Ingredient and Dairy Technology

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  1. 2022
  2. Published

    Understanding structure formation in cheese curd during shear processing

    Feng, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 156 p.

    Research output: Book/Report › Ph.D. thesis › Research

  3. Published

    Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species

    Healy, L. E., Zhu, X., Pojic, M., Poojary, Mahesha Manjunatha, Curtin, J., Tiwari, U., Sullivan, C. & Tiwari, B. K., 2022, In: International Journal of Food Properties. 25, 1, p. 2073-2088 16 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?

    Henn, Katharina, Zhang, X., Thomsen, Marianne, Rinnan, Åsmund & Bredie, Wender, 2022, In: Future Foods. 6, 9 p., 100202.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile

    Hoehnel, A., Bez, J., Petersen, Iben Lykke, Amarowicz, R., Juśkiewicz, J., Zannini, E. & Arendt, E. K., 2022, In: Journal of the Science of Food and Agriculture. 102, 12, p. 5000–5010

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Effect of dry hopping on the oxidative stability of beer

    Hrabia, O., Ditrych, Maciej, Ciosek, A., Fulara, K., Andersen, Mogens Larsen & Poreda, A., 2022, In: Food Chemistry. 394, 8 p., 133480.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    Multi-species colloidosomes by surface-modified lactic acid bacteria with enhanced aggregation properties

    Jiang, X., Martens, Helle Jakobe, Shekarforoush, E., Muhammed, Musemma Kedir, Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2022, In: Journal of Colloid and Interface Science. 622, p. 503-514

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Natural and surface-engineered lactic acid bacteria as structural building blocks for colloidal food materials: Formulation based on Pickering mechanisms

    Jiang, X., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 263 p.

    Research output: Book/Report › Ph.D. thesis › Research

  9. Published

    Wheat Gluten Peptides Enhance Ethanol Stress Tolerance by Regulating the Membrane Lipid Composition in Yeast

    Jin, X., Yang, H., Coldea, T. E., Andersen, Mogens Larsen & Zhao, H., 2022, In: Journal of Agricultural and Food Chemistry. 70, 16, p. 5057-5065

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Consumer Behaviour and Food Waste: Understanding and Mitigating Waste with a Technology Probe

    Jones-Garcia, E., Bakalis, Serafim & Flintham, M., 2022, In: Foods. 11, 14, 31 p., 2048.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Published

    Zein-stabilized emulsions by ethanol addition; stability and microstructure

    Keshanidokht, Shaghayegh, Via, M. A., Falco, C. Y., Clausen, M. P. & Risbo, Jens, 2022, In: Food Hydrocolloids. 133, 10 p., 107973.

    Research output: Contribution to journal › Journal article › Research › peer-review

  12. Published

    Chromatographic Techniques to Separate and Identify Bioactive Compounds in Microalgae

    Kiani, H., Aznar, R., Poojary, Mahesha Manjunatha, Tiwari, B. K. & Halim, R., 2022, In: Frontiers in Energy Research. 10, 24 p., 904014.

    Research output: Contribution to journal › Review › Research › peer-review

  13. Published

    Lipid composition of the Amazonian "Mountain Sacha Inchis" including Plukenetia carolis-vegae Bussmann, Paniagua & C.Téllez

    Kodahl, N., Frandsen, H. B., Lütken, Henrik Vlk, Petersen, Iben Lykke, Paredes Andrade, N. J., García-Davila, C. & Sørensen, Marten, 2022, In: Scientific Reports. 12, 1, 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  14. Published

    LEO and LiMO Fuels: Structural and Rheological Characterization of Solvolytically Fractionated Lignin Dispersed in Alcohols

    Kumar, S., Risbo, Jens, Kirkensgaard, Jacob Judas Kain & Cabrera Orozco, Y., 2022, In: ACS Sustainable Chemistry & Engineering. 10, 39, p. 13156−13164 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  15. Published

    Texture and microstructure of heat and acid induced gels from buffalo and cow milk

    Laursen, Anne Katrine, Rovers, T. A. M., Ipsen, Richard & Ahrné, Lilia, 2022, In: International Dairy Journal. 129, 10 p., 105299.

    Research output: Contribution to journal › Journal article › Research › peer-review

  16. Published

    Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions

    Li, C., Paulsen, P. A., Akıllıoğlu, G., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Food Chemistry: Molecular Sciences. 5, 9 p., 100120.

    Research output: Contribution to journal › Journal article › Research › peer-review

  17. Published

    Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach

    Li, C., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 14, p. 4391-4406

    Research output: Contribution to journal › Journal article › Research › peer-review

  18. Published

    Protein Modifications and Structural Changes in Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation

    Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 210 p.

    Research output: Book/Report › Ph.D. thesis › Research

  19. Published

    Protein Modifications and Structural Changesin Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation

    Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 211 p.

    Research output: Book/Report › Ph.D. thesis › Research

  20. Published

    Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry

    Li, C., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 3, p. 847-856

    Research output: Contribution to journal › Journal article › Research › peer-review

  21. Published

    Current progress in kokumi-active peptides, evaluation and preparation methods: a review

    Li, Qian, Zhang, L. & Lametsch, Rene, 2022, In: Critical Reviews in Food Science and Nutrition. 62, 5, p. 1230-1241

    Research output: Contribution to journal › Review › Research › peer-review

  22. Published

    Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

    Li, Qian, Liu, J., Cao, Lichuang, Zhang, L., Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  23. Published

    Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-Glutamyltransferase

    Li, Qian, Zhang, L. & Lametsch, Rene, 2022, In: Journal of Agricultural and Food Chemistry. 70, 50, p. 15894–15902 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  24. Published

    Influence of growth medium and yeast species on the formation of γ-glutamyl peptides

    Li, Qian, Zhang, L., Arneborg, Nils & Lametsch, Rene, 2022, In: LWT. 165, 8 p., 113716.

    Research output: Contribution to journal › Journal article › Research › peer-review

  25. Published

    Enzymolysis kinetics, thermodynamics and structural property of brewer's spent grain protein pretreated with ultrasound

    Li, Q., Yang, H., Coldea, T. E., Andersen, Mogens Larsen, Li, W. & Zhao, H., 2022, In: Food and Bioproducts Processing. 132, p. 130-140

    Research output: Contribution to journal › Journal article › Research › peer-review

  26. Published

    Formation of whey protein aggregates by partial hydrolysis and reduced thermal treatment

    Li, R., Lund, P., Nielsen, S. B. & Lund, Marianne N., 2022, In: Food Hydrocolloids. 124, 9 p., 107206.

    Research output: Contribution to journal › Journal article › Research › peer-review

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