Ingredient and Dairy Technology

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  1. Published

    胃蛋白酶水解松仁蛋白的研究

    Xu, B., Zhao, Z. & Xiaohong Wu, X. W., 2013, In: Journal of Anhui Agricultural University. 41, 6, p. 9-12 4 p.

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

  2. Published

    浅谈我国食品安全管理

    Zhao, Z., Dec 2013, In: 现代企业教育. p. 326 1 p.

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

  3. Published

    枯草芽孢杆菌Bs-07液态发酵提高黑木耳多糖抗凝血功能

    Zhang, Z., Liu, D., Xu, B., Hu, J., Liu, Q., Yong, G., Liang, Z., Lu, X., Zhao, Z. & Wang, Z., 2015, In: Dongnan Daxue Xuebao (Ziran Kexue Ban)/Journal of Southeast University (Natural Science Edition). p. 143-148 5 p.

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

  4. Published

    松仁蛋白酶解液体外抗氧化活性分析

    Lin, X., Xiaohong Wu, X. W., Zhao, Z., Xu, B., Gao, X. & Liu, M., 2014, In: 中国油脂. 39, 11, p. 29-31 3 p.

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

  5. Published

    松仁蛋白的研究进展

    Xu, B., Wang, T., Zhao, Z., Zhang, H. & Liu, D., 2017, In: Journal of Anhui Agricultural University. 45, 33, p. 81-82 2 p.

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

  6. Published

    pH and NaCl dependent complexation between rapeseed cruciferin and napin

    Mudau, C. P. K., Moutkane, M., Chassenieux, C., Lund, Marianne N. & Nicolai, T., 2024, In: Food Hydrocolloids. 154, 7 p., 110138.

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

  7. 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

  8. Published

    Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps

    Thorning, T. K., Bertram, H. C., Bonjour, J., de Groot, L., Dupont, D., Feeney, E., Ipsen, Richard, Lecerf, J. M., Mackie, A., McKinley, M. C., Michalski, M., Rémond, D., Risérus, U., Soedamah-Muthu, S. S., Tholstrup, T., Weaver, C., Astrup, A. & Givens, I., 2017, In: American Journal of Clinical Nutrition. 105, 5, p. 1033-1045 13 p.

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

  9. Published

    Who is winning? A comparison of humans versus computers for calibration model building

    Rasmussen, Morten Arendt, Rinnan, Åsmund, Risum, Anne Bech & Bro, Rasmus, 2021, In: Journal of Chemometrics. 35, 12, 6 p., 3378.

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

  10. Published

    Whey cheeses (heat coagulated)

    Papademas, P., Bintsis, T., Alichanidis, E. & Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 446-452 7 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  11. 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

  12. Published

    Weight loss in superchilled pork as affected by cooling rate

    Landerslev, M. G., Araya-Morice, A., Pomponio, L. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Engineering. 219, p. 25-28 4 p.

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

  13. Published

    Water-soluble chlorophyll-binding proteins from Brassica oleracea allow for stable photobiocatalytic oxidation of cellulose by a lytic polysaccharide monooxygenase

    Dodge, Nadia, Russo, D. A., Blossom, B. M., Singh, R. K., van Oort, B., Croce, R., Bjerrum, Morten Jannik & Jensen, Poul Erik, 2020, In: Biotechnology for Biofuels. 13, 12 p., 192.

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

  14. Published

    Water penetration into mixed and un-mixed carbohydrate powders

    Ayed, C., Bramante, F., Nwaiwu, O., MacNaughtan, W., Bakalis, Serafim & Foster, T. J., 2020, In: Carbohydrate Polymer Technologies and Applications. 1, 11 p., 100007.

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

  15. Published

    Water mobility and microstructure of acidified milk model gels with added whey protein ingredients

    Li, R., Czaja, Tomasz Pawel, Glover, Z. J., Ipsen, Richard, Jæger, T. C., Rovers, T. A. M., Simonsen, A. C., Svensson, B., van der Berg, Franciscus Winfried J & Hougaard, Anni Bygvrå, 2022, In: Food Hydrocolloids. 127, 13 p., 107548.

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

  16. Published

    Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature

    Mohd Noor, N. Q. I. B., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2016, In: Food Chemistry. 210, p. 566-576 11 p.

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

  17. Published

    Volatile compounds in crumb of whole-meal wheat bread fermented with different yeast levels and fermentation temperatures

    Mohd Noor, N. Q. I. B., Petersen, Mikael Agerlin & Hansen, Åse Solvej, 2016, In: Cereal Chemistry. 93, 2, p. 209-216 8 p.

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

  18. Published

    Volatile Compounds and Other Measures of Quality in Roselle (Hibiscus sabdariffa L.) with Regard to its Exploitation in Food Products

    Juhari, N. H. B., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

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

  19. Published

    Volatile Compounds and Inositol Hexakisphosphate (IP6) Content in Wholemeal Wheat Bread

    Mohd Noor, N. Q. I. B., 2016, Department of Food Science, Faculty of Science, University of Copenhagen. 139 p.

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

  20. Published

    Vandaktivitet i frosne fødevarer under faseomdannelse

    Skibsted, Leif Horsfelt, 2024, In: Dansk Kemi. 105, 1, p. 9-11 3 p.

    Research output: Contribution to journal › Journal article › Communication

  21. Published

    Valorization of side-streams from lactose-free milk production by electrodialysis

    Rasmussen, P. K., Suwal, S., van der Berg, Franciscus Winfried J, Yazdi, S. R. & Ahrné, Lilia, 2020, In: Innovative Food Science and Emerging Technologies. 62, 8 p., 102337.

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

  22. Published

    Valorization of dairy side-streams for the cultivation of microalgae for value added food products

    Ozcelik, Duygu, Suwal, S., Ray, C., Tiwari, B. K., Jensen, Poul Erik & Poojary, Mahesha Manjunatha, 2024, In: Trends in Food Science and Technology. 146, 13 p., 104386.

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

  23. Published

    Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing

    Nielsen, Emilie Nyborg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 198 p.

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

  24. Published

    Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review

    Fu, Y., Chen, J., Bak, K. H. & Lametsch, Rene, 2019, In: International Journal of Food Science and Technology. 54, 4, p. 978-986

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

  25. Published

    Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study

    Quintanilla-Casas, B., Rinnan, Åsmund, Romero, A., Guardiola, F., Tres, A., Vichi, S. & Bro, Rasmus, 2022, In: Food Chemistry. 395, 7 p., 133602.

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

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