Ingredient and Dairy Technology

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  1. 2024
  2. Published

    Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat

    Liu, X., Wei, X., Skibsted, Leif Horsfelt, Tomasevic, I., Yao, X., Wang, W. & Sun, W., 2024, In: Journal of Food Science. 89, 4, p. 2277–2291

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

  3. Published

    Mechanical cleaning of food soil from a solid surface: A tribological perspective

    Bistis, P., Cabedo, P. A., Bakalis, Serafim, Groombridge, M., Zhang, Z. J. & Fryer, P. J., 2024, In: Journal of Food Engineering. 366, 10 p., 111858.

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

  4. Published

    Modelling of beer sensory staleness based on flavour instability parameters

    Ditrych, Maciej, Filipowska, W., Soszka, A., Buyse, J., Hofmann, S., Jensen, S., Jaskula-goiris, B., De Rouck, G., Aerts, G., Andersen, Mogens Larsen & De Cooman, L., 2024, In: Journal of the Institute of Brewing. 130, 1, p. 47-66

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

  5. Published

    Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance

    Rahmani-Manglano, N. E., Andersen, Mogens Larsen, Guadix, E. M. & García-Moreno, P. J., 2024, In: Food Chemistry. 430, 9 p., 136894.

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

  6. Published

    Perspectives of non-equilibrium thermodynamics of calcium transport by caseins

    Skibsted, Leif Horsfelt, 2024, In: European Food Research and Technology. 250, p. 15-20

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

  7. Published

    Pressure-induced gelation of blended milk and pea protein suspensions

    Ma, X., Feng, R., Ahrné, Lilia & Orlien, Vibeke, 2024, In: Food Hydrocolloids. 146, Part A, 13 p., 109284.

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

  8. Published

    Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation

    Liu, Jingyuan, Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Bevilacqua, Marta, Andersen, Mogens Larsen & Lund, Marianne N., 2024, In: Food Chemistry. 434, 10 p., 137473.

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

  9. Published

    Resolving fluorescence spectra of Maillard reaction products formed on bovine serum albumin using parallel factor analysis

    Risum, Anne Bech, Bevilacqua, Marta, Li, C., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Rinnan, Åsmund & Lund, Marianne N., 2024, In: Food Research International. 178, 113950.

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

  10. Published

    Shelf-life of food powders

    Hedegaard, R. V. & Skibsted, Leif Horsfelt, 2024, Handbook of Food Powders: Chemistry and Technology. Bhandari, B., Bansal, N., Zhang, M. & Schuck, P. (eds.). 2 ed. Cambridge, MA.: Woodhead Publishing, p. 335-354 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

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

  11. Published

    The Effect of a Low Degree of Fluorine Substitution on Cotton Fiber Properties

    Kuperman, O. A., De Andrade, P., Terlier, T., Kirkensgaard, Jacob Judas Kain, Field, R. A. & Natalio, F., 2024, In: Macromolecular Materials and Engineering. 309, 3, 8 p., 2300337.

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

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