Ingredient and Dairy Technology

  1. 2023
  2. Published

    Effects of natural starch-phosphate monoester content on the multi-scale structures of starches

    Ding, Li, Liang, Wenxin, Qu, J., Persson, Staffan, Liu, X., Herburger, K., Kirkensgaard, Jacob Judas Kain, Khakimov, Bekzod, Enemark-Rasmussen, K., Blennow, Andreas & Zhong, Yuyue, 2023, In: Carbohydrate Polymers. 310, 10 p., 120740.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Efficient yoghurt powder production: The effect of feed composition and spray drying conditions onstickiness

    Vickovic, Dolores, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 123 p.

    Research output: Book/ReportPh.D. thesisResearch

  4. Published

    Elucidating the formation of cookable milk gels

    Laursen, Anne Katrine, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 159 p.

    Research output: Book/ReportPh.D. thesisResearch

  5. Published

    Elucidating the nanostructure of small interfering RNA-loaded lipidoid-polymer hybrid nanoparticles

    Aljabbari, Anas Samir Mohammad, Lokras, Abhijeet, Kirkensgaard, Jacob Judas Kain, Rades, Thomas, Franzyk, Henrik, Thakur, A., Zhang, Y. & Foged, Camilla, 2023, In: Journal of Colloid and Interface Science. 633, p. 907-922

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Elucidation of the Molecular Mechanism of Bovine Milk γ-Glutamyltransferase Catalyzed Formation of γ-Glutamyl-Valyl-Glycine

    Cao, Lichuang, Hunt, C. J., Lin, S., Meyer, A. S., Li, Qian & Lametsch, Rene, 2023, In: Journal of Agricultural and Food Chemistry. 71, 5, p. 2455-2463 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase

    Masiá, Carmen, Ong, L., Logan, A., Stockmann, R., Gambetta, J., Jensen, Poul Erik, Rahimi Yazdi, S. & Gras, S., 2023, In: Soft Matter. 20, 1, p. 133-143 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Fermentation of brown seaweeds Alaria esculenta and Saccharina latissima for new product development using Lactiplantbacillus plantarum, Saccharomyces cerevisiae and kombucha SCOBY

    Healy, L. E., Zhu, X., Kakagianni, M., Poojary, Mahesha Manjunatha, Sullivan, C., Tiwari, U., Curtin, J., Sun, D. W. & Tiwari, B. K., 2023, In: Algal Research. 76, 11 p., 103322.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Fluid gels’ dual behaviour as granular matter and colloidal glass

    D'oria, Gabriele, Gunes, D. Z., Lequeux, F., Hartmann, C., Limbach, H. J. & Ahrné, Lilia, 2023, In: Food Hydrocolloids. 137, 11 p., 108401.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Formation of Quinone-ProteinAdducts and Their Biological Activities

    Liu, Jingyuan, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 235 p.

    Research output: Book/ReportPh.D. thesisResearch

  11. Published

    Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution

    Laursen, Anne Katrine, Rovers, T. A. M., van der Berg, Franciscus Winfried J & Ahrné, Lilia, 2023, In: Food Structure. 37, 9 p., 100341.

    Research output: Contribution to journalJournal articleResearchpeer-review

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