- Published
Cheese powders as emulsifier in mayonnaise
da Silva, D. F., Bettera, L., Ipsen, Richard & Hougaard, Anni Bygvrå, 2021, In: LWT. 151, 4 p., 112188.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Cheeses from Denmark
Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 177-178 2 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Cheeses from Sweden
Ardö, Ylva Margareta, 2018, Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas, P. & Bintsis, T. (eds.). Wiley, p. 188-189 2 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Chemical Insights into the Formation of Colloidal Iridium Nanoparticles from In Situ X-ray Total Scattering: Influence of Precursors and Cations on the Reaction Pathway
Mathiesen, J. K., Quinson, J., Blaseio, S., Kjær, E. T. S., Dworzak, A., Cooper, S. R., Pedersen, Jack Kirk, Wang, Baiyu, Bizzotto, F., Schröder, J., Kinnibrugh, T. L., Simonsen, S. B., Theil Kuhn, L., Kirkensgaard, Jacob Judas Kain, Rossmeisl, Jan, Oezaslan, M., Arenz, Matthias & Jensen, Kirsten Marie Ørnsbjerg, 2023, In: Journal of the American Chemical Society. 145, 3, p. 1769-1782 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
Poojary, Mahesha Manjunatha & Lund, Marianne N., 2022, In: Annual review of food science and technology. 13, p. 35-58Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Chemical and physical characterization of Konjac glucomannan-based powders by FTIR and 13C MAS NMR
Da Silva, D. F., Ogawa, C. Y. L., Sato, F., Neto, A. M., Larsen, F. H. & Matumoto-Pintro, P. T., 2020, In: Powder Technology. 361, p. 610-616Research output: Contribution to journal › Journal article › Research › peer-review
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Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin
Barone, Giovanni, Moloney, C., O'Regan, J., Kelly, A. L. & O'Mahony, J. A., Sep 2020, In: Journal of Food Composition and Analysis. 92, 103546.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Chemometrics in Protein Formulation: Stability Governed by Repulsion and Protein Unfolding
Kulakova, A., Augustijn, D., El Bialy, I., Gentiluomo, L., Greco, M. L., Hervø-hansen, S., Indrakumar, S., Mahapatra, S., Martinez Morales, M., Pohl, C., Polimeni, M., Roche, A., Svilenov, H. L., Tosstorff, A., Zalar, M., Curtis, R., Derrick, J. P., Frieß, W., Golovanov, A. P., Lund, M. & 13 others, , 2023, In: Molecular Pharmaceutics. 20, 6, p. 2951-2965 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Chitosan-dextran sulfate hydrogels as a potential carrier for probiotics
Yucel Falco, C., Falkman, P., Risbo, Jens, Cárdenas, M. & Medronho, B., 2017, In: Carbohydrate Polymers. 172, p. 175-183 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
Citrate in calcium transport and biomineralisation
Liu, X. C. & Skibsted, Leif Horsfelt, 2023, In: International Dairy Journal. 139, 11 p., 105561.Research output: Contribution to journal › Review › Research › peer-review
- Published
Classification of waste wood categories according to the best reuse using FT-NIR spectroscopy and chemometrics
Mancini, M. & Rinnan, Åsmund, 2023, In: Analytica Chimica Acta. 1275, 12 p., 341564.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Cleavage of Disulfide Bonds in Cystine by UV-B Illumination Mediated by Tryptophan or Tyrosine as Photosensitizers
Zhao, Z., Poojary, Mahesha Manjunatha, Skibsted, Leif Horsfelt & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 25, p. 6900-6909 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Clove Oil Protects β-Carotene in Oil-in-Water Emulsion against Photodegradation
Zhou, Y., Chang, H., Zhang, J. & Skibsted, Leif Horsfelt, 2021, In: Applied Sciences (Switzerland). 11, 6, 7 p., 2667.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin: A Review
Berhe, T., Kurtu, M. Y., Ipsen, Richard, Hailu, Y. & Eshetu, M., 2017, In: East Africa Journal of Sciences. 11, 2, p. 99-106 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Codissolution of calcium hydrogenphosphate and sodium hydrogencitrate in water. Spontaneous supersaturation of calcium citrate increasing calcium bioavailability
Hedegaard, M. V., Danielsen, Bente Pia, Garcia, A. C. & Skibsted, Leif Horsfelt, 2018, In: Journal of Food and Drug Analysis. 26, 1, p. 330-336 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Colloidal formulations for probiotics delivery and Pickering systems
Yücel Falco, C., 2017, Department of Food Science, Faculty of Science, University of Copenhagen. 244 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage
Faisal, Marwa, Bevilacqua, Marta, Bro, Rasmus, Nunes Bordallo, Heloisa, Kirkensgaard, Jacob Judas Kain, Hebelstrup, K. H. & Blennow, Andreas, 2023, In: International Journal of Biological Macromolecules. 250, 13 p., 126250.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol
Zainudin, M. A. M., Jongberg, S. & Lund, Marianne N., 2021, In: Food Chemistry. 334, 8 p., 127611.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Combinations of isocitrate and citrate enhance calcium salt solubility and supersaturation robustness
Cheng, H., Garcia, A. C., Tang, N., Danielsen, Bente Pia & Skibsted, Leif Horsfelt, 2018, In: International Dairy Journal. 85, p. 225-236 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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. 5000–5010Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Comparative analysis of substrate affinity and catalytic efficiency of γ-glutamyltransferase from bovine milk and Bacillus amyloliquefaciens
Cao, Lichuang, Li, Qian & Lametsch, Rene, 2023, In: Food Chemistry. 405, 8 p., 134930.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment
Liu, G., Carøe, C., Qin, Z., Munk, D. M. E., Crafack, M., Petersen, Mikael Agerlin & Ahrné, Lilia, 2020, In: LWT. 127, 9 p., 109370.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes
Ainis, W. N., Feng, R., van der Berg, Franciscus Winfried J & Ahrné, Lilia, 2023, In: Innovative Food Science and Emerging Technologies. 84, 8 p., 103307.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance
Vogelsang-O’Dwyer, M., Petersen, Iben Lykke, Joehnke, M. S., Sørensen, J. C., Bez, J., Detzel, A., Busch, M., Krueger, M., O’Mahony, J. A., Arendt, E. K. & Zannini, E., 2020, In: Foods. 9, 3, 24 p., 322.Research output: Contribution to journal › Journal article › Research › peer-review
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Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
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The Antibacterial Effect In Vitro of Honey Derived from Various Danish Flora
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Analysis of lipids in seeds of double low rapeseed based on supercritical fluid extraction
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Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering
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