Ingredient and Dairy Technology

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  1. 2022
  2. Published

    Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods

    de Zawadzki, A., Liu, X. C., Ahrné, Lilia & Skibsted, Leif Horsfelt, 2022, In: Food Chemistry. 374, 9 p., 131701.

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

  3. 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

  4. Published

    Investigating particle-size-induced changes in composition, physical, rheological, and bioactive properties of black tea powder

    Zhu, H., Chu, F., Liu, Jingyuan, Chen, L. & Ye, Y., 2022, In: Journal of the Science of Food and Agriculture. 102, p. 4131–4139

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

  5. 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

  6. 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

  7. Published

    Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage

    Akıllıoğlu, H. G., Chatterton, Dereck Edward Winston & Lund, Marianne N., 2022, In: Food Chemistry. 396, 10 p., 133687.

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

  8. Published

    Modulating the surface and mechanical properties of textile by oil-in-water emulsion design

    Argentou, E., Amador, C., Massey Brooker, A. D., Bakalis, Serafim, Fryer, P. J. & Zhang, Z. J., 2022, In: RSC Advances. 12, 4, p. 2160-2170

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

  9. 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

  10. Published

    Nanocomposite Concept for Electrochemical In Situ Preparation of Pt-Au Alloy Nanoparticles for Formic Acid Oxidation

    Du, J., Quinson, J., Zhang, D., Wang, Baiyu, Wiberg, G. K. H., Pittkowski, Rebecca Katharina, Schroeder, J., Simonsen, S. B., Kirkensgaard, Jacob Judas Kain, Li, Y., Reichenberger, S., Barcikowski, S., Jensen, Kirsten Marie Ørnsbjerg & Arenz, M., 2022, In: JACS Au. 2, 7, p. 1757-1768 12 p.

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

  11. 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

  12. Published

    New opportunities for sustainable bioplastic development: Tailorable polymorphic and three-phase crystallization of stereocomplex polylactide by layered double hydroxide

    Chen, Q., Auras, R., Corredig, M., Kirkensgaard, Jacob Judas Kain, Mamakhel, A. & Uysal-Unalan, I., 2022, In: International Journal of Biological Macromolecules. 222, p. 1101-1109 9 p.

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

  13. Published

    Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee

    Beverly, D., Fryer, P. J., Bakalis, Serafim, Farr, R. & Lopez-Quiroga, E., 2022, 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022. Van Impe, J. F. M. & Polanska, M. E. (eds.). EUROSIS, p. 61-63 3 p. (12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022).

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

  14. 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

  15. Published

    Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility

    Liu, X., Hansen, J. S. & Skibsted, Leif Horsfelt, 2022, In: European Food Research and Technology. 248, p. 3015–3023 9 p.

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

  16. Published

    Peroxyl radical induced membrane instability of giant unilamellar vesicles and anti-lipooxidation protection

    Fan, K., Zhou, Y., Wei, Y., Han, R., Wang, P., Skibsted, Leif Horsfelt & Zhang, J. P., 2022, In: Biophysical Chemistry. 285, 8 p., 106807.

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

  17. Published

    Physico-chemical changes in caseins and micellar casein isolate induced by ultraviolet-C light and pulsed electrical field

    Teixeira Do Brasil Morais, A., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 117 p.

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

  18. Published

    Pressure denaturation of β-lactoglobulin: Volume changes for genetic A and B variants

    Olsen, Karsten, Orlien, Vibeke & Skibsted, Leif Horsfelt, 2022, In: International Dairy Journal. 133, 6 p., 105416.

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

  19. Published

    Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula

    Lund, P., Mardal, F., Ray, C. A. & Lund, Marianne N., 2022, In: International Dairy Journal. 132, 12 p., 105397.

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

  20. Published

    Processing Effects on Protein Structure and Physicochemical Properties

    Orlien, Vibeke & Rinnan, Åsmund, 2022, In: Foods. 11, 11, 4 p., 1607.

    Research output: Contribution to journal › Editorial › Research

  21. Published

    Prospects to improve the nutritional quality of crops. Food and Energy Security

    Scharff, L., Saltenis, V. L. R., Jensen, P. E., Baekelandt, A., Burgess, A. J., Burow, M., Ceriotti, A., Cohan, J-P., Geu-Flores, F., Halkier, B. A., Haslam, R. P., Inzé, D., Lankhorst, R. K., Murchie, E., Napier, J. A., Nacry, P., Parry, M. A. J., Santino, A., Scarano, A., Sparvoli, F. & 2 others, Wilhelm, R. & Pribil, Mathias, 2022, In: Food and Energy Security. 11, 1, 14 p., e327.

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

  22. 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

  23. 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

  24. Published

    Protein digestibility and bioactive peptide release in liquid infant formulas, infant formula ingredients, and in bovine milk: modulation by UHT treatment and storage

    Ye, Y., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 231 p.

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

  25. Published

    Protein quality of infant formula: Mapping the effects of unit operations and ingredients

    Lund, P., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 167 p.

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

  26. Published

    Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

    Akıllıoğlu, H. G. & Lund, Marianne N., 2022, In: Food Chemistry. 366, 10 p., 130601.

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

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