Jeanette Otte

Jeanette Otte

Associate Professor


  1. 2020
  2. Published

    Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papain

    Li, Qian, Fu, Y., Zhang, L., Otte, Jeanette & Lametsch, Rene, 2020, In : Food Chemistry. 320, 9 p., 126654.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2019
  4. Published

    Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin

    Timón, M. L., Andres, A. I., Otte, Jeanette & Petrón, M. J., 2019, In : Food Research International. 120, p. 643-649

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin

    Geng, X., Kirkensgaard, Jacob Judas Kain, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2019, In : Soft Matter. 15, 24, p. 4787-4796

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. 2017
  7. Published

    Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins

    Abdel-Hamid, M., Otte, Jeanette, De Gobba, Cristian, Osman, A. & Hamad, E., 2017, In : International Dairy Journal. 66, p. 91-98 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (Ctenopharyngodon idella)

    Yi, J., De Gobba, Cristian, Skibsted, Leif Horsfelt & Otte, Jeanette, 2017, In : International Journal of Food Properties. 20, 5, p. 1129-1144 16 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Purification and characterization of angiotensin-converting enzyme inhibitory peptides from Nile tilapia (Oreochromis niloticus) skin gelatine produced by an enzymatic membrane reactor

    Thuanthong, M., De Gobba, Cristian, Sirinupong, N., Youravong, W. & Otte, Jeanette, 2017, In : Journal of Functional Foods. 36, p. 243-254 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. 2016
  11. Published

    Antibacterial peptides generated by Alcalase hydrolysis of goat whey

    Osman, A., Goda, H. A., Abdel-Hamid, M., Badran, S. M. & Otte, Jeanette, 2016, In : L W T- Food Science and Technology. 65, p. 480-486 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Antioxidant activity of cod (Gadus morhua) protein hydrolysates: fractionation and characterisation of peptide fractions

    Farvin Habebullah, S., Andersen, L. L., Otte, Jeanette, Nielsen, H. H., Jessen, F. & Jacobsen, C., 2016, In : Food Chemistry. 204, p. 409-419 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin

    Geng, X., Bjerrum, Morten Jannik, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2016, In : International Dairy Journal. 52, p. 72-81 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Optimization of Hydrolysis Conditions for Production of Angiotensin-Converting Enzyme Inhibitory Peptides from Basa Fish Skin Using Response Surface Methodology

    Zhang, Y., Ma, L. & Otte, Jeanette, 2016, In : Journal of Aquatic Food Product Technology. 25, 5, p. 684-693 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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