Jeanette Otte

Jeanette Otte

Associate Professor


  1. 1999
  2. Published

    Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin

    Olsen, Karsten, Ipsen, Richard, Otte, Jeanette & Skibsted, Leif Horsfelt, 1999, In: Milchwissenschaft. 54, 10, p. 543-546 4 p.

    Research output: Contribution to journalJournal articlepeer-review

  3. Published

    Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts

    Otte, Jeanette, Schumacher, E., Ipsen, Richard, Ju, Z. Y. & Qvist, K. B., 1999, In: International Dairy Journal. 9, 11, p. 801-812 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  4. Published

    Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    Holt, C., McPhail, D., Nylander, T., Otte, J., Ipsen, R. H., Bauer, R., Øgendal, L., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I., Sawyer, L. & 7 others, Ragona, L., Zetta, L., Molinari, H., Klarenbeek, B., Jonkman, M. J., Moulin, J. & Chatterton, D., 1999, In: International Journal of Food Science and Technology. 34, p. 587-601 15 p.

    Research output: Contribution to journalJournal articlepeer-review

  5. 1998
  6. Published

    Analysis of lactosylated beta-lactoglobulin by capillary electrophoresis

    Otte, Jeanette, Larsen, K. S. & Bouhallab, S., 1998, In: International Dairy Journal. 8, p. 857-862 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  7. Published

    Chemical cleavage of bovine beta-lactoglobulin B by hydroxylamine

    Otte, Jeanette, Zakora, M. & Qvist, K. B., 1998, In: Milchwissenschaft. 53, 11, p. 613-617 5 p.

    Research output: Contribution to journalJournal articlepeer-review

  8. Published

    Cross-linking of whey proteins by enzymatic oxidation

    Færgemand, M., Otte, Jeanette & Qvist, K. B., 1998, In: Journal of Agricultural and Food Chemistry. 46, 4, p. 1326-1333 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  9. Published

    Emulsifying properties of milk proteins cross-linked with microbial transglutaminase

    Færgemand, M., Otte, Jeanette & Qvist, K. B., 1998, In: International Dairy Journal. 8, p. 715-723 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  10. Published

    Large-scale preparation of beta-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography

    Rotvig Kristiansen, K., Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 1998, In: International Dairy Journal. 8, p. 113-118 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  11. Published

    Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects

    Otte, Jeanette, Ipsen, Richard, Pedersen, P. S., Wium, H. & Qvist, K. B., 1998, Polish journal of food and nutrition sciences. 2 ed. p. 227-231 5 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  12. 1997
  13. Published

    Analysis of bovine caseins and primary hydrolysis products in cheese by capillary zone electrophoresis

    Otte, Jeanette, Zakora, M., Rotvig Kristiansen, K. & Qvist, K. B., 1997, In: Lait. 77, p. 241-257 17 p.

    Research output: Contribution to journalJournal articlepeer-review

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