Jeanette Otte
Associate Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
- 1999
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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, , 1999, In: International Journal of Food Science and Technology. 34, p. 587-601 15 p.Research output: Contribution to journal › Journal article › peer-review
- 1998
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 proceeding › Article in proceedings › Research
- 1997
- 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 journal › Journal article › peer-review
ID: 4226816
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › peer-review
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Antioxidant capacity of hydrolyzed porcine tissues
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Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides
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