Jeanette Otte

Jeanette Otte

Associate Professor

ORCID: 0000-0002-9444-9102

Publication year:
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81 - 85 out of 85Page size: 10
  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 journal › Journal article › Research › peer-review

  3. 2021
  4. Published

    Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes

    Yang, S., Suwal, S., Andersen, U., Otte, Jeanette & Ahrné, Lilia, 2021, In: Innovative Food Science and Emerging Technologies. 67, 11 p., 102548.

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

  5. 2022
  6. Published

    Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

    Li, Qian, Liu, J., Cao, Lichuang, Zhang, L., Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.

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

  7. 2023
  8. Published

    Impact of non-thermal pasteurization technologies on vitamin B12 content in milk

    Ceribeli, C., Otte, Jeanette, Walkling-Ribeiro, M., Cardoso, D. R. & Ahrné, Lilia, 2023, In: Innovative Food Science and Emerging Technologies. 84, 9 p., 103303.

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

  9. Published

    Kinetics of vitamin B12 thermal degradation in cow's milk

    Ceribeli, C., Otte, Jeanette, Cardoso, D. R. & Ahrné, Lilia, 2023, In: Journal of Food Engineering. 357, 6 p., 111633.

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

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