Jeanette Otte

Jeanette Otte

Associate Professor


  1. 1995
  2. Published

    Effects of limited proteolysis on gelation and gel properties of whey protein isolate

    Ju, Z. Y., Otte, Jeanette, Madsen, J. S. & Qvist, K. B., 1995, In: Journal of Dairy Science. 78, p. 2119-2128 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  3. 1996
  4. Published

    Aggregate formation during hydrolysis of beta-lactoglobulin with a glu and asp specific protease from Bacillus licheniformis

    Otte, Jeanette, Lomholt, S. B., Ipsen, Richard, Stapelfeldt, H., Bukrinsky, J. T. & Qvist, K. B., 1996, In: Journal of Agricultural and Food Chemistry. 45, 12, p. 4889-4896 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  5. Published

    Effects of limited proteolysis on the microstructure of heat-induced whey protein gels at varying pH

    Otte, Jeanette, Ju, Z. Y., Skriver, A. & Qvist, K. B., 1996, In: Journal of Dairy Science. 79, p. 782-790 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  6. Published

    Protease-induced aggregation and gelation of whey proteins

    Otte, Jeanette, Ju, Z. Y., Færgemand, M., Lomholt, S. B. & Qvist, K. B., 1996, In: Journal of Food Science. 61, 5, p. 911-923 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  7. 1997
  8. 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

  9. Published

    Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH

    Ipsen, Richard, Otte, Jeanette & Schumacher, E., 1997, In: Annual transactions of the Nordic Rheology Society. 5, p. 48-50 3 p.

    Research output: Contribution to journalJournal article

  10. Published

    Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus

    Færgemand, M., Otte, Jeanette & Qvist, K. B., 1997, In: Food Hydrocolloids. 11, 1, p. 19-25 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  11. Published

    Enzymatisk krydsbinding af valleproteiner med Ca2+ uafhængig mikrobiel transglutaminase

    Færgemand, M., Otte, Jeanette & Qvist, K. B., 1997, Ikke angivet. Levnedsmiddelcentret, p. 197 1 p.

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

  12. Published

    Enzyme-induced gelation of whey proteins: effect of protein denaturation

    Ju, Z. Y., Otte, Jeanette, Zakora, M. & Qvist, K. B., 1997, In: International Dairy Journal. 7, p. 71-78 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  13. Published

    Hydrolysis of beta-lactoglobulin by four different proteinases monitored by capillary electrophoresis and high performance liquid chromatography

    Madsen, J. S., Ahmt, T. Ø., Otte, Jeanette, Halkier, T. & Qvist, K. B., 1997, In: International Dairy Journal. 7, p. 399-409 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  14. Published

    Hydrolysis of bovine beta-lactoglobulin by various proteases and identification of selected peptides

    Otte, Jeanette, Zakora, M., Qvist, K. B., Olsen, C. E. & Barkholt, V., 1997, In: International Dairy Journal. 7, p. 835-848 14 p.

    Research output: Contribution to journalJournal articlepeer-review

  15. Published

    Large scale preparation of pure, native b-lactoglobulin

    Rotvig Kristiansen, K., Otte, Jeanette, Nielsen, A., Østergaard, L. & Stenner, J., 1997, Ikke angivet. Levnedsmiddelcentret, p. 139 1 p.

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

  16. Published

    Protease-induceret geldannelse af valleproteiner: indflydelse af pH, temperatur, og koncentration af salte, protein and enzym

    Otte, Jeanette, Schumacher, E., Ju, X. Y. & Qvist, K. B., 1997, Ikke angivet. Levnedsmiddelcentret, p. 217 1 p.

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

  17. 1998
  18. 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

  19. 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

  20. 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

  21. 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

  22. Published

    Forbedring af valleproteiners geldannelse gennem enzymatisk behandling

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 1998, In: Maelkeritidende. 13/14, p. 336-337 2 p.

    Research output: Contribution to journalJournal article

  23. 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

  24. 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

  25. 1999
  26. Published

    Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    Holt, C., McPhail, D., Nevison, I., Nylander, T., Otte, J. A. H., Ipsen, R., Bauer, R., Øgendal, L. H., 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. & 8 others, Sawyer, L., 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, 5-6, p. 543-556 14 p.

    Research output: Contribution to journalJournal articlepeer-review

  27. Published

    Capillary electrophoresis used to measure proteolysis in cheese

    Otte, Jeanette, Ardö, Ylva Margareta, Weimer, B. & Sørensen, J., 1999, In: Bulletin of the IDF. 337, p. 10-16 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  28. 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

  29. 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

  30. 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

  31. 2000
  32. Published

    Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B

    Otte, Jeanette, Lomholt, S. B., Ipsen, Richard & Qvist, K. B., 2000, In: Journal of Dairy Research. 67, p. 597-608 12 p.

    Research output: Contribution to journalJournal articlepeer-review

  33. Published

    Gelation of whey protein induced by proteolysis of high pressure treatment

    Ipsen, Richard, Otte, Jeanette, Dominguez, E. & Qvist, K. B., 2000, In: Australian Journal of Dairy Technology. 55, p. 49-52 4 p.

    Research output: Contribution to journalJournal articlepeer-review

  34. Published

    Hvordan danner valleproteiner geler, når de klippes i stykker med enzym?

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2000, In: Maelkeritidende. 8, p. 226-228 3 p.

    Research output: Contribution to journalJournal article

  35. Published

    Identification of peptides in aggregates formed during hydrolysis of beta-lactoglobulin B with a glu and asp specific microbial preotease

    Otte, Jeanette, Lomholt, S. B., Halkier, T. & Qvist, K. B., 2000, In: Journal of Agricultural and Food Chemistry. 48, 6, p. 2443-2447 5 p.

    Research output: Contribution to journalJournal articlepeer-review

  36. Published

    Isolation of two tryptic fragments from bovine beta-lactoglobulin and assessment of their thermal gelation ability

    Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 2000, In: Milchwissenschaft. 55, 4, p. 197-200 4 p.

    Research output: Contribution to journalJournal articlepeer-review

  37. Published

    Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems

    Ipsen, Richard, Otte, Jeanette, Lomholt, S. B. & Qvist, K. B., 2000, In: Journal of Dairy Research. 67, p. 403-413 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  38. Published

    Steady-state kinetics and thermodynamics of the hydrolysis of beta-lactoglobulin by trypsin

    Olsen, Karsten, Otte, Jeanette & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 8, p. 3086-3089 4 p.

    Research output: Contribution to journalJournal articlepeer-review

  39. 2001
  40. Published

    Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A

    Ipsen, Richard, Otte, Jeanette, Sharma, R., Nielsen, A., Gram Hansen, L. & Qvist, K. B., 2001, In: Colloids and Surfaces B: Biointerfaces. 21, p. 173-178 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  41. Published

    Microstructure and viscosity of yoghurt with inulin added as a fat-replacer

    Ipsen, Richard, Otte, Jeanette, Lozahic, G. & Qvist, K. B., 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 59-62 4 p.

    Research output: Contribution to journalJournal article

  42. Published

    Molecular self-assembly of partially hydrolysed alfa-lactalbumin resulting in strong gels with a novel microstructure

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2001, In: Journal of Dairy Research. 68, p. 277-286 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  43. Published

    Protease induced gelation of mixtures of alfa-lactalbumin and beta-lactoglobulin

    Ipsen, Richard, Bülow-Olsen, K., Otte, Jeanette & Qvist, K. B., 2001, In: Milchwissenschaft. 56, 9, p. 492-495 4 p.

    Research output: Contribution to journalJournal articlepeer-review

  44. 2002
  45. Published

    Effect of high hydrostatic pressure on the conformation of beta-lactoglobulin A as assessed by proteolytic peptide profiling

    Knudsen, J. C., Otte, Jeanette, Olsen, Karsten & Skibsted, Leif Horsfelt, 2002, In: International Dairy Journal. 12, 10, p. 791-803 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  46. 2003
  47. Published

    Nano-structuring by means of proteolysis: Rheology of novel gels from a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2003, In: Annual transaction of the nordic rheology society. 11, p. 89-93 5 p.

    Research output: Contribution to journalJournal article

  48. Published

    Protease-induced nano-tubular gels from a-lactalbumin

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2003, Ikke angivet. E. Dickinson & T. von Vliet (eds.). Royal Society of Chemistry, p. 84-92 9 p.

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

  49. 2004
  50. Published

    Influence of calcium on the self-assembly of partially hydrolyzed a-lactalbumin

    Graveland-Bikker, J. F., Ipsen, Richard, Otte, Jeanette & Kruif, C. G. D., 2004, In: Langmuir. 20, p. 6841-6846 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  51. Published

    Protease-induced aggregation of bovine a-lactalbumin: identification of the primary associating fragment

    Otte, Jeanette, Ipsen, Richard, Ladefoged, A. M. & Sørensen, J., 2004, In: Journal of Dairy Reserch. 71, p. 88-96 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  52. Published
  53. 2005
  54. Published

    Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin

    Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, p. 219-229 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  55. Published

    Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin

    Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, 3, p. 219-229 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  56. Published

    Kan A38 sænke blodtrykket?

    Otte, Jeanette, 2005, In: Ingenioeren. 48, p. 10 1 p.

    Research output: Contribution to journalJournal article

  57. 2006
  58. Published

    ACE-inhibitory fermented milks: effect of bacterial strain, fermentation pH, and storage time

    Nielsen, M. S., Otte, Jeanette, Flambard, B. & Sørensen, K. I., 2006. 1 p.

    Research output: Contribution to conferencePosterResearch

  59. Published

    Performance of two commonly used angiotensin-converting enzyme inhibition assays using FA-PGG and HHL as substrates

    Shalaby, S. M., Zakora, M. & Otte, Jeanette, 2006, In: Journal of Dairy Research. 73, 2, p. 178-186 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  60. Published

    Physiological, chemical and technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activity: review

    López-Ferdiño, R., Otte, Jeanette & van Camp, J., 2006, In: International Dairy Journal. 16, 11, p. 1277-1293 17 p.

    Research output: Contribution to journalJournal articlepeer-review

  61. Published

    The influence of pH after acidification and time of storage on the rheological properties of fermented milk with ACE-inhibitory activity

    Ipsen, Richard, Nielsen, M. S., Otte, Jeanette & Skriver, A., 2006. 1 p.

    Research output: Contribution to conferencePosterResearch

  62. Published

    Titel ukendt

    Otte, Jeanette, 2006.

    Research output: Contribution to conferencePosterResearch

  63. 2007
  64. Published

    Angiotensin-converting enzyme inhibitory activity of milk potein hydrolysates: effect of substrate, enzyme and time of hydrolysis

    Otte, Jeanette, Shalaby, S. M., Zakora, E., Pripp, A. H. & El-Shabrawy, S. A., 2007, In: International Dairy Journal. 17, 5, p. 488-503 16 p.

    Research output: Contribution to journalJournal articlepeer-review

  65. Published

    Fractionation and identification af ACE-inhibitory peptides from a-lactalbumin and ß-casein produced by thermolysin-catalysed hydrolysis

    Otte, Jeanette, Shalaby, S. M. A., Zakora, M. & Nielsen, M. S., 2007, In: International Dairy Journal. 17, 12, p. 1460-1472 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  66. Published

    Identification of large phosphopeptides from ß-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

    Ardö, Ylva Margareta, Lilbæk, H. M., Kristiansen, K. R., Zakora, E. & Otte, Jeanette, 2007, In: International Dairy Journal. 17, 5, p. 513-524 12 p.

    Research output: Contribution to journalJournal articlepeer-review

  67. Published

    Self-assembly of partially hydrolysed a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2007, In: Biotechnology Advances. 25, 6, p. 602-605 4 p.

    Research output: Contribution to journalJournal articlepeer-review

  68. 2009
  69. Published

    Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation PH, and storage time

    Nielsen, M. S., Martinussen, Torben, Flambard, B., Sørensen, K. I. & Otte, Jeanette, 2009, In: International Dairy Journal. 19, 3, p. 155-165 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  70. 2010
  71. Published

    Antioxidant activity of yoghurt peptides: part 2 - characterisation of peptide fractions

    Farvin, S., Baron, C., Nielsen, N. S., Otte, Jeanette & Jacobsen, W. C., 2010, In: Food Chemistry. 123, 4, p. 1090-1097 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  72. 2012
  73. Published

    Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

    Thomsen, M. K., Olsen, Karsten, Otte, Jeanette, Sjøstrøm, Kirsten, Werner, B. B. & Skibsted, Leif Horsfelt, 2012, In: International Dairy Journal. 23, 1, p. 1-8 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  74. Published

    High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

    Grossi, A. B., Gkarane, V., Otte, Jeanette, Ertbjerg, P. & Orlien, Vibeke, 2012, In: Food Chemistry. 134, 3, p. 1556-1563 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  75. Published

    Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages

    Broncano, J. M., Otte, Jeanette, Petrón, M. J., Parra, V. & Timón, M. L., 2012, In: Meat Science. 90, 2, p. 494-501 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  76. 2013
  77. Published

    Angiotensin I-converting enzyme inhibitory activity of enzymatic hydrolysates of goat milk protein fractions

    Espejo-Carpio, F. J., De Gobba, Cristian, Guadix, A., Guadix, E. M. & Otte, Jeanette, 2013, In: International Dairy Journal. 32, 2, p. 175-183 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  78. Published

    Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage

    Petrón, M. J., Broncano, J. M., Otte, Jeanette, Martín, L. & Timón, M. L., 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 191-197 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  79. Published

    Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides

    Zhang, Y., Olsen, Karsten, Grossi, A. B. & Otte, Jeanette, 2013, In: Food Chemistry. 141, 3, p. 2343-2354 12 p.

    Research output: Contribution to journalJournal articlepeer-review

  80. 2014
  81. Published

    Antioxidant capacity of hydrolyzed porcine tissues

    Damgaard, T. D., Otte, Jeanette, Meinert, L., Jensen, K. & Lametsch, Rene, 2014, In: Food Science & Nutrition. 2, 3, p. 282-288 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  82. Published

    Antioxidant peptides from goat milk protein fractions hydrolysed by two commercial proteases

    De Gobba, Cristian, Espejo-Carpio, F. J., Skibsted, Leif Horsfelt & Otte, Jeanette, 2014, In: International Dairy Journal. 39, 1, p. 28-40 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  83. Published

    Bioactive peptides from caseins released by cold active proteolytic enzymes from Arsukibacterium ikkense

    De Gobba, Cristian, Tompa, G. & Otte, Jeanette, 2014, In: Food Chemistry. 165, p. 205-215 11 p.

    Research output: Contribution to journalJournal articlepeer-review

  84. Published

    Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese

    Timón, M. L., Parra, V., Otte, Jeanette, Broncano, J. M. & Petrón, M. J., 2014, In: L W T- Food Science and Technology. 57, 1, p. 359-365 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  85. 2015
  86. Published

    Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution

    Damgaard, T. D., Lametsch, Rene & Otte, Jeanette, 2015, In: Journal of Food Science and Technology. 52, 10, p. 6511-6519 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  87. Published

    Comparative assessment of peptide concentration in milk protein hydrolysates and fractions

    Otte, Jeanette, Abdel-Hamid, M. & Osman, A., 2015, In: International Journal of Dairy Science. 10, 5, p. 228-235 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  88. Published

    Dissociation and reduction of covalent β-lactoglobulin-quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfite

    Jongberg, S., Lund, Marianne N. & Otte, Jeanette, 2015, In: Analytical Biochemistry. 478, p. 40-48 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  89. Published

    Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration

    Geng, X., Tolkach, A., Otte, Jeanette & Ipsen, Richard, 2015, In: Dairy Science & Technology. 95, 3, p. 353-368 16 p.

    Research output: Contribution to journalJournal articlepeer-review

  90. 2016
  91. 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 articlepeer-review

  92. 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 articlepeer-review

  93. 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 articlepeer-review

  94. 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 articlepeer-review

  95. 2017
  96. 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 articlepeer-review

  97. 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 articlepeer-review

  98. 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 articlepeer-review

  99. 2019
  100. 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 articlepeer-review

  101. Published
  102. 2020
  103. Published

    Cycled high hydrostatic pressure processing of whole and skimmed milk: effects on physicochemical properties

    Yang, S., Liu, G., Munk, D. M. E., Qin, Z., Petersen, Mikael Agerlin, Cardoso, D. R., Otte, Jeanette & Ahrné, Lilia, 2020, In: Innovative Food Science and Emerging Technologies. 63, 10 p., 102378.

    Research output: Contribution to journalJournal articlepeer-review

  104. 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 articlepeer-review

  105. 2021
  106. 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 journalJournal articlepeer-review

  107. 2022
  108. 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 journalJournal articlepeer-review

  109. 2023
  110. 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 journalJournal articlepeer-review

  111. 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 journalJournal articlepeer-review

ID: 4226816