Jeanette Otte
Associate Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-9444-9102
1 - 1 out of 1Page size: 10
- 1995
- 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 journal › Journal article › Research › 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 › Research › peer-review
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111
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Antioxidant capacity of hydrolyzed porcine tissues
Research output: Contribution to journal › Journal article › Research › peer-review
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58
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Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides
Research output: Contribution to journal › Journal article › Research › peer-review
Published