Jeanette Otte

Jeanette Otte

Associate Professor


  1. 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

  2. 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

  3. 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

  4. 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

ID: 4226816