Jeanette Otte

Associate Professor

ORCID: 0000-0002-9444-9102

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2019
Published
The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin
Geng, X., Kirkensgaard, Jacob Judas Kain, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2019, In: Soft Matter. 15, 24, p. 4787-4796
Research output: Contribution to journal › Journal article › Research › peer-review
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 journal › Journal article › Research › peer-review

ID: 4226816

1238 downloads
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
Published
111 downloads
Antioxidant capacity of hydrolyzed porcine tissues
Research output: Contribution to journal › Journal article › Research › peer-review
Published
58 downloads
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
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