Jens Risbo

Jens Risbo

Associate Professor


  1. 2023
  2. Published

    Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues

    Jiang, X., Shekarforoush, E., Muhammed, Musemma Kedir, Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2023, In: Food Hydrocolloids. 135, 13 p., 108137.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2022
  4. Published

    Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions

    Shekarforoush, E., Jiang, X., Muhammed, Musemma Kedir, Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2022, In: Food Research International. 161, 11 p., 111783.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    LEO and LiMO Fuels: Structural and Rheological Characterization of Solvolytically Fractionated Lignin Dispersed in Alcohols

    Kumar, S., Risbo, Jens, Kirkensgaard, Jacob Judas Kain & Cabrera Orozco, Yohanna, 2022, In: ACS Sustainable Chemistry & Engineering. 10, 39, p. 13156−13164 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Multi-species colloidosomes by surface-modified lactic acid bacteria with enhanced aggregation properties

    Jiang, X., Martens, Helle Juel, Shekarforoush, E., Muhammed, Musemma Kedir, Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2022, In: Journal of Colloid and Interface Science. 622, p. 503-514

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. E-pub ahead of print

    Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate

    Ioannidi, Eleni, Aarøe, E., Engelsen, Søren Balling, Risbo, Jens & van der Berg, Franciscus Winfried J, 2022, (E-pub ahead of print) In: Food Biophysics.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Zein-stabilized emulsions by ethanol addition; stability and microstructure

    Keshanidokht, Shaghayegh, Via, M. A., Falco, C. Y., Clausen, M. P. & Risbo, Jens, 2022, In: Food Hydrocolloids. 133, 10 p., 107973.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 2021
  10. Published

    Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion

    Jiang, X., Shekarforoush, E., Muhammed, Musemma Kedir, Whitehead, K., Simonsen, A. C., Arneborg, Nils & Risbo, Jens, 2021, In: Food Research International. 147, 12 p., 110460.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Reactivity of anatase and rutile titanium dioxide powder with hydrogen peroxide vapour: Implication for reactive coating systems for laundry enzymes

    Yucel Falco, C., Florea, Adrian-Florin, Shang, L., Simonsen, O., Andersen, Mogens Larsen & Risbo, Jens, 2021, In: Powder Technology. 391, p. 353-361 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio

    Lamichhane, P., Sharma, P., Kelly, A. L., Risbo, Jens, Rattray, F. P. & Sheehan, J. J., 2021, In: Food Chemistry. 336, 7 p., 127625.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Thermal Analysis of Dark Chocolate with Differential Scanning Calorimetry—Limitations in the Quantitative Evaluation of the Crystalline State

    Ioannidi, Eleni, Risbo, Jens, Aarøe, E. & van der Berg, Franciscus Winfried J, 2021, In: Food Analytical Methods. 14, p. 2556–2568

    Research output: Contribution to journalJournal articleResearchpeer-review

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