Jens Risbo

Jens Risbo

Associate Professor

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    Publication year:
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    51 - 94 out of 94Page size: 50
    1. 2013
    2. Published

      Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged time

      Christensen, L. B., Ertbjerg, P., Løje, H., Risbo, Jens, van der Berg, Franciscus Winfried J & Christensen, M., 2013, In: Meat Science. 93, 4, p. 787-795 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil

      Munk, M. B., Marangoni, A. G., Ludvigsen, H. K., Norn, V., Knudsen, J. C., Risbo, Jens, Ipsen, Richard & Andersen, Mogens Larsen, 2013, In: Food Research International. 54, 2, p. 1738-1745 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. 2014
    5. Published

      Cellulose nanofiber/nanocrystal reinforced capsules: a fast and facile approach toward assembly of liquid-core capsules with high mechanical stability

      Svagan, A. J., Musyanovych, A., Kappl, M., Bernhard, M., Glasser, G., Wohnhaas, C., Berglund, L. A., Risbo, Jens & Landfester, K., 2014, In: Biomacromolecules. 15, 5, p. 1852-1859 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. 2015
    7. Published

      Implications of modifying membrane fatty acid composition on membrane oxidation, integrity, and storage viability of freeze-dried probiotic, Lactobacillus acidophilus La-5

      Hansen, M. R. W., Petersen, Mikael Agerlin, Risbo, Jens, Hümmer, M. & Clausen, A., 2015, In: Biotechnology Progress. 31, 3, p. 799-807 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

      Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2015, In: Flavour (London). 4, 10 p., 2.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      Modulation of the Lactobacillus acidophilus La-5 lipidome by different growth conditions

      Hansen, M. R. W., Clausen, A., Ejsing, C. S. & Risbo, Jens, 2015, In: Microbiology. 161, 10, p. 1990-1998 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      Capsule, preferably nanocapsule, microcapsule or macrocapsule, for protecting target compound against gases, radicals, chemical compounds and physical evaporation, comprises shell comprising semicrystalline cellulose nanofibers, and core

      Landfester, K., Balouchev, S., Risbo, Jens & Hanner, A. J., 30 Apr 2015, IPC No. B01J-013/12, Patent No. WO2015059179-A1, 30 Apr 2015, Priority date 30 Apr 2015

      Research output: Patent

    11. Published

      The 3D nanostructure of a dairy-like emulsion: Towards engineering of emulsions on the nano-scale: 12th International Congress on Engineering and Food (ICEF12), Québec, Canada, June 14-18, 2015

      Nielsen, M. S., Munk, M. B., Diaz, A., Mortensen, Kell, Feidenhans'l, Robert Krarup & Risbo, Jens, 14 Jun 2015.

      Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

    12. 2016
    13. Published

      Caking of lactose: a critical review

      Carpin, M. A., Bertelsen, H., Bech, J. K., Jeantet, R., Risbo, Jens & Schuck, P., 2016, In: Trends in Food Science & Technology. 53, p. 1-12 12 p.

      Research output: Contribution to journal › Review › Research › peer-review

    14. Published

      Cooking with beer: how much alcohol is left?

      Ryapushkina, J., Skovenborg, E., Astrup, A., Risbo, Jens, Bech, L. M., Jensen, M. G. & Snitkjær, P., 2016, In: International Journal of Gastronomy and Food Science. 5-6, p. 17-26 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    15. Published

      Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

      Nielsen, M. S., Munk, M. B., Diaz, A., Pedersen, E. B. L., Holler, M., Bruns, S., Risbo, Jens, Mortensen, Kell & Feidenhans'l, Robert Krarup, 2016, In: Food Structure. 7, p. 21-28 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    16. 2017
    17. Published

      Chitosan-dextran sulfate hydrogels as a potential carrier for probiotics

      Yucel Falco, C., Falkman, P., Risbo, Jens, Cárdenas, M. & Medronho, B., 2017, In: Carbohydrate Polymers. 172, p. 175-183 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    18. Published

      Design of a potentially prebiotic and responsive encapsulation material for probiotic bacteria based on chitosan and sulfated β-glucan

      Yücel, C., Sotres, J., Rascón, A., Risbo, Jens & Cárdenas, M., 2017, In: Journal of Colloid and Interface Science. 487, p. 97-106 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    19. Published

      Edible foam based on Pickering effect of probiotic bacteria and milk proteins

      Yücel, C., Geng, X., Cárdenas, M. & Risbo, Jens, 2017, In: Food Hydrocolloids. 70, p. 211-218 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    20. Published

      Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: theory and experimental studies

      Snitkjær, P., Ryapushkina, J., Skovenborg, E., Astrup, A., Bech, L. M., Jensen, M. G. & Risbo, Jens, 2017, In: Food Chemistry. 230, p. 234-240 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    21. Published

      From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

      Rognså , G. H., Rathe, M., Petersen, Mikael Agerlin, Misje, K., Brüggemann, D. A., Hersleth, M., Sivertsvik, M. & Risbo, Jens, 2017, In: International Journal of Gastronomy and Food Science. 9, p. 75-87 13 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    22. Published

      From wine to wine reduction: Sensory and chemical aspects

      Rognså , G. H., Rathe, M., Petersen, Mikael Agerlin, Misje, K., Hersleth, M., Sivertsvik, M. & Risbo, Jens, 2017, In: International Journal of Gastronomy and Food Science. 9, p. 62-74 13 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    23. Published

      How does particle size influence caking in lactose powder?

      Carpin, M. A., Bertelsen, H., Dalberg, A., Bech, J. K., Risbo, Jens, Schuck, P. & Jeantet, R., 2017, In: Journal of Food Engineering. 209, p. 61-67 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    24. Published

      Impurities enhance caking in lactose powder

      Carpin, M., Bertelsen, H., Dalberg, A., Roiland, C., Risbo, Jens, Schuck, P. & Jeantet, R., 2017, In: Journal of Food Engineering. 198, p. 91-97 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    25. 2018
    26. Published

      The possible causal relationship between fragmentation of genomic DNA and formation of viable, but non-culturable probiotic bacteria upon storage in dry state

      Hansen, M. R. W., Ramsussen, M. A., Skov, T., Clausen, A. & Risbo, Jens, 2018, In: Biotechnology Progress. 34, 1, p. 231-242 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    27. Published

      Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

      Munk, M. B., Munk, D. M. E., Gustavsson, F. & Risbo, Jens, 2018, In: Journal of Food Science. 83, 10, p. 2520-2526

      Research output: Contribution to journal › Journal article › Research › peer-review

    28. 2019
    29. Published

      Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes

      Snitkjær, P. & Risbo, Jens, 2019, In: International Journal of Gastronomy and Food Science. 16, p. 1-4 100136.

      Research output: Contribution to journal › Journal article › Research › peer-review

    30. Published

      Effects of Water on Powder Flowability of Diverse Powders Assessed by Complimentary Techniques

      Hirschberg, C., Sun, C. C., Risbo, Jens & Rantanen, Jukka, 2019, In: Journal of Pharmaceutical Sciences. 108, 8, p. 2613-2620

      Research output: Contribution to journal › Journal article › Research › peer-review

    31. Published

      Hybrid coating of alginate microbeads based on protein-biopolymer multilayers for encapsulation of probiotics

      Yücel Falco, C., Amadei, F., Dhayal, S. K., Cárdenas, M., Tanaka, M. & Risbo, Jens, 2019, In: Biotechnology Progress. 35, 3, e2806.

      Research output: Contribution to journal › Journal article › Research › peer-review

    32. Published

      Improving Powder Characteristics by Surface Modification Using Atomic Layer Deposition

      Hirschberg, C., Jensen, N. S., Bøtker, Johan Peter, Madsen, Anders Østergaard, Kääriäinen, T. O., Kääriäinen, M., Hoppu, P., George, S. M., Murtomaa, M., Sun, C. C., Risbo, Jens & Rantanen, Jukka, 2019, In: Organic Process Research & Development. 23, 11, p. 2362-2368

      Research output: Contribution to journal › Journal article › Research › peer-review

    33. Published

      Oleogelating properties of ethylcellulose in oil-in-water emulsions: the impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies

      Munk, M. B., Utoft, A., Larsen, F. H., Needham, D. & Risbo, Jens, 2019, In: Food Hydrocolloids. 89, p. 700-706 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    34. Published

      Surface engineered bacteria as Pickering stabilizers for foams and emulsions

      Jiang, X., Yücel Falco, C., Dalby, K. N., Siegumfeldt, Henrik, Arneborg, Nils & Risbo, Jens, 2019, In: Food Hydrocolloids. 89, p. 224-233 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    35. 2020
    36. Published

      Expedited investigation of powder caking aided by rapid 3D prototyping of testing devices

      Hirschberg, C., Bøtker, Johan Peter, Risbo, Jens, Sun, C. C. & Rantanen, Jukka, 2020, In: Journal of Pharmaceutical Sciences. 109, 1, p. 769-774 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    37. 2021
    38. 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 journal › Journal article › Research › peer-review

    39. 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 journal › Journal article › Research › peer-review

    40. 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 journal › Journal article › Research › peer-review

    41. Published

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

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

      Research output: Contribution to journal › Journal article › Research › peer-review

    42. 2022
    43. 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 journal › Journal article › Research › peer-review

    44. 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, Y., 2022, In: ACS Sustainable Chemistry & Engineering. 10, 39, p. 13156−13164 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    45. Published

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

      Jiang, X., Martens, Helle Jakobe, 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 journal › Journal article › Research › peer-review

    46. 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 journal › Journal article › Research › peer-review

    47. 2023
    48. 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 journal › Journal article › Research › peer-review

    49. Published

      Modeling changes in chocolate during production and storage by ATR-FT-IR spectroscopy and MCR-ALS hybrid soft and hard modeling

      Ioannidi, E., Aarøe, E., Juan, A. D., Risbo, Jens & van der Berg, Franciscus Winfried J, 2023, In: Chemometrics and Intelligent Laboratory Systems. 233, 12 p., 104735.

      Research output: Contribution to journal › Journal article › Research › peer-review

    50. Published

      Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure

      Masiá, Carmen, Keshanidokht, Shaghayegh, Due Preisler, L., Risbo, Jens & Jensen, Poul Erik, 2023, In: LWT. 182, 9 p., 114890.

      Research output: Contribution to journal › Journal article › Research › peer-review

    51. Published

      Probing surface properties of lactic acid bacteria - Comparative modification by anhydride and aldehyde grafting

      Jiang, X., Shekarforoush, E., Muhammed, Musemma Kedir, Bovet, N., Ceccato, M., Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2023, In: Surfaces and Interfaces. 38, 12 p., 102848.

      Research output: Contribution to journal › Journal article › Research › peer-review

    52. Published

      Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein

      Keshanidokht, Shaghayegh, Kumar, S., Thulstrup, Peter Waaben, Via, M. A., Clausen, M. P. & Risbo, Jens, 2023, In: Food Hydrocolloids. 139, 12 p., 108582.

      Research output: Contribution to journal › Journal article › Research › peer-review

    53. Published

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

      Ioannidi, E., Aarøe, E., Engelsen, Søren Balling, Risbo, Jens & van der Berg, Franciscus Winfried J, 2023, In: Food Biophysics. 18, p. 148–160

      Research output: Contribution to journal › Journal article › Research › peer-review

    54. 2024
    55. Published

      A novel low-temperature procedure for oleogelation of heat-sensitive oils: Oleogels based on tucumã oil and ethyl cellulose

      Santos, P. D. D. F., Keshanidokht, Shaghayegh, Kumar, S., Clausen, M. P., Via, M. A., Favaro-Trindade, C. S., Andersen, Mogens Larsen & Risbo, Jens, 2024, In: LWT -Food Science and Technology. 193, 11 p., 115776.

      Research output: Contribution to journal › Journal article › Research › peer-review

    56. Published

      Understanding bacterial surface and adhesion properties and the implications for Pickering stabilization of colloidal structures

      Jiang, X., Whitehead, K. A., Arneborg, Nils, Fang, Y. & Risbo, Jens, 2024, In: Current Opinion in Colloid & Interface Science. 69, 15 p., 101767.

      Research output: Contribution to journal › Review › Research › peer-review

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