Jens Risbo

Jens Risbo

Associate Professor

Member of:


    1. 2014
    2. 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 journalJournal articlepeer-review

    3. 2015
    4. 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 journalJournal articlepeer-review

    5. 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 journalJournal articlepeer-review

    6. 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 journalJournal articlepeer-review

    7. 2016
    8. 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 journalReviewpeer-review

    9. 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 journalJournal articlepeer-review

    10. 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 journalJournal articlepeer-review

    11. 2017
    12. 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 journalJournal articlepeer-review

    13. 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 journalJournal articlepeer-review

    14. 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 journalJournal articlepeer-review

    ID: 4233848