Jens Risbo
Associate Professor
- 2017
- 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 › peer-review
- 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 › peer-review
- 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 › peer-review
- 2016
- 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 › peer-review
- 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 › peer-review
- 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 › peer-review
- 2015
- 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
- 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 2015Research output: Patent
- 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 › peer-review
- 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 › peer-review
ID: 4233848
Most downloads
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1541
downloads
Influence of osmoprotectants on survival of Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Poster › Research
Published -
1041
downloads
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › peer-review
Published -
678
downloads
The influence of osmoprotectants on survival of selected Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Conference abstract for conference › Research
Published