Jens Risbo

Jens Risbo

Associate Professor


  1. Published

    Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

    Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2012, In : Journal of Culinary Science & Technology (Print Edition). 10, 1, p. 75-90 16 p.

    Research output: Contribution to journalJournal article

  2. Published

    The computer as a laboratory for the physical chemistry of membranes

    Mouritsen, Ole G., Dammann, B., Fogedby, H. C., Ipsen, J. H., Jeppesen, C., Jørgensen, K., Risbo, Jens, Sabra, M. C., Sperotto, M. M. & Zuckermann, M. J., 1 Jan 1995, In : Biophysical Chemistry. 55, 1-2, p. 55-68 14 p.

    Research output: Contribution to journalJournal article

  3. 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 journalJournal article

  4. Published

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

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

    Research output: Contribution to journalJournal article

  5. 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 journalJournal article

  6. Published

    Fat characterisation in Danish style liver pâté: an low-field NMR study

    Nielsen, G., Kristensen, L., Karlsson, A. H., Risbo, Jens & Skibsted, Leif Horsfelt, 2005, Proceedings of the 51. International Congress of Meat Science and Technology: [Kun udgivet på CD-ROM]. American Meat Science Association, p. 1-6 6 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  7. Published

    Fat characterisation in Danish style liver paté: a low-field NMR study

    Nielsen, G., Micklander, E. M., Karlsson, A. H., Kristensen, L., Risbo, Jens & Skibsted, Leif Horsfelt, 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  8. Published

    The influence of pretreatment on pork fat crystallization

    Nielsen, G., Brüggemann, D. A., Kristensen, L., Risbo, Jens & Skibsted, Leif Horsfelt, 2005, In : European Journal of Lipid Science and Technology. 107, 9, p. 607-615 9 p.

    Research output: Contribution to journalJournal article

  9. Published

    The crystallization behaviour of raw pure lard contra emulsified lard: studied by LF-NMR

    Nielsen, G., Micklander, E. M., Karlsson, A. H., Kristensen, L., Risbo, Jens & Skibsted, Leif Horsfelt, 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  10. Published

    Lag-burst kinetics in phospholipase A2 hydrolysis of DPPC bilayers visualized by atomic force microscopy

    Nielsen, L. K., Risbo, Jens, Callisen, T. H. & Bjørnholm, T., 1999, In : BBA General Subjects. 1420, p. 266-271 6 p.

    Research output: Contribution to journalJournal article

ID: 4233848