Jens Risbo

Jens Risbo

Associate Professor


Publication year:
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1 - 25 out of 65Page size: 25
  1. 2021
  2. 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, Fergal Patrick & Sheehan, J. J., 2021, In : Food Chemistry. 336, 7 p., 127625.

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

  3. 2020
  4. 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

  5. 2019
  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. Published

    Surface engineered bacteria as Pickering stabilizers for foams and emulsions

    Jiang, Xiaoyi, 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

  12. 2018
  13. 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

  14. 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

  15. 2017
  16. 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

  17. 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

  18. 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

  19. Published

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

    Snitkjær, P., Ryapushkina, J., Skovenborg, E., Astrup, Arne, 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 2016
  25. 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

  26. Published

    Cooking with beer: how much alcohol is left?

    Ryapushkina, J., Skovenborg, E., Astrup, Arne, 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

  27. 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

  28. 2015
  29. 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

  30. 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

  31. 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

  32. 2014
  33. 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

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