Jens Risbo

Jens Risbo

Associate Professor


  1. Published

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

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion

    Jiang, Xiaoyi, 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 journalJournal articleResearchpeer-review

  3. 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 journalJournal articleResearchpeer-review

  4. 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, A., Shang, L., Simonsen, O., Andersen, Mogens Larsen & Risbo, Jens, 2021, In: Powder Technology. 391, p. 353-361 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4233848