Jens Risbo

Jens Risbo

Associate Professor


  1. 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 journalJournal articleResearchpeer-review

  2. Published

    Beef stock reduction with red wine - effects of preparation method and wine characteristics

    Snitkjær, P., Risbo, Jens, Skibsted, Leif Horsfelt, Ebeler, S., Heymann, H., Harmon, K. & Frøst, Michael Bom, 2011, In: Food Chemistry. 126, 1, p. 183-196 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

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

    Snitkjær, P., Ryapushkina, J., Skovenborg, E., Astrup, A., Bech, L. M., Jensen, M. G. & Risbo, Jens, 2017, In: Food Chemistry. 230, p. 234-240 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. 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 articleResearchpeer-review

  5. Published

    Characterization of moulded-fibre packaging with respect to water vapour sorption and permeation at different combinations of internal and external humidity

    Sørensen, G. & Risbo, Jens, 2005, In: Packaging Technology and Science. 18, 2, p. 59-69 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder

    Thomsen, M., Lauridsen, L., Skibsted, Leif Horsfelt & Risbo, Jens, 2005, In: Journal of Agricultural and Food Chemistry. 53, 18, p. 7082-7090 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Water activity-temperature state diagram of amorphous lactose

    Thomsen, M., Kurtmann, L., Sjøstrøm, Kirsten, Risbo, Jens & Skibsted, Leif Horsfelt, 2005, In: Journal of Agricultural and Food Chemistry. 53, 23, p. 9182-9185 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Effect of lactose crystallisation on the oxidative stability of infant formula

    Thomsen, M. K., Knudsen, J. C., Risbo, Jens & Skibsted, Leif Horsfelt, 2003, In: Milchwissenschaft. 58, 7-8, p. 406-409 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Lactose crystallization in whole milk powder: effect of added sucrose

    Thomsen, M. K., Reimer, S., Risbo, Jens & Skibsted, Leif Horsfelt, 2006, In: Milchwissenschaft. 61, 4, p. 430-433 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions

    Thomsen, M. K., Lauridsen, L., Skibsted, Leif Horsfelt & Risbo, Jens, 2005, In: Journal of Agricultural and Food Chemistry. 53, 5, p. 1805-1811 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4233848