Jens Risbo

Jens Risbo

Associate Professor

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    1. Published

      Molecular gastronomy: cooking of meat

      Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    2. 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

    3. Published

      Molecular gastronomy: cooking of meat

      Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    4. Published

      Det videnskabelige studie af velsmag

      Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 24-26 3 p.

      Research output: Contribution to journal › Journal article

    5. 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 journal › Journal article › peer-review

    6. Published

      Det videnskabelige studie af velsmag

      Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In: Dansk Kemi. 88, 11, p. 28+30 2 p.

      Research output: Contribution to journal › Journal article

    7. 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 › peer-review

    8. 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 › peer-review

    9. Published

      Struktur i fødevarer kan styres med ingredienser

      Munk, M. B. & Risbo, Jens, 2016, In: Dansk Kemi. 97, 11, p. 13-15 3 p.

      Research output: Contribution to journal › Journal article

    10. 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 journal › Journal article › peer-review

    11. 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 proceeding › Article in proceedings › Research

    12. 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 journal › Journal article › peer-review

    13. 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 conference › Poster › Research

    14. 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 conference › Poster › Research

    15. 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 journal › Journal article › peer-review

    16. 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

    17. 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

    18. Published

      Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix

      Orlien, Vibeke, Risbo, Jens, Rantanen, H. & Skibsted, Leif Horsfelt, 2006, In: Food Chemistry. 94, 1, p. 37-46 10 p.

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

    19. Published

      Effect of temperature and glassy states on the molecular mobility of solutes in frozen tuna muscle as studied by electron spin resonance sectroscopy with spin probe detection

      Orlien, Vibeke, Andersen, Mogens Larsen, Jouhtimäki, S., Risbo, Jens & Skibsted, Leif Horsfelt, 2004, In: Journal of Agricultural and Food Chemistry. Vol. 52 (8); (2004), p. 2269-2276 9 p.

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

    20. Published

      Fødevarers holdbarhed i glastilstand

      Orlien, Vibeke, Andersen, Mogens Larsen, Risbo, Jens & Skibsted, Leif Horsfelt, 2005, In: Dansk Kemi. 86, 4, p. 30-33 4 p.

      Research output: Contribution to journal › Journal article

    21. Published

      The question of high- or low-temperature glass transition in frozen fishConstruction of the supplemented state diagram for tuna muscle by differential scanning calorimetry

      Orlien, Vibeke, Risbo, Jens, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2003, In: Journal of Agricultural and Food Chemistry. 51, p. 211-217 7 p.

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

    22. Published

      The dynamics of moisture migration in packaged multi-component food systems I: Shelf life predictions for cereal-raisin system

      Risbo, Jens, 2003, In: Journal of Food Engineering. 58, p. 239-246 8 p.

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

    23. Published

      The dynamics of moisture migration in packaged multi-component food systems I: Analytical solutions and comparison to experimental moisture transfer rate results

      Risbo, Jens, 2003, In: Journal of Food Engineering. 58, p. 247-252 6 p.

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

    24. Published

      Culinary science in Denmark: molecular gastronomy and beyond

      Risbo, Jens, Mouritsen, O. G., Frøst, Michael Bom, Evans, J. D. & Reade, B., 2013, In: Journal of Culinary Science & Technology (Print Edition). 11, 2, p. 111-130 20 p.

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

    25. Published

      Blød pizza og tørre rosiner

      Risbo, Jens, 2005, In: Vand - KVL-Temahæfte. p. 16 - 17 2 p.

      Research output: Contribution to journal › Journal article

    26. Published

      Polylactat som materiale til fødevareemballering

      Risbo, Jens & Jakobsen, M., 2005, In: In-Pak. 8, p. 1-3 3 p.

      Research output: Contribution to journal › Journal article

    27. Published

      Mad i nanoteknologisk indpakning

      Risbo, Jens & Jakobsen, M., 2004, In: Nyt fra Levnedsmiddelcentret. 4, p. 2 1 p.

      Research output: Contribution to journal › Journal article

    28. Published

      Polylactat som materilae til fødevareemballering

      Risbo, Jens & Jakobsen, M., 2005, In: Dansk Kemi. 6/7, p. 31-33 3 p.

      Research output: Contribution to journal › Journal article

    29. 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 › peer-review

    30. 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

    31. 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

    32. Published

      Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions

      Shekarforoush, E., Jiang, X., Muhammed, Musemma Kedir, Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2022, In: Food Research International. 161, 11 p., 111783.

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

    33. Published

      Chemical deterioration and physical instability of food and beverages

      Skibsted, Leif Horsfelt (ed.), Risbo, Jens (ed.) & Andersen, Mogens Larsen (ed.), 2010, CRC Press. 789 p.

      Research output: Book/Report › Book › Research › peer-review

    34. Published

      Molecular gastronomy - cooking of beef broth

      Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    35. Published

      Flavour development during beef stock reduction

      Snitkjær, P., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2010, In: Food Chemistry. 122, 3, p. 645-655 11 p.

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

    36. Published

      Molecular gastronomy - cooking of beef broth

      Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

      Research output: Contribution to conference › Poster › Research

    37. 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 › peer-review

    38. 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 journal › Journal article › peer-review

    39. 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 journal › Journal article › peer-review

    40. 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 › peer-review

    41. 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 journal › Journal article › peer-review

    42. 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 journal › Journal article › peer-review

    43. 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 journal › Journal article › peer-review

    44. 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 journal › Journal article › peer-review

    45. 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 journal › Journal article › peer-review

    46. 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 journal › Journal article › peer-review

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

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

    48. 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 › peer-review

    49. 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 › peer-review

    50. 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 › peer-review

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