Jens Risbo
Jens Risbo

Associate Professor


  1. Published

    A simple model for the interaction between water vapour and oxygen transmission in multilayer barrier materials intended for food packaging applications

    Jakobsen, M. & Risbo, Jens, 2008, In : Packaging Technology and Science. 21, 4, p. 207-216 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content

    Jakobsen, M., Jensen, P. N. & Risbo, Jens, 2009, In : European Food Research and Technology. 229, 2, p. 287-294 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 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

  4. Published

    Blød pizza og tørre rosiner

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

    Research output: Contribution to journalJournal articleCommunication

  5. 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 journalReviewResearchpeer-review

  6. Published

    Capsule, preferably nanocapsule, microcapsule or macrocapsule, for protecting target compound against gases, radicals, chemical compounds and physical evaporation, comprises shell comprising semicrystalline cellulose nanofibers, and core

    Landfester, K., Balouchev, S., Risbo, Jens & Hanner, A. J., 30 Apr 2015, IPC No. B01J-013/12, Patent No. WO2015059179-A1, 30 Apr 2015, Priority date 30 Apr 2015

    Research output: Patent

  7. Published

    Carbon dioxide equilibrium between product and gas phase of modified atmosphere packaging systems: Exemplified by semihard cheese: exemplified by semihard cheese

    Jakobsen, M. & Risbo, Jens, 2009, In : Journal of Food Engineering. 92, 3, p. 285-290 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. 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

  9. 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

  10. 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/ReportBookResearchpeer-review

  11. 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 journalJournal articleResearchpeer-review

  12. 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

  13. 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 journalJournal articleResearchpeer-review

  14. 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 journalJournal articleResearchpeer-review

  15. Published

    Degradation of L-polylactide during melt processing with layered double hydroxides

    Gerds, N. C., Katiyar, V., Bender Koch, Christian, Hansen, Hans Chr. Bruun, Plackett, D., Larsen, E. H. & Risbo, Jens, 2012, In : Polymer Degradation and Stability. 97, 10, p. 2002-2009 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    Design of a potentially prebiotic and responsive encapsulation material for probiotic bacteria based on chitosan and sulfated β-glucan

    Yücel Falco, Cigdem, 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 journalJournal articleResearchpeer-review

  17. 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 journalJournal articleCommunication

  18. 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 journalJournal articleCommunication

  19. Published

    Edible foam based on Pickering effect of probiotic bacteria and milk proteins

    Yücel Falco, Cigdem, Geng, X., Cárdenas, M. & Risbo, Jens, 2017, In : Food Hydrocolloids. 70, p. 211-218 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. 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

  21. 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 journalJournal articleResearchpeer-review

  22. 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 articleResearchpeer-review

  23. 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 journalJournal articleResearchpeer-review

  24. Published

    Efficient Monte Carlo sampling by direct flattening of free energy barriers

    Besold, G., Risbo, Jens & Mouritsen, O. G., 1999, In : Computational Materials Science. 15, p. 311-340 30 p.

    Research output: Contribution to journalJournal articleResearch

  25. 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 journalJournal articleResearchpeer-review

  26. 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

  27. 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

  28. 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 journalJournal articleResearchpeer-review

  29. 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 journalJournal articleResearchpeer-review

  30. 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 journalJournal articleResearchpeer-review

  31. 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 journalJournal articleResearchpeer-review

  32. Published

    Fødevarer i nanoskala

    Arleth, Lise, Jensen, Knud Jørgen & Risbo, Jens, 2007, Fremtidens fødevarer: sikrere, sundere, sjovere. Thostrup, L., Bjerno, G. L., Aabo, C. & Jensen, M. V. S. (eds.). Frederiksberg: Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, p. 4-5 2 p. (Temahæfte 2007).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  33. 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 journalJournal articleCommunication

  34. 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 journalJournal articleResearchpeer-review

  35. Published

    Hybrid coating of alginate microbeads based on protein-biopolymer multilayers for encapsulation of probiotics

    Yücel Falco, Cigdem, Amadei, F., Dhayal, S. K., Cárdenas, M., Tanaka, M. & Risbo, Jens, 2019, In : Biotechnology Progress. 35, 3, e2806.

    Research output: Contribution to journalJournal articleResearchpeer-review

  36. Published

    Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix

    Higl, B., Kurtmann, L., Carlsen, C. U., Ratjen, J., Först, P., Skibsted, Leif Horsfelt, Kulozik, U. & Risbo, Jens, 2007, In : Biotechnology Progress. 23, 4, p. 794-800 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  37. 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 journalJournal articleResearchpeer-review

  38. 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 journalJournal articleResearchpeer-review

  39. 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 journalJournal articleResearchpeer-review

  40. Published

    Induction time and kinetics of crystallization of amorphous lactose, infant formula and whole milk powder as studied by isothermal differential scanning calorimetry

    Knudsen, J. C., Antanuse, H. S., Risbo, Jens & Skibsted, Leif Horsfelt, 2002, In : Milchwissenschaft. (9/10), 9-10, p. 543-546 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  41. Published
  42. Published

    Investigation of oxidation in freeze-dried membranes using the flouresent probe C11-BODIPY581/591

    Carlsen, C. U., Kurtmann, L., Brüggemann, D. A., Hoff, S., Risbo, Jens & Skibsted, Leif Horsfelt, 2009, In : Cryobiology. 58, 3, p. 262-267 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  43. 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

  44. 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 articleResearchpeer-review

  45. 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 journalJournal articleResearchpeer-review

  46. Published

    Mad i nanoteknologisk indpakning

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

    Research output: Contribution to journalJournal articleCommunication

  47. Published

    Melt processing of poly(L-lactic acid) in the presence of organomodified anionic or cationic clays

    Katiyar, V., Gerds, N. C., Bender Koch, Christian, Risbo, Jens, Hansen, Hans Chr. Bruun & Plackett, D., 2011, In : Journal of Applied Polymer Science. 122, 1, p. 112-125 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  48. 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 journalJournal articleResearchpeer-review

  49. Published

    Molecular gastronomy: a new emerging scientific discipline

    Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, In : Chemical Reviews. 110, 4, p. 2313-2365 53 p.

    Research output: Contribution to journalReviewResearchpeer-review

  50. Published

    Molecular gastronomy: cooking of meat

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

    Research output: Contribution to conferencePosterResearch

Previous 1 2 Next

ID: 4233848