Jens Risbo

Jens Risbo

Associate Professor


  1. Published

    Molecular gastronomy : cooking of meat. / Mortensen, Louise Mørch; Frøst, Michael Bom; Risbo, Jens; Skibsted, Leif Horsfelt.

    2007. Poster session presented at Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches from Nanoscale to Microscale, Amherst, Massachusetts, United States.

    Research output: Contribution to conferencePosterResearch

  2. Published

    Long-time low-temperature cooking of beef : three dominant time-temperature behaviours of sensory properties. / Mortensen, Louise Mørch; Frøst, Michael Bom; Skibsted, Leif Horsfelt; Risbo, Jens.

    In: Flavour (London), Vol. 4, 2, 2015.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Molecular gastronomy : cooking of meat. / Mortensen, Louise Mørch; Frøst, Michael Bom; Risbo, Jens; Skibsted, Leif Horsfelt.

    2007. Poster session presented at LMC-congress 2007: Innovations in Food Technology, København, Denmark.

    Research output: Contribution to conferencePosterResearch

  4. Published

    Det videnskabelige studie af velsmag. / Mortensen, Louise Mørch; Frøst, Michael Bom; Risbo, Jens; Skibsted, Leif Horsfelt.

    In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry, Vol. 7/8, 2007, p. 24-26.

    Research output: Contribution to journalJournal articleCommunication

  5. Published

    Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef. / Mortensen, Louise Mørch; Frøst, Michael Bom; Skibsted, Leif Horsfelt; Risbo, Jens.

    In: Journal of Culinary Science & Technology (Print Edition), Vol. 10, No. 1, 2012, p. 75-90.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Det videnskabelige studie af velsmag. / Mortensen, Louise Mørch; Frøst, Michael Bom; Risbo, Jens; Skibsted, Leif Horsfelt.

    In: Dansk Kemi, Vol. 88, No. 11, 2007, p. 28+30.

    Research output: Contribution to journalJournal articleCommunication

  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, Merete B.; Utoft, Anders; Larsen, Flemming H.; Needham, David; Risbo, Jens.

    In: Food Hydrocolloids, Vol. 89, 2019, p. 700-706.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil. / Munk, Merete B.; Munk, Daniel M. E.; Gustavsson, Frida; Risbo, Jens.

    In: Journal of Food Science, Vol. 83, No. 10, 2018, p. 2520-2526.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Struktur i fødevarer kan styres med ingredienser. / Munk, Merete Bøgelund; Risbo, Jens.

    In: Dansk Kemi, Vol. 97, No. 11, 2016, p. 13-15.

    Research output: Contribution to journalJournal articleCommunication

  10. Published

    Stability of whippable oil-in-water emulsions : effect of monoglycerides on crystallization of palm kernel oil. / Munk, Merete Bøgelund; Marangoni, Alejandro G.; Ludvigsen, Hanne K.; Norn, Viggo; Knudsen, Jes Christian; Risbo, Jens; Ipsen, Richard; Andersen, Mogens Larsen.

    In: Food Research International, Vol. 54, No. 2, 2013, p. 1738-1745.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4233848