Jens Risbo

Jens Risbo

Associate Professor


Publication year:
All
1 - 8 out of 8Page size: 100
  1. 2017
  2. Published

    Chitosan-dextran sulfate hydrogels as a potential carrier for probiotics. / Yucel Falco, Cigdem; Falkman, Peter; Risbo, Jens; Cárdenas, Marité; Medronho, Bruno.

    In: Carbohydrate Polymers, Vol. 172, 2017, p. 175-183.

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

  3. Published

    Design of a potentially prebiotic and responsive encapsulation material for probiotic bacteria based on chitosan and sulfated β-glucan. / Yücel, Cigdem; Sotres, Javier; Rascón, Ana; Risbo, Jens; Cárdenas, Marité.

    In: Journal of Colloid and Interface Science, Vol. 487, 2017, p. 97-106.

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

  4. Published

    Edible foam based on Pickering effect of probiotic bacteria and milk proteins. / Yücel, Cigdem; Geng, Xiaolu; Cárdenas, Marité; Risbo, Jens.

    In: Food Hydrocolloids, Vol. 70, 2017, p. 211-218.

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

  5. Published

    Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages : theory and experimental studies. / Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik; Astrup, Arne; Bech, Lene Mølskov; Jensen, Morten Georg; Risbo, Jens.

    In: Food Chemistry, Vol. 230, 2017, p. 234-240.

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

  6. Published

    From wine to hollandaise sauce : Does the nature of the wine or wine reduction influence sensory attributes? / Rognså , Guro Helgesdotter ; Rathe, Morten ; Petersen, Mikael Agerlin; Misje, Knut-Espen ; Brüggemann, Dagmar A.; Hersleth, Margrethe; Sivertsvik, Morten ; Risbo, Jens.

    In: International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 75-87.

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

  7. Published

    From wine to wine reduction : Sensory and chemical aspects. / Rognså , Guro Helgesdotter ; Rathe, Morten ; Petersen, Mikael Agerlin; Misje, Knut-Espen ; Hersleth, Margrethe ; Sivertsvik, Morten ; Risbo, Jens.

    In: International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 62-74.

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

  8. Published

    How does particle size influence caking in lactose powder? / Carpin, Melanie Anne; Bertelsen, H.; Dalberg, A.; Bech, J. K.; Risbo, Jens; Schuck, Peter; Jeantet, R.

    In: Journal of Food Engineering, Vol. 209, 2017, p. 61-67.

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

  9. Published

    Impurities enhance caking in lactose powder. / Carpin, M.; Bertelsen, H.; Dalberg, A.; Roiland, C.; Risbo, Jens; Schuck, Peter; Jeantet, R.

    In: Journal of Food Engineering, Vol. 198, 2017, p. 91-97.

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

ID: 4233848