Jens Risbo

Jens Risbo

Associate Professor

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    Publication year:
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    1 - 6 out of 6Page size: 500
    1. 2023
    2. Published

      Modeling changes in chocolate during production and storage by ATR-FT-IR spectroscopy and MCR-ALS hybrid soft and hard modeling

      Ioannidi, E., Aarøe, E., Juan, A. D., Risbo, Jens & van der Berg, Franciscus Winfried J, 2023, In: Chemometrics and Intelligent Laboratory Systems. 233, 12 p., 104735.

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

    3. Published

      Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate

      Ioannidi, E., Aarøe, E., Engelsen, Søren Balling, Risbo, Jens & van der Berg, Franciscus Winfried J, 2023, In: Food Biophysics. 18, p. 148–160

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

    4. Published

      Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues

      Jiang, X., Shekarforoush, E., Muhammed, Musemma Kedir, Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2023, In: Food Hydrocolloids. 135, 13 p., 108137.

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

    5. Published

      Probing surface properties of lactic acid bacteria - Comparative modification by anhydride and aldehyde grafting

      Jiang, X., Shekarforoush, E., Muhammed, Musemma Kedir, Bovet, N., Ceccato, M., Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2023, In: Surfaces and Interfaces. 38, 12 p., 102848.

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

    6. Published

      Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein

      Keshanidokht, Shaghayegh, Kumar, S., Thulstrup, Peter Waaben, Via, M. A., Clausen, M. P. & Risbo, Jens, 2023, In: Food Hydrocolloids. 139, 12 p., 108582.

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

    7. Published

      Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure

      Masiá, Carmen, Keshanidokht, Shaghayegh, Due Preisler, L., Risbo, Jens & Jensen, Poul Erik, 2023, In: LWT. 182, 9 p., 114890.

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

    ID: 4233848