Kasper Engholm-Keller
Postdoc
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
- Published
UHT treatment and storage of liquid infant formula affects protein digestion and release of bioactive peptides
Ye, Y., Engholm-Keller, Kasper, Fang, Y., Nielsen, C. F., Jorda, A., Lund, Marianne N. & Chatterton, Dereck Edward Winston, 2022, In: Food & Function. 13, 1, p. 344-355Research output: Contribution to journal › Journal article › Research › peer-review
The temporal profile of activity-dependent presynaptic phospho-signalling reveals long-lasting patterns of poststimulus regulation
Engholm-Keller, Kasper, Waardenberg, A. J., Müller, J. A., Wark, J. R., Fernando, R. N., Arthur, J. W., Robinson, P. J., Dietrich, D., Schoch, S. & Graham, M. E., 2019, In: PLOS Biology. 17, 3, 46 p., e3000170.Research output: Contribution to journal › Journal article › Research › peer-review
The interaction of assembly protein AP180 and clathrin is inhibited by multi-site phospho-mimetics
Moshkanbaryans, L., Chan, L., Engholm-Keller, Kasper, Wark, J. R., Robinson, P. J. & Graham, M. E., 2019, In: Neurochemistry International. 129, 5 p., 104474.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage
Murmann, A. N., Bevilacqua, Marta, Danielsen, Bente Pia, Jansson, T., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Arneborg, Nils & Lund, Marianne N., 2024, In: European Food Research and Technology. 250, p. 715-725Research output: Contribution to journal › Journal article › Research › peer-review
TWIST1 and chromatin regulatory proteins interact to guide neural crest cell differentiation
Fan, X., Pragathi Masamsetti, V., Sun, J. Q. J., Engholm-Keller, Kasper, Osteil, P., Studdert, J., Graham, M. E., Fossat, Nicolas Julien & Tam, P. P. L., 2021, In: eLife. 10, 33 p., e62873.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry
Li, C., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 3, p. 847-856Research output: Contribution to journal › Journal article › Research › peer-review
- Published
SNAP-25 phosphorylation at Ser187 is not involved in Ca2+ or phorbolester-dependent potentiation of synaptic release
Ruiter, M., Houy, S., Engholm-Keller, Kasper, Graham, M. E. & Sørensen, Jakob Balslev, 2020, In: Molecular and Cellular Neuroscience. 102, 103452.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Resolving fluorescence spectra of Maillard reaction products formed on bovine serum albumin using parallel factor analysis
Risum, Anne Bech, Bevilacqua, Marta, Li, C., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Rinnan, Åsmund & Lund, Marianne N., 2024, In: Food Research International. 178, 113950.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation
Liu, Jingyuan, Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Bevilacqua, Marta, Andersen, Mogens Larsen & Lund, Marianne N., 2024, In: Food Chemistry. 434, 10 p., 137473.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach
Li, C., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 14, p. 4391-4406Research output: Contribution to journal › Journal article › Research › peer-review
ID: 185808505
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Detection of protein oxidation products by fluorescence spectroscopy and trilinear data decomposition: Proof of concept
Research output: Contribution to journal › Journal article › Research › peer-review
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38
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Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
22
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TWIST1 and chromatin regulatory proteins interact to guide neural crest cell differentiation
Research output: Contribution to journal › Journal article › Research › peer-review