Ingredient and Dairy Technology
1958 Frederiksberg C
I am a protein chemist with 15 years of experience in mass spectrometry-based protein analysis and cell biology. My research is focused on establishing analytical methods for analysis of proteins and their modifications and to utilise these methods to study how different treatments of food ingredients and products affect these modifications and thereby the protein structure and function.
Primary fields of research
- Protein chemistry
- Protein modifications and their effect on protein structure and function
- Liquid chromatography-mass spectrometry
- Cell biology
Is working on the following research projects in Marianne Nissen Lunds research group:
"Functional and palatable plant seed storage proteins for sustainable foods (SEEDFOOD)"
"Second generation functional protein ingredients developed with gentle manufacturing tools (SPRING)"
Generation of Aggregates of α-Lactalbumin by UV-B Light ExposureZhao, Z., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Boelt, S. G., Rogowska-Wrzesinska, A., Skibsted, Leif Horsfelt, Davies, Michael J. & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 24, p. 6701-6714 14 p.
Research output: Contribution to journal › Journal article › peer-review