Rene Lametsch

Rene Lametsch

Associate Professor

Member of:

    ORCID: 0000-0002-4189-806X

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    1. Published

      Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

      Mitra, B., Kristensen, L., Lametsch, Rene & Ruiz Carrascal, Jorge, 2022, In: Meat Science. 192, 7 p., 108924.

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

    2. Published

      Current progress in kokumi-active peptides, evaluation and preparation methods: a review

      Li, Qian, Zhang, L. & Lametsch, Rene, 2022, In: Critical Reviews in Food Science and Nutrition. 62, 5, p. 1230-1241

      Research output: Contribution to journal › Review › Research › peer-review

    3. Published

      Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH values

      Li, Qian, Zhang, L., Li, Y. & Lametsch, Rene, 2023, In: Journal of Food Science. 88, 8

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

    4. Published

      Determination of changes in protein conformation caused by pH and temperature

      Gratacós-Cubarsí, M. & Lametsch, Rene, 2008, In: Meat Science. 80, 2, p. 545-549 5 p.

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

    5. Published

      Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

      Bak, K. H., Petersen, Mikael Agerlin, Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 8 Feb 2018, In: Molecules. 23, 2, 9 p., 357.

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

    6. Published

      Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates

      Wang, H., van der Berg, Franciscus Winfried J, Zhang, W., Czaja, Tomasz Pawel, Zhang, L., Jespersen, Birthe P Møller & Lametsch, Rene, 2022, In: Food Hydrocolloids. 128, 10 p., 107540.

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

    7. Published

      Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

      Zhang, L., Li, Qian, Zhang, W., Bakalis, Serafim, Luo, Y. & Lametsch, Rene, 2024, In: Food Chemistry. 433, 12 p., 137315.

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

    8. Published

      Disulfide bond within µ-calpain active site inhibits activity and autolysis

      Lametsch, Rene, Lonergan, S. & Huff-Lonergan, E., 2008, In: BBA General Subjects. 1784, 9, p. 1215-1221 7 p.

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

    9. Published

      Effect of pasteurization on the protein composition and oxidative stability of beer during storage

      Lund, Marianne N., Hoff, S., Berner, T. S., Lametsch, Rene & Andersen, Mogens Larsen, 2012, In: Journal of Agricultural and Food Chemistry. 60, 50, p. 12362-12370 9 p.

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

    10. Published

      Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

      Araya-Morice, A., De Gobba, Cristian, Lametsch, Rene & Ruiz Carrascal, Jorge, 2021, In: European Food Research and Technology. 247, 8, p. 2027-2037 11 p.

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

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