Rene Lametsch

Rene Lametsch

Associate Professor

Member of:


    1. 2023
    2. Published

      New Insight into the Substrate Selectivity of Bovine Milk γ-glutamyl Transferase via Structural and Molecular Dynamics Predictions

      Cao, Lichuang, Hunt, C. J., Meyer, A. S. & Lametsch, Rene, 2023, In: Molecules. 28, 12, 16 p., 4657.

      Research output: Contribution to journalJournal articleResearchpeer-review

    3. Published

      Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

      Wang, H., Wang, R., Zhang, L., Zhang, W., Bakalis, Serafim, Li, Y. & Lametsch, Rene, 2023, In: Food Research International. 163, 7 p., 112286.

      Research output: Contribution to journalJournal articleResearchpeer-review

    4. Published

      Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time

      Zhang, L., Li, Qian, Sørensen, J. S., Luo, Y. & Lametsch, Rene, 2023, In: Food Chemistry. 402, 11 p., 134234.

      Research output: Contribution to journalJournal articleResearchpeer-review

    5. E-pub ahead of print

      Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review

      Zhang, L., Li, Qian, Bao, Y., Tan, Y., Lametsch, Rene, Hong, H. & Luo, Y., 2023, (E-pub ahead of print) In: Critical Reviews in Food Science and Nutrition.

      Research output: Contribution to journalReviewResearchpeer-review

    6. Published

      Shelf life extension of chilled blunt snout bream fillets using coating based on chia seed gum and Oleum ocimi gratissimi

      Li, Y., Zhang, L., Zhuang, S., Li, D., Hong, H., Lametsch, Rene, Tan, Y. & Luo, Y., 2023, In: Food Bioscience. 54, 9 p., 102853.

      Research output: Contribution to journalJournal articleResearchpeer-review

    7. Published
    8. 2022
    9. 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 journalJournal articleResearchpeer-review

    10. 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 journalReviewResearchpeer-review

    11. 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 journalJournal articleResearchpeer-review

    12. Published

      Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

      Li, Qian, Liu, J., Cao, Lichuang, Zhang, L., Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

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