Rene Lametsch

Rene Lametsch

Associate Professor


  1. Published

    Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

    Shirotani, N., Hougaard, Anni Bygvrå, Lametsch, Rene, Petersen, Mikael Agerlin, Rattray, Fergal Patrick & Ipsen, Richard, 2021, In: Food Chemistry. 340, 10 p., 128152.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Glycation sites and bioactivity of lactose-glycated caseinate hydrolysate in lipopolysaccharide-injured IEC-6 cells

    Shi, J., Fu, Y., Zhao, X. H. & Lametsch, Rene, 2021, In: Journal of Dairy Science. 104, 2, p. 1351-1363 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. E-pub ahead of print

    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, C., Lametsch, Rene & Ruiz Carrascal, Jorge, 25 May 2021, (E-pub ahead of print) In: European Food Research and Technology. 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. E-pub ahead of print

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

    Li, Qian, Zhang, L. & Lametsch, Rene, 2021, (E-pub ahead of print) In: Critical Reviews in Food Science and Nutrition. 12 p.

    Research output: Contribution to journalReviewResearchpeer-review

ID: 4222842