Rene Lametsch
Associate Professor
Food Analytics and Biotechnology
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-4189-806X
1 - 3 out of 3Page size: 100
- 2022
- 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. 1230-1241Research output: Contribution to journal › Review › Research › peer-review
- E-pub ahead of print
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, Longteng, Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, (E-pub ahead of print) In: Food and Bioprocess Technology.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates
Wang, Hong, van der Berg, Franciscus Winfried J, Zhang, W., Czaja, Tomasz Pawel, Zhang, Longteng, Jespersen, Birthe P Møller & Lametsch, Rene, 2022, In: Food Hydrocolloids. 128, 10 p., 107540.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4222842
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1251
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Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
Published -
880
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Proteome analysis of Aspergillus niger: lactate added in starch-containing medium can increase production of themycotoxin fumonisin B2 by modifying acetyl-CoA metabolism
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
143
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Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
Research output: Contribution to journal › Journal article › Research › peer-review
Published