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Research in the section Ingredient and Dairy Technology
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PLANTCURD: Functional Plant Proteins for Cheese Curd
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Bespoke - fermented dairy products
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Biopolymer Based Food Delivery Systems - BIBAFOODS
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Characterization of biochemical and nutritional properties of protein hydrolysates of raw material from the slaughter industry
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Cheese Powder as a functional ingredient in complex food matrices
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Controlling colloidal forces for healthier ice cream
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Development of natural powder mixtures from crickets
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Early milk and microbiota to stimulate later immunity - NEOMUNE
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Effect of Maillard reaction and lipid peroxidation on AGE formation in dairy-plant oil blends (DOABLE)
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Enzymatic hydrolysis of haemoglobin to form new protein ingredients
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Extraction of astaxanthin from green crabs
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FLAVOPROT - High quality protein powder from animal production
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HAPFAM - Healthy and Affordable Proteins for the African Market
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ICOM: Inhibition and control of Maillard reactions in dairy foods by plant polyphenols
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Improving flavor quality and stability of beers
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Lactose Caking
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Lactose-free UHT milk drinks with functional polyphenols
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Microwave technology for faster and safer food processing
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Minerals from whey for customized foods
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Modification of food proteins in processed foods for reduced allergenicity
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NEOCOL - Cow-colostrum for newborns
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Neutralization of bitterness in protein ingredients, PepTaste
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New defence systems against beer oxidation
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Platform for Dairy Process Technology
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Protein2Food
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Refining green biomass SUBLEEM 2.0
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Second generation functional protein ingredients developed with gentle manufacturing tools (SPRING)
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Stabilization of colloidal food materials (in Danish)
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StrucSat - How structure affects satiety
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UHT treatment and storage effects on the biological quality of liquid infant formulas_ny
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