- 2022
- Udgivet
Protein Modifications and Structural Changes in Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation
Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 210 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Protein Modifications and Structural Changesin Whey Protein upon Heat Treatments: Protein Oxidation, Desulfurization and Aggregation
Li, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 211 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Protein digestibility and bioactive peptide release in liquid infant formulas, infant formula ingredients, and in bovine milk: modulation by UHT treatment and storage
Ye, Y., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 231 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Protein quality of infant formula: Mapping the effects of unit operations and ingredients
Lund, P., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 167 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Quantification of vitamin B12: Evaluation of the impact of nonthermal (HP, PEF and UV-C) and Thermal Technologies of processing in milk
Ceribeli, C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation
Patra, Tiffany, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 105 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
The chemistry behind changes in flavour of vegetable-and legume-based food systems linking instrumental and sensory measurements
Ströhla, L. C., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 145 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Understanding and controlling protein ingredient-milk component interactions during processing
Li, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 241 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Understanding structure formation in cheese curd during shear processing
Feng, R., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 156 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Valorization of Acid Whey Using Electrodialysis: Effect of Acid Whey Composition and Pre-processing
Nielsen, Emilie Nyborg, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 198 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 2021
- Udgivet
"Is there fish in fish cakes?": An interdisciplinary inquiry into the influence of a sensory-based experiential theme course on fish on children’s food literacy and fish-eating behavior
Højer, R., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 294 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Calcium binding to milk components and perspective for calcium nutrition
Jiang, Yuan, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 135 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Characterization of yeasts isolated from cheese brines focusing on their potentially bioprotective roles against contaminating molds
Huang, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 134 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Early-life gut microbiome development: Of preterm neonates – a culture-independent insight
Hui, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 176 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Gastrophysical and chemical characterization of umami, taste pairing, and texture in relation to sustainable food sources: Squid, oysters, and fermented beverages
Schmidt, C. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 258 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
New insights into the bovine Plasminogen system
Nurup, C. N., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 245 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Non-thermal processing of milk: Effects on milk macromolecules, nanostructure and physico-chemical properties
Yang, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 194 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Sensitivity of dairy-associated spoilage molds towards lactic acid bacteria and their metabolites
Shi, C., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 219 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Skim milk concentrates produced by reverse osmosis filtration: structure, stability and functionality
Christiansen, M. V., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 181 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Taste improvement of porcine blood and meat hydrolysates by enzymatic treatment
Li, Qian, 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 144 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Technological characterisation of yeast strains isolated from Danish cheese brines with focus on halotolerant species: growth property, amino acid utilisation and aroma contribution
Zhang, L., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
The Influence of Diet and Exposure to Antibiotics on Gut Microbiota Development in Early Life
Bin Shamzir Kamal, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 105 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
The application of digital technoloiges to promote healthy eating
Chen, Y., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 154 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
The meaning of life for lactic acid bacteria: how to measure life, stress and death in production and application
Bech-Terkilsen, S., 2021, Department of Food Science, Faculty of Science, University of Copenhagen. 142 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 2020
- Udgivet
Antimicrobial activity and prebiotic effect of alginate-derived oligosaccharides
Bouillon, G. A. J. R., 2020, Department of Food Science, Faculty of Science, University of Copenhagen. 161 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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