Ph.d. afhandlinger fra FOOD

Ph.d. afhandlinger fra Institut for Fødevarevidenskab

 

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  1. 2022
  2. Udgivet

    Multi-way data analysis: a perspective of advanced tensor decomposition

    Yu, H., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 135 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  3. Udgivet

    Natural and surface-engineered lactic acid bacteria as structural building blocks for colloidal food materials: Formulation based on Pickering mechanisms

    Jiang, X., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 263 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  4. Udgivet

    Physico-chemical changes in caseins and micellar casein isolate induced by ultraviolet-C light and pulsed electrical field

    Teixeira Do Brasil Morais, A., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 117 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  5. Udgivet

    Potential use of beneficial microbes In food and for health

    Srimahaeak, T., 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 147 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  6. Udgivet

    Process Analytical Technology in whey processing: on-line selective protein quantification

    Tonolini, Margherita, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 125 s.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

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