Institut for Fødevarevidenskab

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  1. 2022
  2. 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

  3. Udgivet

    Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.)

    Raza, Husnain, Ameer, K., Zaaboul, F., Shoaib, M., Zhao, C. C., Ali, B., Shahzad, M. T., Abid, M., Ren, X. & Zhang, L., 2022, I: Food Science and Technology (Brazil). 42, e61020.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  4. Udgivet

    Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes

    Stedt, K., Steinhagen, S., Trigo, J. P., Kollander, B., Undeland, I., Toth, G. B., Wendin, Karin Maria Elisabet & Pavia, H., 2022, I: Frontiers in Marine Science. 9, 12 s., 991359.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  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

    Pressure denaturation of β-lactoglobulin: Volume changes for genetic A and B variants

    Olsen, Karsten, Orlien, Vibeke & Skibsted, Leif Horsfelt, 2022, I: International Dairy Journal. 133, 6 s., 105416.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  7. Udgivet

    Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula

    Lund, P., Mardal, F., Ray, C. A. & Lund, Marianne N., 2022, I: International Dairy Journal. 132, 12 s., 105397.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  8. 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

  9. Udgivet

    Processing Effects on Protein Structure and Physicochemical Properties

    Orlien, Vibeke & Rinnan, Åsmund, 2022, I: Foods. 11, 11, 4 s., 1607.

    Publikation: Bidrag til tidsskrift › Leder › Forskning

  10. Udgivet

    Progression towards an 80:20 (plant-based:animal-based) energy balance via specially designed Meal Kits

    Daverkosen, S., Ejlersen, S. & Mouritsen, Ole G., 2022, I: International Journal of Food Design. 7, 2, s. 143-157 15 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  11. Udgivet

    Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design

    Forsberg, S., Olsson, V., Bredie, Wender, Verstraelen, E., Krona, A. & Wendin, Karin Maria Elisabet, 2022, I: International Journal of Gastronomy and Food Science. 28, 12 s., 100516.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

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