Ingredient and Dairy Technology

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  1. 2022
  2. Udgivet

    Transport and Interactions of Co-incubated Bi-functional Flavonoids through Inhibiting the Function of P-Glycoprotein (P-gp) Using KB/Multidrug-Resistant (MDR) Cells and Rat Everted Gut Sacs

    Fang, Y., Cao, W., Xia, M., Pan, S. & Xu, X., 2022, I: Journal of Agricultural and Food Chemistry. 70, 6, s. 1923-1933

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  3. Udgivet

    High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd

    Feng, R., van der Berg, Franciscus Winfried J, Lillevang, S. K. & Ahrné, Lilia, 2022, I: Food Research International. 157, 12 s., 111192.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  4. 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

  5. Udgivet

    Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species

    Healy, L. E., Zhu, X., Pojic, M., Poojary, Mahesha Manjunatha, Curtin, J., Tiwari, U., Sullivan, C. & Tiwari, B. K., 2022, I: International Journal of Food Properties. 25, 1, s. 2073-2088 16 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  6. Udgivet

    The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?

    Henn, Katharina, Zhang, X., Thomsen, Marianne, Rinnan, Åsmund & Bredie, Wender, 2022, I: Future Foods. 6, 9 s., 100202.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  7. Udgivet

    Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile

    Hoehnel, A., Bez, J., Petersen, Iben Lykke, Amarowicz, R., Juśkiewicz, J., Zannini, E. & Arendt, E. K., 2022, I: Journal of the Science of Food and Agriculture. 102, 12, s. 5000–5010

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  8. Udgivet

    Effect of dry hopping on the oxidative stability of beer

    Hrabia, O., Ditrych, Maciej, Ciosek, A., Fulara, K., Andersen, Mogens Larsen & Poreda, A., 2022, I: Food Chemistry. 394, 8 s., 133480.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  9. Udgivet

    Multi-species colloidosomes by surface-modified lactic acid bacteria with enhanced aggregation properties

    Jiang, X., Martens, Helle Jakobe, Shekarforoush, E., Muhammed, Musemma Kedir, Whitehead, K. A., Arneborg, Nils & Risbo, Jens, 2022, I: Journal of Colloid and Interface Science. 622, s. 503-514

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  10. 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

  11. Udgivet

    Wheat Gluten Peptides Enhance Ethanol Stress Tolerance by Regulating the Membrane Lipid Composition in Yeast

    Jin, X., Yang, H., Coldea, T. E., Andersen, Mogens Larsen & Zhao, H., 2022, I: Journal of Agricultural and Food Chemistry. 70, 16, s. 5057-5065

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  12. Udgivet

    Consumer Behaviour and Food Waste: Understanding and Mitigating Waste with a Technology Probe

    Jones-Garcia, E., Bakalis, Serafim & Flintham, M., 2022, I: Foods. 11, 14, 31 s., 2048.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  13. Udgivet

    Zein-stabilized emulsions by ethanol addition; stability and microstructure

    Keshanidokht, Shaghayegh, Via, M. A., Falco, C. Y., Clausen, M. P. & Risbo, Jens, 2022, I: Food Hydrocolloids. 133, 10 s., 107973.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  14. Udgivet

    Chromatographic Techniques to Separate and Identify Bioactive Compounds in Microalgae

    Kiani, H., Aznar, R., Poojary, Mahesha Manjunatha, Tiwari, B. K. & Halim, R., 2022, I: Frontiers in Energy Research. 10, 24 s., 904014.

    Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

  15. Udgivet

    Lipid composition of the Amazonian "Mountain Sacha Inchis" including Plukenetia carolis-vegae Bussmann, Paniagua & C.Téllez

    Kodahl, N., Frandsen, H. B., Lütken, Henrik Vlk, Petersen, Iben Lykke, Paredes Andrade, N. J., García-Davila, C. & Sørensen, Marten, 2022, I: Scientific Reports. 12, 1, 8 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  16. Udgivet

    LEO and LiMO Fuels: Structural and Rheological Characterization of Solvolytically Fractionated Lignin Dispersed in Alcohols

    Kumar, S., Risbo, Jens, Kirkensgaard, Jacob Judas Kain & Cabrera Orozco, Y., 2022, I: ACS Sustainable Chemistry & Engineering. 10, 39, s. 13156−13164 9 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  17. Udgivet

    Texture and microstructure of heat and acid induced gels from buffalo and cow milk

    Laursen, Anne Katrine, Rovers, T. A. M., Ipsen, Richard & Ahrné, Lilia, 2022, I: International Dairy Journal. 129, 10 s., 105299.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  18. Udgivet

    Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions

    Li, C., Paulsen, P. A., Akıllıoğlu, G., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, I: Food Chemistry: Molecular Sciences. 5, 9 s., 100120.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  19. Udgivet

    Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach

    Li, C., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, I: Journal of Agricultural and Food Chemistry. 70, 14, s. 4391-4406

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  20. 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

  21. 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

  22. Udgivet

    Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry

    Li, C., Engholm-Keller, Kasper & Lund, Marianne N., 2022, I: Journal of Agricultural and Food Chemistry. 70, 3, s. 847-856

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  23. Udgivet

    Current progress in kokumi-active peptides, evaluation and preparation methods: a review

    Li, Qian, Zhang, L. & Lametsch, Rene, 2022, I: Critical Reviews in Food Science and Nutrition. 62, 5, s. 1230-1241

    Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

  24. Udgivet

    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, L., Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, I: Food and Bioprocess Technology. 15, 15 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  25. Udgivet

    Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-Glutamyltransferase

    Li, Qian, Zhang, L. & Lametsch, Rene, 2022, I: Journal of Agricultural and Food Chemistry. 70, 50, s. 15894–15902 9 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  26. Udgivet

    Influence of growth medium and yeast species on the formation of γ-glutamyl peptides

    Li, Qian, Zhang, L., Arneborg, Nils & Lametsch, Rene, 2022, I: LWT. 165, 8 s., 113716.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

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