327 results on '"Hammershøj, Marianne"'
Search Results
2. Ulva species: A critical review on the green seaweed as a source of food protein
Catalog
Books, media, physical & digital resources
3. Heat-induced lupin-whey protein emulsion-filled gels: Microstructural and rheological insights
4. Microstructural studies of imitation cheese with a shift in continuous phase
5. Role of the pea protein aggregation state on their interfacial properties
6. Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels
7. Detecting interactions between starch and casein in imitation cheese by FTIR and Raman spectroscopy
8. The growth potential and thermal resistance of bacterial spores under conditions relevant for ambient acid dairy-based products
9. Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence
10. Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions
11. Matrix structure of dairy products results in different postprandial lipid responses: a randomized crossover trial
12. Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes
13. Imitation cheese – New insights to relations between microstructure and functionality
14. Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis
15. Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties
16. Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability
17. Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength
18. Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior
19. Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes
20. Role of the pea protein aggregation state on their interfacial properties
21. Fishmeal with different levels of biogenic amines in aquafeed: Comparison of feed protein quality, fish growth performance, and metabolism
22. Foam and emulsion properties of potato protein isolate and purified fractions
23. Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening
24. Review: The effect of grass and herbs in organic egg production on egg fatty acid composition, egg yolk colour and sensory properties
25. Using proteomics to characterise storage-induced aggregates in acidic whey protein isolate drinks
26. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures
27. Control of heat treatment and storage temperature prevents the formation of visible aggregates in acidic whey dispersions over a 6-month storage period
28. Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions
29. Texture and microstructure of cocoa butter replacers: Influence of composition and cooling rate
30. Gelling properties of pea protein isolate in combination with protein from wild harvested Ulva sp
31. Analyse af 'grønne' proteiner til fødevarer
32. Peptidomics in extended shelf life dairy products, for assessment of proteolysis and product quality
33. A study of semihard plant-based imitation cheese
34. Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion
35. The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method
36. Effect of Membrane Material on the Separation of Proteins and Polyphenol Oxidase in Ultrafiltration of Potato Fruit Juice
37. Protein denaturation and functional properties of Lenient Steam Injection heat treated whey protein concentrate
38. Æg og ægprodukter
39. Dairy processing and cold storage affect the milk coagulation properties in relation to cheese production
40. Correction: Hammershøj et al. Dual-Purpose Poultry in Organic Egg Production and Effects on Egg Quality Parameters. Foods 2021, 10, 897
41. Mechanisms behind binding between pea and whey protein isolate
42. Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food?
43. Effect of Dairy Matrix on the Postprandial Blood Metabolome
44. Forbedret funktionalitet af mejeriprodukter ved anvendelse af nye procesteknologier gennem forståelse af molekylære ændringer ved hydrodynamisk og akustisk kavitation
45. Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method
46. Enzymatic hydrolysis of ovomucin and effect on foaming properties
47. Forunderlige fødevarematriceeffekter
48. Potentiale for kavitationsteknologier i mejeriindustrien:Forskningsprojekt viser forbedret funktionalitet af mejeriprodukter ved anvendelse af nye procesteknologier - og har givet forståelse af molekylære ændringer ved hydrodynamisk og akustisk kavitation
49. Progression of Postprandial Blood Plasma Phospholipids Following Acute Intake of Different Dairy Matrices: A Randomized Crossover Trial
50. Protein–protein interactions of a whey–pea protein co‐precipitate
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.