Jeanette Otte
Associate Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-9444-9102
1 - 3 out of 3Page size: 10
- 1996
- Published
Aggregate formation during hydrolysis of beta-lactoglobulin with a glu and asp specific protease from Bacillus licheniformis
Otte, Jeanette, Lomholt, S. B., Ipsen, Richard, Stapelfeldt, H., Bukrinsky, J. T. & Qvist, K. B., 1996, In: Journal of Agricultural and Food Chemistry. 45, 12, p. 4889-4896 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of limited proteolysis on the microstructure of heat-induced whey protein gels at varying pH
Otte, Jeanette, Ju, Z. Y., Skriver, A. & Qvist, K. B., 1996, In: Journal of Dairy Science. 79, p. 782-790 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Protease-induced aggregation and gelation of whey proteins
Otte, Jeanette, Ju, Z. Y., Færgemand, M., Lomholt, S. B. & Qvist, K. B., 1996, In: Journal of Food Science. 61, 5, p. 911-923 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4226816
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › Research › peer-review
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119
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Antioxidant capacity of hydrolyzed porcine tissues
Research output: Contribution to journal › Journal article › Research › peer-review
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58
downloads
Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides
Research output: Contribution to journal › Journal article › Research › peer-review
Published