Jeanette Otte
Associate Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-9444-9102
1 - 1 out of 1Page size: 10
- 2021
- Published
Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes
Yang, S., Suwal, S., Andersen, U., Otte, Jeanette & Ahrné, Lilia, 2021, In: Innovative Food Science and Emerging Technologies. 67, 11 p., 102548.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
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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