Jacob Judas Kain Kirkensgaard

Jacob Judas Kain Kirkensgaard

Associate Professor


  1. 2021
  2. Published

    Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems

    Zhong, Y., Tian, Yu, Liu, X., Ding, Li, Kirkensgaard, Jacob Judas Kain, Hebelstrup, K., Putaux, J. & Blennow, Andreas, 2021, In: Food Hydrocolloids. 119, 10 p., 106856.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch

    Zhong, Y., Herburger, K., Kirkensgaard, Jacob Judas Kain, Khakimov, Bekzod, Hansen, A. R. & Blennow, Andreas, 2021, In: Food Hydrocolloids. 120, 11 p., 106904.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder

    da Silva, D. F., Wang, H., Czaja, T. P., van der Berg, Franciscus Winfried J, Kirkensgaard, Jacob Judas Kain, Ipsen, Richard & Hougaard, Anni Bygvrå, 2021, In: Powder Technology. 378, Part A, p. 227-236 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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