Jens Risbo
Associate Professor
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Blød pizza og tørre rosiner
Risbo, Jens, 2005, In: Vand - KVL-Temahæfte. p. 16 - 17 2 p.Research output: Contribution to journal › Journal article › Communication
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Polylactat som materiale til fødevareemballering
Risbo, Jens & Jakobsen, M., 2005, In: In-Pak. 8, p. 1-3 3 p.Research output: Contribution to journal › Journal article › Communication
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Mad i nanoteknologisk indpakning
Risbo, Jens & Jakobsen, M., 2004, In: Nyt fra Levnedsmiddelcentret. 4, p. 2 1 p.Research output: Contribution to journal › Journal article › Communication
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Polylactat som materilae til fødevareemballering
Risbo, Jens & Jakobsen, M., 2005, In: Dansk Kemi. 6/7, p. 31-33 3 p.Research output: Contribution to journal › Journal article › Communication
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The dynamics of moisture migration in packaged multi-component food systems I: Shelf life predictions for cereal-raisin system
Risbo, Jens, 2003, In: Journal of Food Engineering. 58, p. 239-246 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The dynamics of moisture migration in packaged multi-component food systems I: Analytical solutions and comparison to experimental moisture transfer rate results
Risbo, Jens, 2003, In: Journal of Food Engineering. 58, p. 247-252 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix
Orlien, Vibeke, Risbo, Jens, Rantanen, H. & Skibsted, Leif Horsfelt, 2006, In: Food Chemistry. 94, 1, p. 37-46 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of temperature and glassy states on the molecular mobility of solutes in frozen tuna muscle as studied by electron spin resonance sectroscopy with spin probe detection
Orlien, Vibeke, Andersen, Mogens Larsen, Jouhtimäki, S., Risbo, Jens & Skibsted, Leif Horsfelt, 2004, In: Journal of Agricultural and Food Chemistry. Vol. 52 (8); (2004), p. 2269-2276 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Fødevarers holdbarhed i glastilstand
Orlien, Vibeke, Andersen, Mogens Larsen, Risbo, Jens & Skibsted, Leif Horsfelt, 2005, In: Dansk Kemi. 86, 4, p. 30-33 4 p.Research output: Contribution to journal › Journal article › Communication
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The question of high- or low-temperature glass transition in frozen fishConstruction of the supplemented state diagram for tuna muscle by differential scanning calorimetry
Orlien, Vibeke, Risbo, Jens, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2003, In: Journal of Agricultural and Food Chemistry. 51, p. 211-217 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions
Nielsen, M. S., Munk, M. B., Diaz, A., Pedersen, E. B. L., Holler, M., Bruns, S., Risbo, Jens, Mortensen, Kell & Feidenhans'l, Robert Krarup, 2016, In: Food Structure. 7, p. 21-28 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The 3D nanostructure of a dairy-like emulsion: Towards engineering of emulsions on the nano-scale: 12th International Congress on Engineering and Food (ICEF12), Québec, Canada, June 14-18, 2015
Nielsen, M. S., Munk, M. B., Diaz, A., Mortensen, Kell, Feidenhans'l, Robert Krarup & Risbo, Jens, 14 Jun 2015.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
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Lag-burst kinetics in phospholipase A2 hydrolysis of DPPC bilayers visualized by atomic force microscopy
Nielsen, L. K., Risbo, Jens, Callisen, T. H. & Bjørnholm, T., 1999, In: BBA General Subjects. 1420, p. 266-271 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Fat characterisation in Danish style liver pâté: an low-field NMR study
Nielsen, G., Kristensen, L., Karlsson, A. H., Risbo, Jens & Skibsted, Leif Horsfelt, 2005, Proceedings of the 51. International Congress of Meat Science and Technology: [Kun udgivet på CD-ROM]. American Meat Science Association, p. 1-6 6 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
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The influence of pretreatment on pork fat crystallization
Nielsen, G., Brüggemann, D. A., Kristensen, L., Risbo, Jens & Skibsted, Leif Horsfelt, 2005, In: European Journal of Lipid Science and Technology. 107, 9, p. 607-615 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Fat characterisation in Danish style liver paté: a low-field NMR study
Nielsen, G., Micklander, E. M., Karlsson, A. H., Kristensen, L., Risbo, Jens & Skibsted, Leif Horsfelt, 2005. 1 p.Research output: Contribution to conference › Poster › Research
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The crystallization behaviour of raw pure lard contra emulsified lard: studied by LF-NMR
Nielsen, G., Micklander, E. M., Karlsson, A. H., Kristensen, L., Risbo, Jens & Skibsted, Leif Horsfelt, 2005. 1 p.Research output: Contribution to conference › Poster › Research
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Struktur i fødevarer kan styres med ingredienser
Munk, M. B. & Risbo, Jens, 2016, In: Dansk Kemi. 97, 11, p. 13-15 3 p.Research output: Contribution to journal › Journal article › Communication
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Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil
Munk, M. B., Marangoni, A. G., Ludvigsen, H. K., Norn, V., Knudsen, J. C., Risbo, Jens, Ipsen, Richard & Andersen, Mogens Larsen, 2013, In: Food Research International. 54, 2, p. 1738-1745 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Oleogelating properties of ethylcellulose in oil-in-water emulsions: the impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies
Munk, M. B., Utoft, A., Larsen, F. H., Needham, D. & Risbo, Jens, 2019, In: Food Hydrocolloids. 89, p. 700-706 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil
Munk, M. B., Munk, D. M. E., Gustavsson, F. & Risbo, Jens, 2018, In: Journal of Food Science. 83, 10, p. 2520-2526Research output: Contribution to journal › Journal article › Research › peer-review
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Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
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Det videnskabelige studie af velsmag
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 24-26 3 p.Research output: Contribution to journal › Journal article › Communication
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Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef
Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2012, In: Journal of Culinary Science & Technology (Print Edition). 10, 1, p. 75-90 16 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Det videnskabelige studie af velsmag
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In: Dansk Kemi. 88, 11, p. 28+30 2 p.Research output: Contribution to journal › Journal article › Communication
ID: 4233848
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Influence of osmoprotectants on survival of Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Poster › Research
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1044
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Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Research output: Contribution to journal › Journal article › Research › peer-review
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679
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The influence of osmoprotectants on survival of selected Salmonella Typhimurium strains during desiccation
Research output: Contribution to conference › Conference abstract for conference › Research
Published