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Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods by Lucas Sales Queiroz, Naaman Francisco Nogueira Silva, Flemming Jessen, Mohammad Amin Mohammadifar, Rodrigo Stephani, Antonio Fernandes de Carvalho, Ítalo Tuler Perrone, Federico Casanova
Published 2023-04-01
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Gelatin from Saithe (<i>Pollachius virens)</i> Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions by Betül Yesiltas, Chloé Robert, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Jens J. Sloth, Greta Jakobsen, Federico Casanova
Published 2022-11-01
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Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate by Lucas Sales Queiroz, Federico Casanova, Aberham Hailu Feyissa, Flemming Jessen, Fatemeh Ajalloueian, Italo Tuler Perrone, Antonio Fernandes de Carvalho, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Betül Yesiltas
Published 2021-12-01
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Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment by Davide Odelli, Krystalia Sarigiannidou, Alberto Soliani, Rodolphe Marie, Mohammad Amin Mohammadifar, Flemming Jessen, Giorgia Spigno, Mar Vall-llosera, Antonio Fernandes de Carvalho, Michela Verni, Federico Casanova
Published 2022-02-01
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Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe <i>(Pollachius virens)</i> Skin by Pauline Henriet, Flemming Jessen, Mar Vall-llosera, Rodolphe Marie, Mastaneh Jahromi, Mohammad Amin Mohammadifar, Hanne Lilian Stampe-Villadsen, Heidi Olander Petersen, Jens J. Sloth, Karin Loft Eybye, Greta Jakobsen, Federico Casanova
Published 2020-11-01
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