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L

Line Bach Christensen

University of Copenhagen

H指数:9

被引数:555

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Composite starch/fermented protein emulsion gels for plant-based cheese applications

复合淀粉/发酵蛋白乳液凝胶在植物基干酪中的应用

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-11-010

OAAI

Microstructural studies of imitation cheese with a shift in continuous phase

FOOD RESEARCH INTERNATIONAL

IF8

2024-05-010

OAAI

Imitation cheese - New insights to relations between microstructure and functionality

FOOD STRUCTURE-NETHERLANDS

IF5.9

2021-07-0111

OAAI

Quality changes in high pressure processed cod, salmon and mackerel during storage

IF6.3

2017-02-0147

PREAI

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

IF6.1

2013-04-01109

PRE

Sensory characteristics of meat cooked for prolonged times at low temperature

IF6.1

2012-02-0180

PRE

Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

低温长时间处理猪背最长肌对蛋白质变性和水蛋白相互作用的影响

IF6.1

2011-08-0164

PRE

Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

IF6.1

2011-06-01128

PRE

Textural and biochemical changes during ripening of old-fashioned salted herrings

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2010-10-2717

PRE