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Jens Risbo
PhD
1999
2020
Publikationer pr. år
Vis
Fingeraftryk
Netværk
Publikation
(89)
Aktiviteter
(2)
Presse/medier
(13)
Lignende profiler
(6)
Overvåget arbejde
(5)
Fingeraftryk
Dyk ned i forskningsemnerne, hvor Jens Risbo er aktive. Disse emneetiketter kommer fra dennes persons arbejder. Sammen danner de et unikt fingerprint.
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Keyphrases
Beef
80%
Lactobacillus Acidophilus
71%
Probiotic Bacteria
66%
Chitosan
66%
Ethanol
66%
Alcohol
66%
Wine
66%
Molecular Gastronomy
66%
Stock Reduction
66%
Lactose
66%
Flowability
55%
Particle Size Distribution
50%
Chefs
42%
Crystalline Lactose
38%
Alcoholic Beverages
38%
Sauce
35%
Juiciness
33%
Fast Approach
33%
Industrial Setting
33%
Octenyl Succinic Anhydride
33%
Pickering Stabilizer
33%
Oil-in-water Emulsion
33%
α-linolenic Acid
33%
Membrane Integrity
33%
Micropipette Manipulation
33%
Emulsification Method
33%
Oleogel
33%
Powder Characteristics
33%
Preparation Method
33%
High Mechanical Stability
33%
Poly(L-lactic acid)
33%
PLA Degradation
33%
Anionic Clay
33%
Liquid-filled Capsule
33%
Protein Biopolymer
33%
Nanocrystals
33%
Alginate Microbeads
33%
Probiotic Encapsulation
33%
Ptychographic X-ray Computed Tomography
33%
Reinforced
33%
Colloidal Network
33%
Genomic DNA (gDNA)
33%
Wine Oxidation
33%
Dextran Sulfate Sodium
33%
Sensory Attributes
33%
Size Influence
33%
Cationic Clays
33%
Melt Processing
33%
Probiotic Lactobacilli
33%
Crystallization
33%
Food Science
Probiotic Bacteria
100%
Lactose
100%
Probiotics
94%
Lactobacillus acidophilus
83%
Quartz Crystal Microbalance
83%
Probiotic Lactobacilli
77%
Gastronomy
66%
Lipid Composition
66%
Foam Stability
50%
Alcoholic Beverage
44%
Mouthfeel
38%
Food Ingredient
33%
Flavor Development
33%
Quality Deterioration
33%
Prebiotics
33%
Food Emulsion
33%
Sous Vide Cooking
33%
Nonvolatile Composition
33%
Linolenic Acid
33%
Transmission Electron Microscopy
33%
Lactobacillus Rhamnosus GG
33%
Volatile Profile
33%
Culinary Science
33%
Scanning Electron Microscopy
33%
Rye Bread
33%
Magnesium
33%
Lactic Acid
33%
Volatile Composition
33%
Milk Protein
33%
Emulsification
33%
Oxygen Barrier Property
33%
High Oleic Sunflower Oil
33%
Unsaturated Fatty Acid
30%
Gas Chromatography
27%
Sensory Properties
27%
Emulsifier
26%
Linoleic Acid
25%
Lactic Acid Bacteria
25%
Food Powders
22%
Probiotic Strains
22%
Astringency
22%
White Wine
22%
Food Industry
22%
Homogenization Pressure
17%
Atomic Force Microscopy
16%
Functional Food
16%
Descriptive Sensory
16%
Aroma Compound
16%
Sensory Analysis
16%
Volatile Agent
16%
