Jens Risbo

Research output

Research output per year 1999 2005 2007 2010 2017 2020

• 72 Journal article
• 7 Poster
• 3 Article in proceedings
• 2 Conference abstract for conference
• 5 More
  • 2 Review
  • 1 Book
  • 1 Book chapter
  • 1 Patent

Research output per year

Research output per year

Search results

• 2020

  Expedited investigation of powder caking aided by rapid 3D prototyping of testing devices

  Hirschberg, C., Boetker, J., Risbo, J., Sun, C. C. & Rantanen, J., Jan 2020, In: Journal of Pharmaceutical Sciences. 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Holder 100%
  • Lactose 88%
  • Powders 82%
  • Anticaking Agent 80%
  • Talc 52%
• 2019

  Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes

  Snitkjær, P. & Risbo, J., 2019, In: International Journal of Gastronomy and Food Science. 16, p. 1-4 100136.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Alcoholic Beverages 100%
  • alcoholic beverages 99%
  • Cooking 93%
  • Ethanol 90%
  • alcoholism 76%

• Effects of Water on Powder Flowability of Diverse Powders Assessed by Complimentary Techniques

  Hirschberg, C., Sun, C. C., Risbo, J. & Rantanen, J., Aug 2019, In: Journal of Pharmaceutical Sciences. 108, 8, p. 2613-2620

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Powders 100%
  • Humidity 88%
  • Excipient 71%
  • Water 66%
  • Shear 60%
  5 Citations (Scopus)

• Hybrid coating of alginate microbeads based on protein-biopolymer multilayers for encapsulation of probiotics

  Yücel Falco, C., Amadei, F., Dhayal, S. K., Cárdenas, M., Tanaka, M. & Risbo, J., 1 May 2019, In: Biotechnology Progress. 35, 3, e2806.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Biopolymers 100%
  • Alginates 86%
  • Probiotics 79%
  • Microspheres 76%
  • Lactobacillus rhamnosus 42%
  7 Citations (Scopus)

• Improving Powder Characteristics by Surface Modification Using Atomic Layer Deposition

  Hirschberg, C., Jensen, N. S., Boetker, J., Madsen, A. Ø., Kääriäinen, T. O., Kääriäinen, M-L., Hoppu, P., George, S. M., Murtomaa, M., Sun, C. C., Risbo, J. & Rantanen, J., 15 Nov 2019, In: Organic Process Research & Development. 23, 11, p. 2362-2368

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Atomic Layer Epitaxy 100%
  • atomic layer epitaxy 90%
  • Surface Modification 74%
  • particulates 65%
  • manufacturing 36%
  3 Citations (Scopus)

• 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, J., 2019, In: Food Hydrocolloids. 89, p. 700-706 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • oleogels 100%
  • 13C MAS NMR 82%
  • ethyl cellulose 82%
  • Carbon-13 Magnetic Resonance Spectroscopy 80%
  • Emulsification 79%
  5 Citations (Scopus)

• Surface engineered bacteria as Pickering stabilizers for foams and emulsions

  Jiang, X., Yücel Falco, C., Dalby, K. N., Siegumfeldt, H., Arneborg, N. & Risbo, J., 2019, In: Food Hydrocolloids. 89, p. 224-233 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • succinic anhydride 100%
  • Succinic Anhydride 69%
  • anhydrides 67%
  • Bacteria 61%
  • Emulsions 59%
  12 Citations (Scopus)
• 2018

  The possible causal relationship between fragmentation of genomic DNA and formation of viable, but non-culturable probiotic bacteria upon storage in dry state

  Hansen, M-L. R. W., Ramsussen, M. A., Skov, T., Clausen, A. & Risbo, J., 1 Jan 2018, In: Biotechnology Progress. 34, 1, p. 231-242 12 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • DNA Fragmentation 100%
  • Probiotics 99%
  • Bacteria 63%
  • Stem Cells 57%
  • DNA 52%

• 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, J., Oct 2018, In: Journal of Food Science. 83, 10, p. 2520-2526

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Ice Cream 100%
  • Sunflower Oil 95%
  • ethyl cellulose 89%
  • ice cream 80%
  • sunflower oil 69%
  6 Citations (Scopus)
• 2017

  Chitosan-dextran sulfate hydrogels as a potential carrier for probiotics

  Yucel Falco, C., Falkman, P., Risbo, J., Cárdenas, M. & Medronho, B., 2017, In: Carbohydrate Polymers. 172, p. 175-183 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Probiotics 100%
  • Dextran 88%
  • Chitosan 75%
  • Hydrogels 69%
  • Sulfates 60%
  25 Citations (Scopus)

• Design of a potentially prebiotic and responsive encapsulation material for probiotic bacteria based on chitosan and sulfated β-glucan

  Yücel, C., Sotres, J., Rascón, A., Risbo, J. & Cárdenas, M., 1 Feb 2017, In: Journal of Colloid and Interface Science. 487, p. 97-106 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Probiotics 100%
  • Chitosan 75%
  • Encapsulation 61%
  • Bacteria 60%
  • Coatings 40%
  19 Citations (Scopus)

• Edible foam based on Pickering effect of probiotic bacteria and milk proteins

  Yücel, C., Geng, X., Cárdenas, M. & Risbo, J., 2017, In: Food Hydrocolloids. 70, p. 211-218 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Milk Proteins 100%
  • Probiotics 92%
  • Bacteria 56%
  • milk proteins 50%
  • foams 48%
  11 Citations (Scopus)

• Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: theory and experimental studies

  Snitkjær, P., Ryapushkina, J., Skovenborg, E., Astrup, A., Bech, L. M., Jensen, M. G. & Risbo, J., 1 Sept 2017, In: Food Chemistry. 230, p. 234-240 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  2 Citations (Scopus)

• From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

  Rognså, G. H., Rathe, M., Petersen, M. A., Misje, K-E., Brüggemann, D. A., Hersleth, M., Sivertsvik, M. & Risbo, J., Oct 2017, In: International Journal of Gastronomy and Food Science. 9, p. 75-87 13 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • sauces 100%
  • wine 95%
  • Wine 95%
  • wines 72%
  • sensory properties 69%
  1 Citation (Scopus)

• From wine to wine reduction: Sensory and chemical aspects

  Rognså, G. H., Rathe, M., Petersen, M. A., Misje, K-E., Hersleth, M., Sivertsvik, M. & Risbo, J., Oct 2017, In: International Journal of Gastronomy and Food Science. 9, p. 62-74 13 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • wine 100%
  • Wine 99%
  • wines 76%
  • flavor 20%
  • Odorants 17%
  6 Citations (Scopus)

• How does particle size influence caking in lactose powder?

  Carpin, M. A., Bertelsen, H., Dalberg, A., Bech, J. K., Risbo, J., Schuck, P. & Jeantet, R., 1 Sept 2017, In: Journal of Food Engineering. 209, p. 61-67 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Lactose 100%
  • particle size distribution 95%
  • Particle Size 88%
  • Powders 85%
  • lactose 78%
  19 Citations (Scopus)

• Impurities enhance caking in lactose powder

  Carpin, M., Bertelsen, H., Dalberg, A., Roiland, C., Risbo, J., Schuck, P. & Jeantet, R., 1 Apr 2017, In: Journal of Food Engineering. 198, p. 91-97 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  12 Citations (Scopus)
• 2016

  Caking of lactose: a critical review

  Carpin, M. A., Bertelsen, H., Bech, J. K., Jeantet, R., Risbo, J. & Schuck, P., 1 Jul 2016, In: Trends in Food Science & Technology. 53, p. 1-12 12 p.

  Research output: Contribution to journal › Review › peer-review

  • Lactose 100%
  • Powders 85%
  • lactose 78%
  • powders 66%
  • Food 19%
  41 Citations (Scopus)

• Cooking with beer: how much alcohol is left?

  Ryapushkina, J., Skovenborg, E., Astrup, A., Risbo, J., Bech, L. M., Jensen, M. G. & Snitkjær, P., 1 Oct 2016, In: International Journal of Gastronomy and Food Science. 5-6, p. 17-26 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Cooking 100%
  • Ethanol 96%
  • Alcohol 90%
  • beers 89%
  • cooking 74%
  3 Citations (Scopus)

  220 Downloads (Pure)

• 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, J., Mortensen, K. & Feidenhans'l, R. K., 1 Jan 2016, In: Food Structure. 7, p. 21-28 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • computed tomography 100%
  • fat globules 98%
  • X Ray Computed Tomography 92%
  • Oils and fats 90%
  • Emulsions 84%
  7 Citations (Scopus)

• Struktur i fødevarer kan styres med ingredienser

  Munk, M. B. & Risbo, J., 2016, In: Dansk Kemi. 97, 11, p. 13-15 3 p.

  Research output: Contribution to journal › Journal article › Communication
• 2015

  Capsule, preferably nanocapsule, microcapsule or macrocapsule, for protecting target compound against gases, radicals, chemical compounds and physical evaporation, comprises shell comprising semicrystalline cellulose nanofibers, and core

  Landfester, K., Balouchev, S., Risbo, J. & Hanner, A. J., 30 Apr 2015, IPC No. B01J-013/12, Patent No. WO2015059179-A1, 30 Apr 2015, Priority date 30 Apr 2015

  Research output: Patent

• Implications of modifying membrane fatty acid composition on membrane oxidation, integrity, and storage viability of freeze-dried probiotic, Lactobacillus acidophilus La-5

  Hansen, M-L. R. W., Petersen, M. A., Risbo, J., Hümmer, M. & Clausen, A., 1 May 2015, In: Biotechnology Progress. 31, 3, p. 799-807 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Lactobacillus acidophilus 100%
  • Probiotics 75%
  • alpha-Linolenic Acid 63%
  • Fatty Acids 60%
  • Polysorbates 58%
  10 Citations (Scopus)

• Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

  Mortensen, L. M., Frøst, M. B., Skibsted, L. H. & Risbo, J., 2015, In: Flavour (London). 4, 10 p., 2.

  Research output: Contribution to journal › Journal article › Research › peer-review

  777 Downloads (Pure)

• Modulation of the Lactobacillus acidophilus La-5 lipidome by different growth conditions

  Hansen, M-L. R. W., Clausen, A., Ejsing, C. S. & Risbo, J., Oct 2015, In: Microbiology. 161, 10, p. 1990-1998 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • monolysocardiolipin 100%
  • Lactobacillus acidophilus 71%
  • Lipidomics 69%
  • Cardiolipins 62%
  • Unsaturated Fatty Acids 40%
  4 Citations (Scopus)

• 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, K., Feidenhans'l, R. K. & Risbo, J., 14 Jun 2015.

  Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
• 2014

  Cellulose nanofiber/nanocrystal reinforced capsules: a fast and facile approach toward assembly of liquid-core capsules with high mechanical stability

  Svagan, A. J., Musyanovych, A., Kappl, M., Bernhard, M., Glasser, G., Wohnhaas, C., Berglund, L. A., Risbo, J. & Landfester, K., 12 May 2014, In: Biomacromolecules. 15, 5, p. 1852-1859 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Nanocellulose 100%
  • Nanocrystals 95%
  • Mechanical stability 84%
  • Nanofiber 55%
  • Nanocrystal 52%
  51 Citations (Scopus)
• 2013

  Culinary science in Denmark: molecular gastronomy and beyond

  Risbo, J., Mouritsen, O. G., Frøst, M. B., Evans, J. D. & Reade, B., Jun 2013, In: Journal of Culinary Science & Technology (Print Edition). 11, 2, p. 111-130 20 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • culinary science 100%
  • gastronomy 76%
  • Denmark 51%
  • chefs 38%
  • Food 22%
  6 Citations (Scopus)

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

  Christensen, L. B., Ertbjerg, P., Løje, H., Risbo, J., van der Berg, F. W. J. & Christensen, M., Apr 2013, In: Meat Science. 93, 4, p. 787-795 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • meat tenderness 100%
  • Meat 80%
  • connective tissues 73%
  • Hamstring Muscles 73%
  • Connective Tissue 69%
  51 Citations (Scopus)

• 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, J., Ipsen, R. & Andersen, M. L., Dec 2013, In: Food Research International. 54, 2, p. 1738-1745 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • palm kernel oil 100%
  • Monoglycerides 78%
  • monoacylglycerols 63%
  • Crystallization 61%
  • Emulsions 54%
  32 Citations (Scopus)
• 2012

  Degradation of _L-polylactide during melt processing with layered double hydroxides

  Gerds, N. C., Katiyar, V., Bender Koch, C., Hansen, H. C. B., Plackett, D., Larsen, E. H. & Risbo, J., Oct 2012, In: Polymer Degradation and Stability. 97, 10, p. 2002-2009 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • hydroxides 100%
  • degradation 65%
  • Degradation 61%
  • Additive 59%
  • Exfoliation 45%
  13 Citations (Scopus)

• Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

  Mortensen, L. M., Frøst, M. B., Skibsted, L. H. & Risbo, J., Jan 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

  • sous vide 100%
  • Cooking 79%
  • Red Meat 77%
  • cooking 59%
  • sensory properties 57%
  23 Citations (Scopus)

• Influence of osmoprotectants on survival of Salmonella Typhimurium strains during desiccation

  Christensen, N., van der Berg, F. W. J., Risbo, J. & Knøchel, S., 2012. 1 p.

  Research output: Contribution to conference › Poster › Research

  1396 Downloads (Pure)

• Synthesis and characterization of laurate-intercalated Mg-Al layered double hydroxide prepared by coprecipitation

  Gerds, N. C., Katiyar, V., Bender Koch, C., Risbo, J., Plackett, D. & Hansen, H. C. B., Sept 2012, In: Applied Clay Science. 65-66, p. 143-151 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • hydroxide 100%
  • Coprecipitation 93%
  • Anion 47%
  • Dodecanoate 41%
  • anion 37%
  18 Citations (Scopus)

• The influence of osmoprotectants on survival of selected Salmonella Typhimurium strains during desiccation

  Christensen, N., van der Berg, F. W. J., Risbo, J. & Knøchel, S., 3 Sept 2012. 1 p.

  Research output: Contribution to conference › Conference abstract for conference › Research

  691 Downloads (Pure)

• Transparent films based on PLA and montmorillonite with tunable oxygen barrier properties

  Hanner, A. J., Åkesson, A. K. L., Cardenas Gomez, M., Bulut, S., Knudsen, J. C., Risbo, J. & Plackett, D., 13 Feb 2012, In: Biomacromolecules. 13, 2, p. 397-405 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Clay minerals 100%
  • Montmorillonite 70%
  • Oxygen 59%
  • Hydraulic conductivity 49%
  • Clay 36%
  170 Citations (Scopus)
• 2011

  Beef stock reduction with red wine - effects of preparation method and wine characteristics

  Snitkjær, P., Risbo, J., Skibsted, L. H., Ebeler, S., Heymann, H., Harmon, K. & Frøst, M. B., 1 May 2011, In: Food Chemistry. 126, 1, p. 183-196 14 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Wine 100%
  • Adstringent 99%
  • Tannin 98%
  • Red Meat 98%
  • red wines 93%
  7 Citations (Scopus)

• Melt processing of poly(L-lactic acid) in the presence of organomodified anionic or cationic clays

  Katiyar, V., Gerds, N. C., Bender Koch, C., Risbo, J., Hansen, H. C. B. & Plackett, D., 5 Oct 2011, In: Journal of Applied Polymer Science. 122, 1, p. 112-125 14 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Lactic acid 100%
  • Molecular weight 82%
  • Clay 71%
  • Nanocomposite films 47%
  • Clay minerals 39%
  67 Citations (Scopus)
• 2010

  Chemical deterioration and physical instability of food and beverages

  Skibsted, L. H. (ed.), Risbo, J. (ed.) & Andersen, M. L. (ed.), Apr 2010, CRC Press. 789 p.

  Research output: Book/Report › Book › Research › peer-review

  • beverages 100%
  • deterioration 79%
  • rancidity 43%
  • baked goods 41%
  • chemical reactions 37%
  17 Citations (Scopus)

• Flavour development during beef stock reduction

  Snitkjær, P., Frøst, M. B., Skibsted, L. H. & Risbo, J., 1 Oct 2010, In: Food Chemistry. 122, 3, p. 645-655 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Red Meat 100%
  • beef 74%
  • flavor 69%
  • odor compounds 60%
  • sensory properties 49%
  8 Citations (Scopus)

• Molecular gastronomy: a new emerging scientific discipline

  Barham, P., Skibsted, L. H., Bredie, W. L. P., Frøst, M. B., Møller, P., Risbo, J., Snitkjær, P. & Mortensen, L. M., 14 Apr 2010, In: Chemical Reviews. 110, 4, p. 2313-2365 53 p.

  Research output: Contribution to journal › Review › peer-review

  • Food 100%
  • Environment 19%
  100 Citations (Scopus)

• Poly l-lactide-layered double hydroxide nanocomposites via in situ polymerization of l-lactide

  Katiyar, V., Gerds, N. C., Bender Koch, C., Risbo, J., Hansen, H. C. B. & Plackett, D., Dec 2010, In: Polymer Degradation and Stability. 95, 12, p. 2563-2573 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • hydroxides 100%
  • Polymerization 98%
  • Nanocomposites 94%
  • polymerization 82%
  • Ring opening polymerization 79%
  71 Citations (Scopus)

• Probiotiske bakterier: del 1

  Carlsen, C. U., Risbo, J. & Skibsted, L. H., 2010, In: Maelkeritidende. 1, p. 8-9 2 p.

  Research output: Contribution to journal › Journal article › Communication

• Probiotiske bakterier: del 2

  Carlsen, C. U., Risbo, J. & Skibsted, L. H., 2010, In: Maelkeritidende. 2, p. 28-29 2 p.

  Research output: Contribution to journal › Journal article › Communication

• Second harmonic generation microscopy: a tool for spatially and temporally resolved studies of heat induced structural changes in meat

  Brüggemann, D. A., Brewer, J. R., Risbo, J. & Bagatolli, L., Mar 2010, In: Food Biophysics. 5, 1, p. 1-8 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Second Harmonic Generation Microscopy 100%
  • Harmonic generation 89%
  • Meats 81%
  • Second-Harmonic Generation 67%
  • Meat 65%
  22 Citations (Scopus)
• 2009

  Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content

  Jakobsen, M., Jensen, P. N. & Risbo, J., 2009, In: European Food Research and Technology. 229, 2, p. 287-294 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  21 Citations (Scopus)

• Carbon dioxide equilibrium between product and gas phase of modified atmosphere packaging systems: Exemplified by semihard cheese: exemplified by semihard cheese

  Jakobsen, M. & Risbo, J., 2009, In: Journal of Food Engineering. 92, 3, p. 285-290 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  19 Citations (Scopus)

• Investigation of oxidation in freeze-dried membranes using the flouresent probe C11-BODIPY^581/591

  Carlsen, C. U., Kurtmann, L., Brüggemann, D. A., Hoff, S., Risbo, J. & Skibsted, L. H., 2009, In: Cryobiology. 58, 3, p. 262-267 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  7 Citations (Scopus)

• Storage stability of freeze-dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate

  Kurtmann, L., Carlsen, C. U., Risbo, J. & Skibsted, L. H., 2009, In: Cryobiology. 58, 2, p. 175-180 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  59 Citations (Scopus)

•    Thermal Denaturation of Meat Visualized by Second Harmonic Generation Microscopy

  Brüggemann, D. A., Brewer, J. R., Risbo, J. & Bagatolli, L., 2009, ICoMST 55, Copenhagen, Denmark, 2009.

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research