Jeanette Otte
Associate Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
- 1998
- Published
Large-scale preparation of beta-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography
Rotvig Kristiansen, K., Otte, Jeanette, Ipsen, Richard & Qvist, K. B., 1998, In: International Dairy Journal. 8, p. 113-118 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects
Otte, Jeanette, Ipsen, Richard, Pedersen, P. S., Wium, H. & Qvist, K. B., 1998, Polish journal of food and nutrition sciences. 2 ed. p. 227-231 5 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- 1997
- Published
Analysis of bovine caseins and primary hydrolysis products in cheese by capillary zone electrophoresis
Otte, Jeanette, Zakora, M., Rotvig Kristiansen, K. & Qvist, K. B., 1997, In: Lait. 77, p. 241-257 17 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH
Ipsen, Richard, Otte, Jeanette & Schumacher, E., 1997, In: Annual transactions of the Nordic Rheology Society. 5, p. 48-50 3 p.Research output: Contribution to journal › Journal article › Research
- Published
Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus
Færgemand, M., Otte, Jeanette & Qvist, K. B., 1997, In: Food Hydrocolloids. 11, 1, p. 19-25 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Enzymatisk krydsbinding af valleproteiner med Ca2+ uafhængig mikrobiel transglutaminase
Færgemand, M., Otte, Jeanette & Qvist, K. B., 1997, Ikke angivet. Levnedsmiddelcentret, p. 197 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Enzyme-induced gelation of whey proteins: effect of protein denaturation
Ju, Z. Y., Otte, Jeanette, Zakora, M. & Qvist, K. B., 1997, In: International Dairy Journal. 7, p. 71-78 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Hydrolysis of beta-lactoglobulin by four different proteinases monitored by capillary electrophoresis and high performance liquid chromatography
Madsen, J. S., Ahmt, T. Ø., Otte, Jeanette, Halkier, T. & Qvist, K. B., 1997, In: International Dairy Journal. 7, p. 399-409 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Hydrolysis of bovine beta-lactoglobulin by various proteases and identification of selected peptides
Otte, Jeanette, Zakora, M., Qvist, K. B., Olsen, C. E. & Barkholt, V., 1997, In: International Dairy Journal. 7, p. 835-848 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Large scale preparation of pure, native b-lactoglobulin
Rotvig Kristiansen, K., Otte, Jeanette, Nielsen, A., Østergaard, L. & Stenner, J., 1997, Ikke angivet. Levnedsmiddelcentret, p. 139 1 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
ID: 4226816
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › Research › peer-review
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Antioxidant capacity of hydrolyzed porcine tissues
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58
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Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides
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Published