1-4 of 4
Authors: Trine Kastrup Dalsgaard
Journal Article
Protein–protein interactions of a whey–pea protein co-precipitate
International Journal of Food Science and Technology, Volume 56, Issue 11, November 2021, Pages 5777–5790, https://doi.org/10.1111/ijfs.15165
Published: 08 June 2021
Journal Article
Improved solubility of proteins from white and red clover – inhibition of redox enzymes
International Journal of Food Science and Technology, Volume 56, Issue 1, January 2021, Pages 302–311, https://doi.org/10.1111/ijfs.14632
Published: 18 June 2020
Journal Article
Co-precipitation of whey and pea protein – indication of interactions
International Journal of Food Science and Technology, Volume 55, Issue 8, August 2020, Pages 2920–2930, https://doi.org/10.1111/ijfs.14553
Published: 01 March 2020
Journal Article
Effect of light, pH, metal ions and antioxidants on the colour stability of norbixin in aqueous solution
International Journal of Food Science and Technology, Volume 54, Issue 5, May 2019, Pages 1625–1632, https://doi.org/10.1111/ijfs.14035
Published: 23 November 2018
