Erik T. Hansen

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

Yu Fu, Jing Liu, Erik T. Hansen et al. · Food Chemistry · 2018 · 194 citations

Low Bitter, Engineering, Biochemistry +6

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

Yu Fu, Jing Liu, Wei Zhang et al. · Food Chemistry · 2019 · 72 citations

Food Chemistry, Maillard Reaction Modification, Health Sciences +8

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

Yu Fu, Kathrine H. Bak, Jing Liu et al. · Food Research International · 2019 · 40 citations

Food Chemistry, Protein Hydrolysates, Volatile Compounds +8

Phenylalanine stable isotope tracer labeling of cow milk and meat and human experimental applications to study dietary protein-derived amino acid availability

Søren Reitelseder, Britt Tranberg, Jakob Agergaard et al. · Clinical Nutrition · 2020 · 17 citations · Full text

Nutrition, Biochemistry, Animal Science +11

Human Muscle Protein Synthesis Rates after Intake of Hydrolyzed Porcine-Derived and Cows’ Milk Whey Proteins—A Randomized Controlled Trial

Line Q. Bendtsen, Tanja Kongerslev Thorning, Søren Reitelseder et al. · Nutrients · 2019 · 10 citations · Full text