Hanne Bak Jensen

Chemical and Proteolysis-Derived Changes during Long-Term Storage of Lactose-Hydrolyzed Ultrahigh-Temperature (UHT) Milk

Therese Jansson, Hanne Bak Jensen, Ulrik Kræmer Sundekilde et al. · Journal of Agricultural and Food Chemistry · 2014 · 52 citations

Shelf Life, Engineering, Food Analysis +21

Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk

Patrizia Buldo, Connie Benfeldt, Juan Pablo Carey et al. · Food Hydrocolloids · 2016 · 49 citations

Engineering, Biochemistry, Acidified Milk +6

The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt

Patrizia Buldo, Connie Benfeldt, Ditte Marie Folkenberg et al. · LWT · 2016 · 49 citations

Food Chemistry, Food Fermentation, Biochemistry +10

Genetic variation and posttranslational modification of bovine κ-casein: Effects on caseino-macropeptide release during renneting

Hanne Bak Jensen, Katrine Seide Pedersen, Lene Buhelt Johansen et al. · Journal of Dairy Science · 2014 · 42 citations · Full text

Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk

Sidsel Jensen, Therese Jansson, Nina Eggers et al. · European Food Research and Technology · 2015 · 41 citations

Food Chemistry, Food Analysis, Storage-induced Changes +7