Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties
Zhang, Hong, Jacobsen, Charlotte, Adler-Nissen, Jens
Published in European journal of lipid science and technology (01.08.2005)
Published in European journal of lipid science and technology (01.08.2005)
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Journal Article
Microbial survival and odor in laundry
Munk, Signe, Johansen, Charlotte, Stahnke, Louise H., Adler‐Nissen, Jens
Published in Journal of surfactants and detergents (01.10.2001)
Published in Journal of surfactants and detergents (01.10.2001)
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Journal Article
Purification of specific structured lipids by distillation: Effects on acyl migration
Xu, Xuebing, Skands, Anja, Adler‐Nissen, Jens
Published in Journal of the American Oil Chemists' Society (01.07.2001)
Published in Journal of the American Oil Chemists' Society (01.07.2001)
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Journal Article
Production of margarine fats by enzymatic interesterification with silica‐granulated Thermomyces lanuginosa lipase in a large‐scale study
Zhang, Hong, Xu, Xuebing, Nilsson, Jörgen, Mu, Huiling, Adler‐Nissen, Jens, Høy, Carl‐Erik
Published in Journal of the American Oil Chemists' Society (01.01.2001)
Published in Journal of the American Oil Chemists' Society (01.01.2001)
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Journal Article
Conference Proceeding
Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
Pedersen, Lene, Kaack, Karl, Bergsøe, Merete N, Adler‐Nissen, Jens
Published in Journal of food science (01.03.2005)
Published in Journal of food science (01.03.2005)
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Journal Article
Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods - Chemical properties
Zhang, Hong, Jacobsen, Charlotte, Pedersen, Lars Saaby, Christensen, Morten Würtz, Adler-Nissen, Jens
Published in European journal of lipid science and technology (01.03.2006)
Published in European journal of lipid science and technology (01.03.2006)
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Journal Article
Modification of margarine fats by enzymatic interesterification: evaluation of a solid-fat-content-based exponential model with two groups of oil blends
Zhang, H, Pedersen, L.S, Kristensen, D, Adler-Nissen, J, Holm, H.C
Published in Journal of the American Oil Chemists' Society (01.07.2004)
Published in Journal of the American Oil Chemists' Society (01.07.2004)
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Journal Article
Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor
Zhang, Hong, Xu, Xuebing, Mu, Huiling, Nilsson, Jörgen, Adler-Nissen, Jens, Høy, Carl-Erik
Published in European journal of lipid science and technology (01.06.2000)
Published in European journal of lipid science and technology (01.06.2000)
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Journal Article
Antimicrobial enzymes: Applications and future potential in the food industry
Fuglsang, Claus Crone, Johansen, Charlotte, Christgau, Stephan, Adler-Nissen, Jens
Published in Trends in Food Science & Technology (1995)
Published in Trends in Food Science & Technology (1995)
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Book Review
Journal Article