Marianne Nissen Lund

Marianne Nissen Lund

Professor


  1. 2022
  2. Published

    Formation of whey protein aggregates by partial hydrolysis and reduced thermal treatment

    Li, R., Rasmussen, Pernille Lund, Nielsen, S. B. & Lund, Marianne N., 2022, In: Food Hydrocolloids. 124, 9 p., 107206.

    Research output: Contribution to journalJournal articlepeer-review

  3. Published

    Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage

    Akıllıoğlu, Gül, Chatterton, Dereck Edward Winston & Lund, Marianne N., 2022, In: Food Chemistry. 396, 10 p., 133687.

    Research output: Contribution to journalJournal articlepeer-review

  4. Published

    Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach

    Li, C., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 14, p. 4391-4406

    Research output: Contribution to journalJournal articlepeer-review

  5. Published

    Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula

    Rasmussen, Pernille Lund, Mardal, F., Ray, C. A. & Lund, Marianne N., 2022, In: International Dairy Journal. 132, 12 p., 105397.

    Research output: Contribution to journalJournal articlepeer-review

  6. Published
  7. Published

    Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry

    Li, C., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 3, p. 847-856

    Research output: Contribution to journalJournal articlepeer-review

  8. Published

    UHT treatment and storage of liquid infant formula affects protein digestion and release of bioactive peptides

    Ye, Y., Engholm-Keller, Kasper, Fang, Y., Nielsen, C. F., Jorda, A., Lund, Marianne N. & Chatterton, Dereck Edward Winston, 2022, In: Food & Function. 13, 1, p. 344-355

    Research output: Contribution to journalJournal articlepeer-review

  9. Published
  10. 2021
  11. Published

    Application of ultrasound to obtain food additives and nutraceuticals

    Laurora, A., Lund, Marianne N., Tiwari, B. K. & Poojary, Mahesha Manjunatha, 2021, Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products. Barba, F. J., Cravotto, G., Chemat, F., Rodriguez, J. M. L. & Munekata, P. E. S. (eds.). Academic Press, p. 111-141 31 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  12. Published

    Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol

    Zainudin, M. A. M., Jongberg, S. & Lund, Marianne N., 2021, In: Food Chemistry. 334, 8 p., 127611.

    Research output: Contribution to journalJournal articlepeer-review

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