Jesper Malling Schmidt

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment

Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength

Foam and emulsion properties of potato protein isolate and purified fractions