René Lametsch

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Københavns Universitet

Denmark

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Process development for neutralization of bitterness in protein ingredients made by hydrolysis of by-products from the slaughter industry

Open Date: 2016-09-01

Close Date: 2019-05-01

Articles (18)

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2023

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2023

Collaborators (16)

Nikoline S. Olsen

Assistant professor

University of Copenhagen

DENMARK

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Lars Hestbjerg Hansen

Københavns Universitet

DENMARK

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Anne S. Meyer

Technical University of Denmark

DENMARK

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Rosanna C. Hennessy

Københavns Universitet

DENMARK

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Associate Professor

University of Copenhagen

DENMARK

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René Lametsch

Research Interests

Contact this professor

Recent Grants

Articles (18)

Gelation and emulsification profiles of different commercial soy protein isolates: A proteomic insight through globulin subunit compositions and oxidative modifications

Dietary effects of plant-based meat analog and animal meat on serum metabolism, gut microbiota, and hepatic metabolic pathway in mice

Mapping pea seed composition through strategic selection of accessions from the Nordic gene bank

Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage

The role of Bacillus strains and growth medium in shaping γ-glutamyl peptide production

Exploring the capacity of Bacillus species for production of kokumi γ-glutamyl peptides: A comparative study

Hemoglobin Hydrolyzate Promotes Iron Absorption in the Small Intestine through Iron Binding Peptides

Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review

The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier

New Insight into the Substrate Selectivity of Bovine Milk γ-glutamyl Transferase via Structural and Molecular Dynamics Predictions

Elucidation of the Molecular Mechanism of Bovine Milk γ-Glutamyltransferase Catalyzed Formation of γ-Glutamyl-Valyl-Glycine

Four novel Curtobacterium phages isolated from environmental samples

Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production

Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH values

Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time

Collaborators (16)

Nikoline S. Olsen

Lars Hestbjerg Hansen

Anne S. Meyer

Rosanna C. Hennessy

Fidel Toldrá

Ashwitha Amin

Shang Lin

Poul Erik Jensen

Jonas Steenholdt Sørensen

Alexander Byth Carstens

Frederik Bak

Tue Nielsen

Witold Kot

Mette Nicolaisen

Lichuang Cao

Iben Lykke Petersen

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