Ruifen Li

Aarhus University

Denmark

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Professors in Food Science

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Articles (17)

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2025

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2021

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2021

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2020

Collaborators (14)

Birte Svensson

Technical University of Denmark

DENMARK

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Mikkel Madsen

Technical University of Denmark

DENMARK

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Staffan Persson

Københavns Universitet

DENMARK

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Tomasz Czaja

Københavns Universitet

DENMARK

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Yuya Hayashi

Associate Professor

Aarhus University

DENMARK

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Jonathan R. Brewer

University of Southern Denmark

DENMARK

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Anni Hougaard

Associate professor

University of Copenhagen

DENMARK

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Alexander Buell

Technical University of Denmark

DENMARK

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Richard Ipsen

Københavns Universitet

DENMARK

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Hossein Mohammad-Beigi

Technical University of Denmark

DENMARK

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Antara Pal

Lecturer

Malmö University

SWEDEN

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Leonardo Chiappisi

Institut Laue-Langevin

FRANCE

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Jacob Kirkensgaard

Københavns Universitet

DENMARK

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Adam Cohen Simonsen

DENMARK

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Ruifen Li

Research Interests

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Articles (17)

A time-resolved investigation at multiple-length scales of the structure of liquid foam stabilized by albumins from pea

Rice proteins and carboxymethyl cellulose complexes: a tunable system for the creation of novel acid gels

In-depth exploration of the structure of pea albumin, its fractions and their heating and foaming properties

Plant proteins as substitutes for egg white protein in food foams

Production of novel pasta filata analogs containing pea protein isolate using a direct steam injection cooker stretcher

Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering

Effect of processing on protein solubility of Chlorella sorokiniana dispersions

Pea soluble polysaccharide improves stability of acidic pea protein dispersions

Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy

Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis

The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels

In situ SAXS study of non-fat milk model systems during heat treatment and acidification

Water mobility and microstructure of acidified milk model gels with added whey protein ingredients

Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate

Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems

Formulation and optimization of astaxanthin nanoemulsions with marine phospholipids derived from large yellow croaker (Larimichthys crocea) roe

Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate

Collaborators (14)

Birte Svensson

Mikkel Madsen

Staffan Persson

Tomasz Czaja

Yuya Hayashi

Jonathan R. Brewer

Anni Hougaard

Alexander Buell

Richard Ipsen

Hossein Mohammad-Beigi

Antara Pal

Leonardo Chiappisi

Jacob Kirkensgaard

Adam Cohen Simonsen

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