Søren Balling Engelsen

Professor

University of Copenhagen

Denmark

Research Interests

Explore related searches

Professors in Food Science

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Søren Balling Engelsen is a Professor at the University of Copenhagen, Denmark. His research focuses on foodomics, spectroscopy, and analytical technologies, as demonstrated in his recent articles on topics such as the anisotropy in mozzarella cheese and the monitoring of industrial fermentations using NMR spectroscopy. He explores innovative methodologies for improving nutritional value and quality in food systems.

Articles (18)

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (18)

Violetta Aru

Assistant Professor

University of Copenhagen

DENMARK

Søren Balling Engelsen

Research Interests

Explore related searches

Contact this professor

About

Articles (18)

Quantifying anisotropy in mozzarella cheese using spatially resolved shortwave NIR spectroscopy

MIPLS2: Exploiting PLS2 to impute missing values in a two-block system with multiple response variables

Single-Path Supercontinuum Near- to Mid-Infrared Correlation Spectroscopy of Aqueous Samples

Foodomics: A lever to avoid the Darwinian boomerang of malnutrition and compromised nutritional value in the rapidly emerging green food transition

Characterization of the anisotropy in proteinaceous semi-solid food matrices through polarized fluorescence spectroscopy

The quality, uniqueness, and causality of NMR-based prediction models for low-density lipoprotein cholesterol subfractions in human blood plasma

Efficient Quantification of Milk Metabolites from <sup>1</sup>H NMR Spectra Using the Signature Mapping (SigMa) Approach: Chemical Shift Library Development for Cows’ Milk and Colostrum

Fermentation Analytical Technology (FAT): Monitoring industrial E. coli fermentations using absolute quantitative 1H NMR spectroscopy

Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation properties of maize starch

Screening of non-protein nitrogen compounds in lactose refining streams from industrial whey permeate processing

Alterations of NMR-Based Lipoprotein Profile Distinguish Unstable Angina Patients with Different Severity of Coronary Lesions

Near-infrared spectroscopy as a process analytical technology tool for monitoring performance of membrane filtration in a whey protein fractionation process.

Dietary Fish Meal Level and a Package of Choline, β-Glucan, and Nucleotides Modulate Gut Function, Microbiota, and Health in Atlantic Salmon (Salmo salar, L.)

1–2 drinks per day affect lipoprotein composition after 3 weeks — Results from a cross-over pilot intervention trial in healthy adults using nuclear magnetic resonance-measured lipoproteins and apolipoproteins

Effects of Water Stress, Defoliation and Crop Thinning on Vitis vinifera L. cv. Solaris Must and Wine Part II: 1H NMR Metabolomics

Effects of Water Stress, Defoliation and Crop Thinning on Vitis vinifera L. cv. Solaris: Part I: Plant Responses, Fruit Development and Fruit Quality

Effect of refinement and production technology on the molecular composition of edible cottonseed oils from a large industrial scale production

Monitoring of the Rioja red wine production process by 1H‐NMR spectroscopy

Collaborators (18)

Violetta Aru

Trine Levring Wilkens

Niels Bastian Kristensen

Klavs Sørensen

Morten Arendt Rasmussen

Jesús M. Peregrina

Bekzod Khakimov

Tomasz Czaja

Bo Markussen

Paraskevi Tsermoula

Francesco Savorani

Lars Ove Dragsted

Christian Rosenberg Petersen

Yongxin Ye

Jacob Kirkensgaard

Torben Toldam-Andersen

Hilde Vinje

Jesús H Busto

Make your next move.