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Department of Food Science

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Adamsen, A. P. S., Brask, M. J., Børsting, C. F., Hansen, M. J., Kai, P., Nørremark, M. & Ottosen, C.-O. (2025). Miljø- og Klimateknologi 2025. DCA - Nationalt Center for Fødevarer og Jordbrug. Rådgivningsrapport fra DCA - Nationalt Center for Fødevarer og Jordbrug

Gregory Smith & Henrik Vinther Sørensen (2025). Characterization of rapeseed protein supramolecular structures obtained by aqueous extractions. Food Hydrocolloids, 160 , Article 110770. https://doi.org/10.1016/j.foodhyd.2024.110770

Alpiger, S. B., Gregersen, S. B., Ellermann, A. M., Dissing, T. J. J. & Corredig, M. (2025). Extraction of Protein-Enriched Fractions from Sunflower and Hemp Seeds: Composition and Colloidal Stability of Less Refined Fractions as a Function of Initial pH. Future Foods, 11, Article 100541. https://doi.org/10.1016/j.fufo.2025.100541

Asioli, D. & Jaeger, S. R. (2025). Online consumer research: more attention needs to be given to data quality. Current Opinion in Food Science, 63, Article 101307. https://doi.org/10.1016/j.cofs.2025.101307

Astono, J. (2025). Investigating the possible link between maternal obesity, human milk composition, and infant metabolism.

Auguet Lara, M., Skrivergaard, S., Therkildsen, M., Rasmussen, M. K. & Young, J. F. (2025). Development of a biomarker panel for cell characterization intended for cultivated meat. Experimental Cell Research, 446(1), Article 114467. https://doi.org/10.1016/j.yexcr.2025.114467

Barbosa Escobar, F., Velasco, C., Byrne, D. V. & Wang, Q. J. (2025). The influence of emotional cues and anthropomorphism on product temperature expectations. Food Quality and Preference, 126, Article 105387. https://doi.org/10.1016/j.foodqual.2024.105387

Larsen, L. B., Poulsen, N. A. & Swiss EoE Cohort Study Group (2025). Circulating Food Allergen-Specific Antibodies, Beyond IgG4, Are Elevated in Eosinophilic Esophagitis. Clinical and Experimental Allergy. Advance online publication. https://doi.org/10.1111/cea.70055

Bryzek, D., Gasiorek, A., Kowalczyk, D., Santocki, M., Ciaston, I., Dobosz, E., Kolaczkowska, E., Kjøge, K., Kantyka, T., Lech, M., Potempa, B., Enghild, J. J., Potempa, J. & Koziel, J. (2025). Non-classical neutrophil extracellular traps induced by PAR2-signaling proteases. Cell Death & Disease, 16(1), 109. Article 109. https://doi.org/10.1038/s41419-025-07428-z

Che, J., Yue, Y., Sirinayake Lokuge, G. M., Nielsen, S. D.-H., Sundekilde, U. K., Purup, S., Larsen, L. B. & Poulsen, N. A. (2025). Cellular milk production: Proteins and minerals in secretomes from cultivated bovine milk-derived mammary cells. Food Chemistry, 467, Article 142386. https://doi.org/10.1016/j.foodchem.2024.142386

Che, J., Fan, Z., Bijl, E., Thomsen, J. P. S., Mijakovic, I., Hettinga, K., Poulsen, N. A. & Larsen, L. B. (2025). Unravelling the dominant role of phosphorylation degree in governing the functionality of reassembled casein micelles: Implications for future dairy production through precision fermentation. Food Hydrocolloids, 159, Article 110615. https://doi.org/10.1016/j.foodhyd.2024.110615

Cheng, H., Thorsteinsdottir, A., Dalsgaard, T. K., Danielsen, M., Zatti, K. & Feyissa, A. H. (2025). Evaluation of the physical and chemical quality of Atlantic salmon feed with inclusion of full fat black soldier fly or mealworm meal: Extrusion trials and modelling. Animal Feed Science and Technology, 320(116201), Article 116201. https://doi.org/10.1016/j.anifeedsci.2024.116201

Dahl, J. F., Bouché, O. & Corredig, M. (2025). Multiscale study of structure formation in high moisture extruded plant protein biopolymer mixes. Food Hydrocolloids, 158, Article 110523. https://doi.org/10.1016/j.foodhyd.2024.110523

Dahl, J. F., Schlangen, M., van der Goot, A. J. & Corredig, M. (2025). Predicting rheological parameters of food biopolymer mixtures using machine learning. Food Hydrocolloids, 160(Part 1), Article 110786. https://doi.org/10.1016/j.foodhyd.2024.110786

Dahl, J. F., Carrara, M., Alinovi, M., Li, R. & Corredig, M. (2025). Production of novel pasta filata analogs containing pea protein isolate using a direct steam injection cooker stretcher: Changes in microstructure and texture. Food Structure, 44, Article 100430. https://doi.org/10.1016/j.foostr.2025.100430

Dahl, J. F., Bouché, O., Schlangen, M., van der Goot, A. J. & Corredig, M. (2025). Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers. Food Hydrocolloids, 160(Part 2), Article 110843. https://doi.org/10.1016/j.foodhyd.2024.110843

Dalgaard, L. B., Thams, L., Skovgaard Jensen, J., Ank Jørgensen, A., Madsen, L. M. R., Andersen, A. B., Gejl, K. D., Bertram, H. C. & Hansen, M. (2025). Exploring the prevalence of hyperglycemia and the link to physical fitness in young Danish women with overweight – A cross-sectional study. Obesity Research & Clinical Practice. Advance online publication. https://doi.org/10.1016/j.orcp.2025.04.009

Dalgaard, L. B., Thams, L., Skovgaard Jensen, J., Jørgensen, A. A., Breenfeldt Andersen, A., Gejl, K. D., Bertram, H. C. & Hansen, M. (2025). No effects of high- v. low-protein breakfast on body composition and cardiometabolic health in young women with overweight: the NewStart randomised trial. The British Journal of Nutrition, 133(1), 126-135. https://doi.org/10.1017/S0007114524003015

Drachmann, F. F., Johansen, K., Kargo, M., Buitenhuis, A. J. & Therkildsen, M. (2025). Beef-on-dairy: current and potential meat quality of dairy-based beef production with culled Holstein cows and Danish Blue × Holstein crossbred calves. Acta Agriculturae Scandinavica A: Animal Sciences, 74(1). https://doi.org/10.1080/09064702.2024.2403656, https://doi.org/10.1080/09064702.2024.2403656

Elvan Gezer, M., Gravlund Fønss, K., Bambace, M. F., Marietou, A., Sandberg Overby, S., Sundekilde, U. & Schwab, C. (2025). Investigation on L-rhamnose metabolism of Loigolactobacillus coryniformis subsp. coryniformis DSM 20001 and its propionate-containing fermentates. Applied and Environmental Microbiology, 91(1), e0161324. Article e0161324. https://doi.org/10.1128/aem.01613-24

FarmGTEx Consortium (2025). The Farm Animal Genotype-Tissue Expression (FarmGTEx) Project. Nature Genetics, 57(4), 786-796. Article 604. https://doi.org/10.1038/s41588-025-02121-5

Frederiksen, C., Byrne, D. V., C.K. Chan, R. & Andersen, B. V. (2025). The effect of anhedonic traits on snack food consumption and interoception of food-related pleasure and bodily sensations. Food Quality and Preference, 122, Article 105282. https://doi.org/10.1016/j.foodqual.2024.105282

Freitas, D., Lazaridou, A., Duijsens, D., Kotsiou, K., Corbin, K. R., Alongi, M., Perez-Moral, N., Simsek, S., El, S. N., Gwala, S., Karakaya, S., Le Feunteun, S., Grauwet, T., Martinez, M. M. & Edwards, C. H. (2025). Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies. Trends in Food Science and Technology, 159, Article 104969. https://doi.org/10.1016/j.tifs.2025.104969

Frøstrup, N. F. A., Løbner, M. H., Junge, J. Y., Hansen, E. B. & Kidmose, U. (2025). Kan de professionelle køkkener være vejen til mere sund og mindre klimabelastende mad til danskerne? DCA - Nationalt Center for Fødevarer og Jordbrug. Rådgivningsrapport fra DCA - Nationalt Center for Fødevarer og Jordbrug https://dcapub.au.dk/djfpdf/DCArapport237.pdf

Gallego-Lobillo, P., Lopez-Rodulfo, I. M. & Martinez, M. M. (2025). Rat small intestine extract as a source of mammalian α- and β-glycosidases to study polyphenol bioaccessibility and deglycosylation in vitro: A case study with matrix-devoid and matrix-defined apple fractions. Food Research International, 199, Article 115346. https://doi.org/10.1016/j.foodres.2024.115346

Gebrehana, Z. G., Gebremikael, M. T., Beyene, S., Wesemael, W. M. L. & De Neve, S. (2025). Suppression potential of selected vermicomposts against root-knot nematode (Meloidogyne incognita) under in vitro, pot, and field conditions. Frontiers in Plant Science, 16, Article 1532800. https://doi.org/10.3389/fpls.2025.1532800

Giagnoni, G., Weisbjerg, M. R., Errico, M., Lapris, M., Poulsen, N. A., Thomsen, J. P. S., Gallo, A. & Rocchetti, G. (2025). Relationship between pyrimidines, purines, and fatty acids in milk of dairy cows fed distinct carbohydrate types: A metabolomic approach. JDS Communications , 6(1), 24-28. https://doi.org/10.3168/jdsc.2024-0612

Gonzalez-Serrano, D. J., Benmebarek, I. E., Hadidi, M., Bechtner, J. D., Martinez, M. M., Cabañas, B. & Moreno, A. (2025). Optimization of microwave-assisted hydrothermal extraction of homogalacturonan-rich, low methoxyl pectin from discarded garlic peels: Comparative macromolecular and functional analysis with conventional extraction. Food Hydrocolloids, 166, Article 111324. https://doi.org/10.1016/j.foodhyd.2025.111324

Günal-Köroğlu, D., Karabulut, G., Ozkan, G., Yılmaz, H., Gültekin-Subaşı, B. & Capanoglu, E. (2025). Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies. Journal of Agricultural and Food Chemistry, 73(13), 7522-7546. https://doi.org/10.1021/acs.jafc.5c00948

Günal-Köroğlu, D., Yılmaz, H., Gultekin Subasi, B. & Capanoglu, E. (2025). Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products. Food Research International, 200, Article 115378. https://doi.org/10.1016/j.foodres.2024.115378

Guo, W., Budtova, T. & Martinez, M. M. (2025). Upcycling stale bread into (meso)porous materials: Xerogels and aerogels. Food Hydrocolloids, 160(Part 1), Article 110807. https://doi.org/10.1016/j.foodhyd.2024.110807

Hashemi, N., Tsochatzis, E., Rasmussen, M. K. & Corredig, M. (2025). An in vitro study of oral bioavailability of lupin stabilized nanocarriers for curcumin. Food Chemistry, 468, Article 142384. https://doi.org/10.1016/j.foodchem.2024.142384

Holthusen, H. H. F., Weber, R. W. S., Edelenbos, M. & Luca, A. (2025). Selection of volatile markers for rubbery rot in apple fruit caused by Phacidiopycnis washingtonensis. Fungal Biology, 129(1), Article 101527. https://doi.org/10.1016/j.funbio.2024.101527

Huertas-Díaz, L., Vestergaard, L. G., Marietou, A., Irla, M., Behr, J., Somoza, M. M., Feilberg, A. & Schwab, C. (2025). Insights into the utilisation of 1,2-propanediol and interactions with the cell envelope of Clostridium perfringens. Gut Pathogens, 17(1), 23. Article 23. https://doi.org/10.1186/s13099-025-00689-1

I. Espinosa-Ramos, J., Hutchings, S. C., Dixit , Y., Jin, D., S. Ryan, G., Marsden , M., Jaeger, S. R. & M. Reis, M. (2025). Comparison of free-comment online product reviews and central location product testing for sensory product characterisation: A case study with coffee consumers. Food Quality and Preference, 125, Article 105377. https://doi.org/10.1016/j.foodqual.2024.105377

Jaeger, S. R., Jin, D., Roigard, C. M. & Cardello, A. V. (2025). Consumer evaluations of commercially available plant-based cheddar cheese alternatives reveal inferior taste, nutrition and emotional appeal. Food Research International, 200, Article 115452. Advance online publication. https://doi.org/10.1016/j.foodres.2024.115452

Jaeger, S. R., Chheang, S. L. & Schouteten, J. J. (2025). Consumer Expectations for Cream Cheese: A Category Appraisal Study in the United Kingdom with Dairy and Plant-Based Variants in Various Flavours. Foods, 14(3), Article 445. https://doi.org/10.3390/foods14030445

Jaeger, S. R., L. Chheang, S. & Ares, G. (2025). How do omnivore consumers perceive plant-based alternatives to yoghurt, cheese, eggs and salmon? Comparison with animal-based counterparts and consideration of the effect of nutrition and ingredient information. Food Quality and Preference, 130, Article 105531. https://doi.org/10.1016/j.foodqual.2025.105531

Jaeger, S. R., Johannesson, H., Svensson, J., Jönsson, M., Calvén, A. & Wendin, K. (2025). Perceived food saltiness vs actual NaCl content – An inspiration for innovation of reduced-salt foods. Science Talks, 14, Article 100456. https://doi.org/10.1016/j.sctalk.2025.100456

Jaeger, S. R., Meiselman, H. L. & Giacalone, D. (2025). Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024). Food Quality and Preference, 129, Article 105493. https://doi.org/10.1016/j.foodqual.2025.105493

Jaeger, S. R., L. Meiselman, H. & Giacalone, D. (2025). Sensory and consumer science: A complex, expanding, and interdisciplinary field of science. Food Quality and Preference, 122, Article 105298. https://doi.org/10.1016/j.foodqual.2024.105298

Karabulut, G., Subasi, B. G., Ivanova, P., Goksen, G., Chalova, V. & Capanoglu, E. (2025). Towards sustainable and nutritional-based plant protein sources: A review on the role of rapeseed. Food Research International, 202, Article 115553. https://doi.org/10.1016/j.foodres.2024.115553

Kettrukat, T., Petersen, J. S., Grochowska, E. & Therkildsen, M. (2025). Influence of incubation temperature on embryonic Days 4-7 on gene expression, M. pectoralis and M. gastrocnemius microstructure, and tibia characteristics in Ross 308 broilers. Acta Agriculturae Scandinavica, Section A - Animal Science, 74(1), 27-42. https://doi.org/10.1080/09064702.2024.2388763

Kumar, S., Gaber, S. M., Knezevic, D., Arnesen, J. A., Møller, A. H., Ilmjärv, T. & Dalsgaard, T. K. (2025). Application of R-phycoerythrin of different purities from Furcellaria lumbricalis in extruded food products. Food Research International, 204, Article 115971. https://doi.org/10.1016/j.foodres.2025.115971

Kumar, S., Arnesen, J.-A., Møller, A. H., Danielsen, M., Ilmjärv, T., G. Bjarnason, B., Ólafsson, G., Hallgrímsdóttir, G. & Dalsgaard, T. K. (2025). Evaluation of multiple purification strategies and characterization of R-phycoerythrin from two species of red seaweed, Furcellaria lumbricalis and Schizymenia valentinae. Algal Research, 86(103946), Article 103946. https://doi.org/10.1016/j.algal.2025.103946

Laursen, N. F., Nielsen, G. M., Christiansen, M. B. J., Li, R., Corredig, M. & Christensen, C. H. (2025). Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system. Food Structure, 44, Article 100417. https://doi.org/10.1016/j.foostr.2025.100417

Li, R., Lamolinairie, J., Chiappisi, L. & Corredig, M. (2025). A time-resolved investigation at multiple-length scales of the structure of liquid foam stabilized by albumins from pea. Journal of Colloid and Interface Science, 678(Part B), 1049-1060. https://doi.org/10.1016/j.jcis.2024.09.086

Li, R., Neofytos, D., Kirkensgaard, J. J. K., Pal, A., Pedersen, J. S. & Corredig, M. (2025). In-depth exploration of the structure of pea albumin, its fractions and their heating and foaming properties. Journal of Colloid and Interface Science, 692, Article 137507. https://doi.org/10.1016/j.jcis.2025.137507

Li, R., Raak, N. & Roman, L. (2025). Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins. Foods, 14(5), Article 764. https://doi.org/10.3390/foods14050764

Liu, Z., Shen, S., Li, C., Zhang, C., Chen, X., Fu, Y., Yu, T., Zhou, R., Liu, D., Yang, Q. Y. & Song, X. (2025). SoIR: A comprehensive Solanaceae information resource for comparative and functional genomic study. Nucleic Acids Research, 53(D1), D1623-D1632. https://doi.org/10.1093/nar/gkae1040

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Revised 05.08.2024