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List of works by Ann-Dorit Moltke Sørensen

Antioxidant Properties and Efficacies of Synthesized Alkyl Caffeates, Ferulates, and Coumarates

scientific article published on 15 December 2014

Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

scientific article published on 30 June 2014

Biofunctionality of Enzymatically Derived Peptides from Codfish (<i>Gadus morhua</i>) Frame: Bulk In Vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction

scientific article published on 27 November 2020

Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

scientific article published on 14 February 2018

Effects of Different Lipophilized Ferulate Esters in Fish Oil-Enriched Milk: Partitioning, Interaction, Protein, and Lipid Oxidation.

scientific article published on 19 October 2017

Effects of modified DATEMs with different alkyl chain lengths on improving oxidative and physical stability of 70% fish oil-in-water emulsions

scientific article published on 14 November 2018

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

scientific article published on 25 September 2020

Homogenization Conditions Affect the Oxidative Stability of Fish Oil Enriched Milk Emulsions: Lipid Oxidation

article by Mette B. Let et al published March 2007 in Journal of Agricultural and Food Chemistry

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface

scientific article

Interfacial structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine

scientific article published on 02 July 2019

Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

scientific article published on 18 March 2019

Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roe.

scientific article published on 9 June 2017

Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics

scientific article published in 2024

Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed

scientific article published on 23 January 2019

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