Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Anne Vuholm Sunds"'
Autor:
Anne Vuholm Sunds, Ida Schwartz Roland, Ulrik Kræmer Sundekilde, Martin Nørmark Thesbjerg, Randall Robinson, Apichaya Bunyatratchata, Maria Glantz, Marie Paulsson, Daiva Leskauskaite, Anne Pihlanto, Ragnhild Inglingstad, Tove Gulbrandsen Devold, Gerd Elisabeth Vegarud, Bryndis Eva Birgisdottir, Maria Gudjonsdottir, Daniela Barile, Lotte Bach Larsen, Nina Aagaard Poulsen
Publikováno v:
Metabolites, Vol 11, Iss 10, p 662 (2021)
Little is known about the extent of variation and activity of naturally occurring milk glycosidases and their potential to degrade milk glycans. A multi-omics approach was used to investigate the relationship between glycosidases and important bioact
Externí odkaz:
https://doaj.org/article/f84f564353b54b698d6f67ee277b4174
Autor:
Katherine Grasberger, Anne Vuholm Sunds, Kristian Wejse Sanggaard, Marianne Hammershøj, Milena Corredig
Publikováno v:
Grasberger, K, Sunds, A V, Sanggaard, K W, Hammershøj, M & Corredig, M 2022, ' Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions ', Innovative Food Science and Emerging Technologies, vol. 81, 103136 . https://doi.org/10.1016/j.ifset.2022.103136
Due to the growing interest in creating mixed plant-dairy protein emulsion-based foods, it is important to understand how to include plant-dairy protein mixes in existing and new formulations. The aim of this work was to study the dynamics occurring
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77957caf7f2696548ba4095dd6b188ba
https://pure.au.dk/ws/files/300938242/1_s2.0_S1466856422002211_main.pdf
https://pure.au.dk/ws/files/300938242/1_s2.0_S1466856422002211_main.pdf
Autor:
Katherine Grasberger, Anne Vuholm Sunds, Kristian Wejse Sanggaard, Marianne Hammershøj, Milena Corredig
Publikováno v:
Grasberger, K F, Sunds, A V, Sanggaard, K W, Hammershøj, M & Corredig, M 2022, ' Interfacial synergies of lupin and whey protein at the oil-water interface ', 2nd Edible Soft Matter Workshop & Conference, Netherlands, 11/07/2022-13/07/2022 .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f8c30f3633232e0055cc3ada80adbde4
https://pure.au.dk/portal/da/publications/interfacial-synergies-of-lupin-and-whey-protein-at-the-oilwater-interface(30d7be11-d024-4b40-9deb-860e90dfe6aa).html
https://pure.au.dk/portal/da/publications/interfacial-synergies-of-lupin-and-whey-protein-at-the-oilwater-interface(30d7be11-d024-4b40-9deb-860e90dfe6aa).html
Autor:
Anne Vuholm Sunds, Mathias Greve-Poulsen, Lotte Bach Larsen, Marianne Hammershøj, Jesper Malling Schmidt, Henriette Damgaard
Publikováno v:
Schmidt, J M, Damgaard, H, Greve-Poulsen, M, Sunds, A V, Larsen, L B & Hammershøj, M 2019, ' Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength ', Food Hydrocolloids, vol. 96, pp. 246-258 . https://doi.org/10.1016/j.foodhyd.2019.05.022
The use of plant protein in food products is increasing. Potato protein gelation is scarcely documented, therefore potato protein gel properties were tested for two whole protein isolates (freeze dried or spray dried) and the purified sub-fractions,
Publikováno v:
Sunds, A V, Sundekilde, U K, Poulsen, N A & Larsen, L B 2021, ' Association between udder inflammation and glycosidase activities and free sugar levels in bovine milk ', International Dairy Journal, vol. 120, 105093 . https://doi.org/10.1016/j.idairyj.2021.105093
Two milk glycosidases [N-acetyl-β-glucosaminidase (NAGase) and β-glucuronidase] have previously been associated with elevated somatic cell count (SCC). However, several other glycosidases are present in milk, potentially having effects on milk glyc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1adc28005a5d99aeb6e20c6136721b8c
https://pure.au.dk/portal/da/publications/association-between-udder-inflammation-and-glycosidase-activities-and-free-sugar-levels-in-bovine-milk(00dc0716-61c7-451e-808a-39118f5f2bf7).html
https://pure.au.dk/portal/da/publications/association-between-udder-inflammation-and-glycosidase-activities-and-free-sugar-levels-in-bovine-milk(00dc0716-61c7-451e-808a-39118f5f2bf7).html
Publikováno v:
Agents of Change ISBN: 9783030554811
Sunds, A V, Nielsen, S D-H, Larsen, L B & Poulsen, N A 2021, Milk and Other Glycosidases . in Agents of Change : Enzymes in Milk and Dairy Products . Springer, Cham, pp. 163-180 . https://doi.org/10.1007/978-3-030-55482-8
Sunds, A V, Nielsen, S D-H, Larsen, L B & Poulsen, N A 2021, Milk and Other Glycosidases . in Agents of Change : Enzymes in Milk and Dairy Products . Springer, Cham, pp. 163-180 . https://doi.org/10.1007/978-3-030-55482-8
Milk contains various glycosidases catalyzing the hydrolysis of glycosidic bonds in sugars. They contribute to the lysosomal catabolism of sugars and glycoconjugates and are further expected to play key roles in the digestion of oligosaccharides in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f5ba5a29022dc872fa73ca324a1348a
https://doi.org/10.1007/978-3-030-55482-8_7
https://doi.org/10.1007/978-3-030-55482-8_7
Publikováno v:
Sunds, A V, Nielsen, S D-H & Poulsen, N A 2021, Chapter 7: Milk and other glycosidases . Springer .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::783b7618ef1f048497699d3ac3420e83
https://pure.au.dk/portal/da/publications/chapter-7-milk-and-other-glycosidases(bd93b0b5-b268-4ea4-8f78-d5d69f834147).html
https://pure.au.dk/portal/da/publications/chapter-7-milk-and-other-glycosidases(bd93b0b5-b268-4ea4-8f78-d5d69f834147).html
Autor:
Søren Drud-Heydary Nielsen, Anne Vuholm Sunds, Le, Thao T., Line Thunæs Bækgaard, Valentin Rauh, Lotte Bach Larsen, Nina Aagaard Poulsen
Publikováno v:
Nielsen, S D-H, Sunds, A V, Le, T T, Bækgaard, L T, Rauh, V, Larsen, L B & Poulsen, N A 2019, ' Natural glycosidases in bovine milk ', 16th Symposium on Milk Genomics and Human Health, Aarhus, Denmark, 12/11/2019-14/11/2019 .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::40cdc8ccc9ed5cc534d3652b65762372
https://pure.au.dk/portal/da/publications/natural-glycosidases-in-bovine-milk(acde4e42-9bfb-479a-8cff-bc1041b08de7).html
https://pure.au.dk/portal/da/publications/natural-glycosidases-in-bovine-milk(acde4e42-9bfb-479a-8cff-bc1041b08de7).html
Autor:
Anne Vuholm Sunds, Apichaya Bunyatratchata, Robinson, Randall C., Maria Glantz, Marie Paulsson, Daiva Leskauskaite, Anne Pihlanto, Ragnhild Inglingstad, Devold, Tove G., Vegarud, Gerd E., Birgisdottír, Bryndís E., Daniela Barile, Lotte Bach Larsen, Nina Aagaard Poulsen
Publikováno v:
Sunds, A V, Bunyatratchata, A, C. Robinson, R, Glantz, M, Paulsson, M, Leskauskaite, D, Pihlanto, A, Inglingstad, R, Devold, T G, Vegarud, G E, E. Birgisdottír, B, Barile, D, Larsen, L B & Poulsen, N A 2019, ' Variability of oligosaccharides in milk from native Nordic cattle breeds ', 16th Symposium on Milk Genomics and Human Health, Aarhus, Denmark, 12/11/2019-14/11/2019 .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0f111562d64198c88f9f0da4bf9b70c4
https://pure.au.dk/portal/da/publications/variability-of-oligosaccharides-in-milk-from-native-nordic-cattle-breeds(a0902936-0fff-4262-a7c1-9f80141eedb0).html
https://pure.au.dk/portal/da/publications/variability-of-oligosaccharides-in-milk-from-native-nordic-cattle-breeds(a0902936-0fff-4262-a7c1-9f80141eedb0).html
Autor:
Anne Vuholm Sunds, James A. O'Mahony, Alan L. Kelly, André Brodkorb, Lotte Bach Larsen, Sophie J. Gaspard, Nina Aagaard Poulsen
Publikováno v:
Gaspard, S J, Sunds, A V, Larsen, L B, Poulsen, N A, O'Mahony, J A, Kelly, A L & Brodkorb, A 2020, ' Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins ', Journal of Dairy Science, vol. 103, no. 6, pp. 4975-4990 . https://doi.org/10.3168/jds.2019-17780
peer-reviewed ABSTRACT The effect of the addition of caseinomacropeptide (CMP) or desialylated CMP on the heat-induced denaturation and aggregation of whey proteins was investigated in the pH range 3 to 7 after heating at 80°C for 30 min. The rate a