Egon Bech Hansen

Publications

• Heat treatment and enzymatic hydrolysis induce distinct physicochemical modifications of cow’s and camel milk proteins, affecting their allergenicity in different ways
• Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes
• Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams
• Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum
• Evaluation of metal chelator peptides derived from potato, seaweed and single cell proteins: Predicted by bioinformatics and validated in omega-3 enriched mayonnaise
• Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise
• Camel Milk Allergenicity – an Oral Sensitization Study in Brown Norway Rats
• Evaluation of inherent immunogenicity and allergenicity of camel and cow’s milk products – a study using Brown Norway rats
• Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties
• Targeted hydrolysis of native potato protein: A novel route for obtaining hydrolysates with improved interfacial properties
• Interfacial properties of potato peptides identified by bioinformatics: application in omega-3 delivery emulsions
• Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy
• Identifying Peptides Derived from Seaweed, Single Cell and Potato Protein with Emulsifying Properties and Investigating their Functionality in 5% Fish Oil-in-Water Emulsions
• Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins
• Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins
• Thai Traditional Fermented Fish Paste Ka‐pi‐plaa
• Extracellular microbial proteases with specificity for plant proteins in food fermentation
• Antioxidant Activity of Peptides Embedded in Potato, Seaweed, Rubisco and Single Cell Proteins
• Heat treatment and enzymatic hydrolysis induce distinct physicochemical modifications of cow's and camel milk proteins, affecting their allergenicity in different ways
• Physical and oxidative stability of emulsions stabilized with fractionated potato protein hydrolysates obtained from starch production byproduct: Use of bioinformatics and proteomics
• Effects of pH on techno-functionality and interfacial activity of potato protein extract (PPE)
• Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics
• Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk
• Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk
• Editorial: Microbial food and feed ingredients - reconciling tradition and novelty
• Effects of pH on techno-functionality and interfacial activity of potato protein extract (PPE)
• Camel Milk cannot prevent the Development of Cow's Milk Allergy – A Study in Brown Norway Rats
• Peptide emulsifiers from potato
• Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics
• AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides
• The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
• Antioxidant Activity of Peptides Embedded in Potato, Seaweed, Rubisco and Single Cell Proteins
• Production of emulsifying peptides from seaweed protein by enzymatic hydrolysis
• A potent peptide emulsifier from potato storage proteins and its natural isoforms: Insight into the structure/function relationship of amphipathic, α-helical peptide emulsifiers, their targeted release, and applicability
• Bioinformatically predicted antioxidant peptides derived from plant, microbial, and marine protein sources
• Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
• Physical and oxidative stability of emulsions stabilized with fractionated potato protein hydrolysates obtained from starch production byproduct
• Selection of proteolytic LAB starter cultures for acidification of soy based dairy alternatives
• Editorial Fourteenth International Symposium on Lactic Acid bacteria (LAB14)
• Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk
• Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.
• Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions
• Preservation of Raw Camel Milk by Lactoperoxidase System Using Hydrogen Peroxide Producing Lactic Acid Bacteria
• Antimicrobial activity of novel Lactococcus lactis strains against Salmonella Typhimurium DT12, Escherichia coli O157:H7 VT- and Klebsiella pneumoniae in raw and pasteurised camel milk
• Characterizing patatin specific protease activity by high-throughput homo-FRET assay and mass spectrometry
• Draft Genome Sequences of Lactococcus lactis Strains MS22314, MS22333, MS22336, and MS22337, Isolated from Fermented Camel Milk in Ethiopia
• Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum
• Modeled Structure of the Cell Envelope Proteinase of Lactococcus lactis
• Autolysis and the endogenous proteinases characterised in beardless barb ( Anematichthys apogon ) muscle
• Editorial: microbial food and feed ingredients – functionality and health
• Redox reactions in food fermentations
• Engineering of Bacillus subtilis 168 for increased nisin resistance
• Food fermentations: Microorganisms with technological beneficial use
• Factors influencing the gelation and rennetability of camel milk using camel chymosin
• Analysis of the human intestinal epithelial cell transcriptional response to Lactobacillus acidophilus, Lactobacillus salivarius, Bifidobacterium lactis and Escherichia coli
• Environmentally regulated promoters in Lactococci.
• Insertion of transposon Tn917 derivatives into the Lactococcus lactis subsp. lactis chromosome
• Commercial bacterial starter cultures for fermented foods of the future
• Processing Challenges and Opportunities of Camel Dairy Products
• Coagulants et cultures pour le lait de chamelle
• Immunogenicity and allergenicity of camel and cow's milk: a comparative study in brown Norway rats
• Nonsense suppression in Lactococcus lactis: Construction of a <> cloning vector
• CLONING AND PARTIAL CHARACTERIZATION OF REGULATED PROMOTERS FROM LACTOCOCCUS-LACTIS TN917-LACZ INTEGRANTS WITH THE NEW PROMOTER PROBE VECTOR, PAK80
• INSERTION OF TRANSPOSON TN917 DERIVATIVES INTO THE LACTOCOCCUS-LACTIS SUBSP LACTIS CHROMOSOME
• Environmentally regulated promoters in lactococci
• PARTICIPATION OF THE LYTIC REPLICON IN BACTERIOPHAGE-P1 PLASMID MAINTENANCE
• Cloning and transcriptional analysis of two threonine biosynthetic genes from Lactococcus lactis MG1614
• Isolation of Lactococcus lactis nonsense suppressors and construction of a food-grade cloning vector
• Cloning and transcriptional analysis of two threonine biosynthetic genes from Lactococcus lactis MG1614
• Nonsense suppression in Lactococcus lactis: construction of a "food-grade" cloning vector.
• Participation of the lytic replicon in bacteriophage P1 plasmid maintenance
• Cloning and partial characterization of regulated promoters from Lactococcus lactis Tn917-lacZ integrants with the new promoter probe vector, pAK80
• The lactic acid bacteria, the food chain, and their regulation
• Erratum to "Food fermentations: Microorganisms with technological beneficial use" [International Journal of Food Microbiology 154 (2012) 87-97]
• Effect of four probiotic strains and Escherichia coli O157:H7 on tight junction integrity and cyclo-oxygenase expression
• Characterization of recombinant camel chymosin reveals superior properties for the coagulation of bovine and camel milk
• Comparative evaluation of the antimicrobial activity of different antimicrobial peptides against a range of pathogenic Bacteria
• Cloning of the lys A gene from Mycobacterium tuberculosis
• Antimicrobial peptide CAP18 and its effect on Yersinia ruckeri infections in rainbow trout Oncorhynchus mykiss (Walbaum): comparing administration by injection and oral routes
• Functional and technological properties of camel milk proteins: A review
• Structure and mapping of antigenic domains of protein antigen b, a 38,000-molecular-weight protein of Mycobacterium tuberculosis.
• Microbial Glycosidases for Nondigestible
• Proteolysis of camel milk by lactic acid bacteria
• Characterization of lactic acid bacteria in spontaneously fermented caml milk and selection of strains for fermentation of camel milk
• Factors Influencing Gelation and Rennetability of Camel Milk using Camel Chymosin
• Development of Starter Cultures
• Comparison of the Acidification Activities of Commercial Starter Cultures on Camel and Cow Milk
• Starter Cultures: Uses in the Food Industry.
• The Legal Status of Microbial Food Cultures in the European Union: An Overview
• Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk
• Comparison of the acidification activities of commercial starter cultures in camel and bovine milk
• PROVIDE a project aiming at protein valorization through informatics, hydrolysis, and separation
• Viden er den vigtigste ingrediens
• Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk
• Dissection of the antimicrobial and hemolytic activity of Cap18: Generation of Cap18 derivatives with enhanced specificity
• Immunogenicity and allergenicity of camel and cow's milk: a comparative study in brown Norway rats
• The role of outer membrane proteins and lipopolysaccharides for the sensitivity of escherichia coli to antimicrobial peptides
• Comparison of the Allergenicity and Immunogenicity of Camel and Cow’s Milk—A Study in Brown Norway Rats
• AnOxPe-pred: Using deep learning for the prediction of antioxidative properties of peptides.
• Emulsifying properties of potato peptides
• The nucleotide sequence of the dnaA gene promoter and of the adjacent rpmH gene, coding for the ribosomal protein L34, of Escherichia coli.
• Host participation in plasmic maintenance: Dependence upon dnaA of replicons derived from P1 and F
• Genetic characterization and partial sequence determination of a Treponema pallidum operon expressing two immunogenic membrane proteins in Escherichia coli
• The nucleotide sequence of the dna A gene and the first part of the DNAN gene of Escherichia coli K-12
• Fine structure genetic map and complementation analysis of mutations in the dnaA gene of Escherichia coli
• Structure and regulation of the lytic replicon of phage P1
• Physical mapping and nucleotide sequence of the rnpA gene that encodes the protein component of ribonuclease P in Escherichia coli
• HOST PARTICIPATION IN PLASMID MAINTENANCE - DEPENDENCE UPON DNAA OF REPLICONS DERIVED FROM P1 AND F
• GENETIC-CHARACTERIZATION AND PARTIAL SEQUENCE DETERMINATION OF A TREPONEMA-PALLIDUM OPERON EXPRESSING 2 IMMUNOGENIC MEMBRANE-PROTEINS IN ESCHERICHIA-COLI
• THE NUCLEOTIDE-SEQUENCE OF THE DNAA GENE PROMOTER AND OF THE ADJACENT RPMH GENE, CODING FOR THE RIBOSOMAL-PROTEIN L34, OF ESCHERICHIA-COLI
• Comparative Structure Analysis of the Multi-Domain, Cell Envelope Proteases of Lactic Acid Bacteria
• Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream
• Autolysis and the endogenous proteinases characterised in beardless barb (Anematichthys apogon) muscle
• Editorial 14th international symposium on lactic acid bacteria (LAB14)
• Dried Raw Camel Milk Spot (“DRCMS”) as a Simple and Efficient Microsampling Method from Hot and Remote Regions for Mesophilic Aerobe Count and Lactofermentation Microbiota Activity Detection
• Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics
• Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
• Enzymatic hydrolysis and extensive heat treatment induce distinct modifications of cow's and camel milk proteins of relevance for production of infant formula
• Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and potato drinks
• Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium
• Lactococcus cell envelope proteases enable lactococcal growth in minimal growth media supplemented with high molecular weight proteins of plant and animal origin
• Impact of processing on the sensitising capacity and cross-reactivity of cow’s and camel milk proteins in a Brown Norway rat study
• Impact of processing on the sensitising capacity and cross-reactivity of cow's and camel milk proteins in a Brown Norway rat study
• Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweedEucheuma denticulatum
• Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production
• Analysis of Genetic Signatures of Virulence and Resistance in Foodborne Staphylococcus aureus Isolates from Algeria
• Analysis of genetic signatures of virulence and resistance in foodborne Staphylococcus aureus isolates from Algeria