Publications by authors named "Colin Ray"

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Biotransformation of lactose-free acid whey by Chlorella vulgaris and Tetradesmus obliquus into value-added products.
Duygu Ozcelik, Rocio Espinosa, Radhakrishna Shetty, Shyam Suwal, Henriette Lyng Røder, Colin Ray

Bioresour Technol· February 2026

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Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula.
Pernille Lund, Mie Rostved Bechshøft, Colin A Ray, Marianne N Lund

J Agric Food Chem· January 2022

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Prediction of α-Lactalbumin and β-Lactoglobulin Composition of Aqueous Whey Solutions Using Fourier Transform Mid-Infrared Spectroscopy and Near-Infrared Spectroscopy.
Margherita Tonolini, Klavs Martin Sørensen, Peter B Skou, Colin Ray, Søren Balling Engelsen

Appl Spectrosc· June 2021

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Impact of UHT treatment and storage on liquid infant formula: Complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering.
Pernille Lund, Søren Bang Nielsen, Christian Fiil Nielsen, Colin A Ray, Marianne N Lund

Food Chem· June 2021

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Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production.
Wei Zhang, Mahesha M Poojary, Valentin Rauh, Colin A Ray, Karsten Olsen

J Agric Food Chem· March 2020

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Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage.
Wei Zhang, Mahesha M Poojary, Valentin Rauh, Colin A Ray, Karsten Olsen

J Agric Food Chem· November 2019

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Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C.
Wei Zhang, Mahesha M Poojary, Karsten Olsen, Colin A Ray, Marianne N Lund

J Agric Food Chem· June 2019

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Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems.
Wei Zhang, Colin Ray, Mahesha M Poojary, Therese Jansson, Karsten Olsen

J Agric Food Chem· January 2019

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Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.
Therese Jansson, Valentin Rauh, Bente P Danielsen, Mahesha M Poojary, Sandra S Waehrens, Colin A Ray

J Agric Food Chem· December 2017

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Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk.
Therese Jansson, Hanne B Jensen, Ulrik K Sundekilde, Morten R Clausen, Nina Eggers, Colin Ray

J Agric Food Chem· November 2014

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Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk.
Therese Jansson, Morten R Clausen, Ulrik K Sundekilde, Nina Eggers, Steffen Nyegaard, Colin Ray

J Agric Food Chem· August 2014

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Substituted 7-amino-5-thio-thiazolo[4,5-d]pyrimidines as potent and selective antagonists of the fractalkine receptor (CX3CR1).
Sofia Karlström, Gunnar Nordvall, Daniel Sohn, Andreas Hettman, Dominika Turek, Colin Ray

J Med Chem· April 2013

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Sulfonimidamides as sulfonamides bioisosteres: rational evaluation through synthetic, in vitro, and in vivo studies with γ-secretase inhibitors.
Fernando Sehgelmeble, Juliette Janson, Colin Ray, Susanne Rosqvist, Susanne Gustavsson

ChemMedChem· March 2012

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