Karsten Olsen
Associate Professor
ORCID: 0000-0002-0104-6292
Keywords
- Faculty of Science - Analytical Chemistry, Biotechnology, Enzymes in Foods, Food chemistry, Food quality, Chemometrics, High pressure technology, Chemistry, Kinetics, Food processing
ID: 4240660
Most downloads
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983
downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published -
638
downloads
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
132
downloads
The physical stability of plant-based drinks and the analysis methods thereof
Research output: Contribution to journal › Review › Research › peer-review
Published