Karsten Olsen

Associate Professor

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ORCID: 0000-0002-0104-6292

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2003
Published
Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin
Olsen, Karsten, Kristiansen, K. R. & Skibsted, Leif Horsfelt, 2003, In: Food Chemistry. 80, 2, p. 255-260 5 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Radicaloid-Type Oxidative Decomposition Of Beer Bittering Agents Revealed
Huvaere, K., Andersen, M. L., Olsen, Karsten, Skibsted, L., Heyerick, A. & De Keukeleire, D., 2003, In: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim. 9, 9, p. 4693-4699 7 p.
Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4240660

970 downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published
627 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
119 downloads
The physical stability of plant-based drinks and the analysis methods thereof
Research output: Contribution to journal › Review › Research › peer-review
Published