Vibeke Orlien
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26, Building: 74-5-T576
1958 Frederiksberg C
ORCID: 0000-0003-4354-6591
1 - 1 out of 1Page size: 100
- 2021
- Published
Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage
Jia, G., Orlien, Vibeke, Liu, H. & Sun, A., 2021, In : LWT. 135, 7 p., 110084.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4226516
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High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
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597
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Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
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62
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The Effect of Processing on Digestion of Legume Proteins
Research output: Contribution to journal › Journal article › Research › peer-review
Published