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High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Publikation: Konferencebidrag › Poster › Forskning
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Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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The physical stability of plant-based drinks and the analysis methods thereof
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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