Vibeke Orlien
Associate Professor
- Published
High Pressure–Induced Changes in Meat Color
Orlien, Vibeke, 2017, Reference Module in Food Sciences. 1 ed. Elsevier, 7 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
In situ measurements of pH changes in ß-lactoglobulin solutions under high hydrostatic pressure
Orlien, Vibeke, Olsen, Karsten & Skibsted, Leif Horsfelt, 2007, In: Journal of Agricultural and Food Chemistry. 55, 11, p. 4422-4428 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Innovative Food Processing Technologies: A Comprehensive Review: Structural Changes Induced in Foods by HPP
Orlien, Vibeke, 2019, Reference Module in Food Science. Elsevier, 18 p. (Reference Module in Food Science).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
High pressure treatment and the effects on meat proteins
Orlien, Vibeke, 2017, In: Medical Research Archives. 5, 8, 10 p.Research output: Contribution to journal › Review › Research › peer-review
- Published
Biochemical and Nutritional Changes during Food Processing and Storage
Orlien, Vibeke & Bolumar, T., Oct 2019, In: Foods. 8, 10, 3 p., 494.Research output: Contribution to journal › Editorial › Research › peer-review
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Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature
Orlien, Vibeke, Boserup, L. & Olsen, Karsten, 2010, In: Journal of Dairy Science. 93, 1, p. 12-18 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Forskerne laver mad på højtryk
Orlien, Vibeke & Sørensen, Carsten Peter, 2007, Fremtidens fødevarer: sikrere, sundere, sjovere. Thostrup, L., Bjerno, G. L., Aabo, C. & Jensen, M. V. S. (eds.). Frederiksberg: Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, p. 10-11 2 p. (Temahæfte 2007).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Effect of processing on in vitro digestibility (IVPD) of food proteins
Orlien, Vibeke, Aalaei, K., Poojary, Mahesha Manjunatha, Nielsen, Dennis Sandris, Ahrné, Lilia & Ruiz Carrascal, Jorge, 2023, In: Critical Reviews in Food Science and Nutrition. 63, 16, p. 2790-2839Research output: Contribution to journal › Review › Research › peer-review
- Published
Processing Effects on Protein Structure and Physicochemical Properties
Orlien, Vibeke & Rinnan, Åsmund, 2022, In: Foods. 11, 11, 4 p., 1607.Research output: Contribution to journal › Editorial › Research
- Published
New types of milk-based products by high pressure
Orlien, Vibeke, 2010, In: New Food. 4, p. 25-27 3 p.Research output: Contribution to journal › Journal article › Research
ID: 4226516
Most downloads
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974
downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published -
630
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 -
144
downloads
Biochemical and Nutritional Changes during Food Processing and Storage
Research output: Contribution to journal › Editorial › Research › peer-review
Published