Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus

ORCID: 0000-0002-4258-8960

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  1. Published

    Model of a sub-main transition in phospholipid bilayers

    Nielsen, M., Miao, L., Ipsen, J. H., Jørgensen, K., Zuckermann, M. J. & Mouritsen, Ole G., 4 Sep 1996, In: Biochimica et Biophysica Acta - Biomembranes. 1283, 2, p. 170-176 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Published

    Sterol evolution and the physics of membranes

    Nielsen, M., Thewalt, J., Miao, L., Ipsen, J. H., Bloom, M., Zuckermann, M. J. & Mouritsen, Ole G., 1 Nov 2000, In: Europhysics Letters. 52, 3, p. 368-374 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Nanometre-scale structure of fluid lipid membranes

    Nielsen, L. K., Vishnyakov, A., Jørgensen, K., Bjørnholm, T. & Mouritsen, Ole G., 2000, In: Journal of Physics: Condensed Matter. 12, 8A, p. A309-A314

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Protein-lipid interactions and membrane heterogeneity

    Mouritsen, Ole G. & Biltonen, R. L., 1993, Protein-Lipid Interactions. Watts, A. (ed.). Elsevier, p. 1-39 39 p. (New Comprehensive Biochemistry, Vol. 25).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  5. Computer simulation of interfacial fluctuation phenomena

    Mouritsen, Ole G., Jørgensen, K., Ipsen, J. H., Jørgensen, K., Zuckermann, M. J. & Cruzeiro-Hansson, L., 1990, In: Physica Scripta. T33, p. 42-51 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    World cuisine of seaweeds: science meets gastronomy

    Mouritsen, Ole G., Rhatigan, P. & Pérez-Lloréns, J. L., 2018, In: International Journal of Gastronomy and Food Science. 14, p. 55-65

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    The membrane interface as a structured compartment and a substrate for enzyme action

    Mouritsen, Ole G., Bagatolli, L. A. & Simonsen, A. C., 1 Jan 2014, Structure and Dynamics of Membranous Interfaces. Wiley-Interscience, p. 3-17 15 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  8. Published

    Mad og smag som motor for læring i børnehøjde

    Mouritsen, Ole G., 2018, Københavns Generation Mad: En status over maden til børn og unge i Københavns Kommune 2007-2017 udarbejdet af Københavns Madhus. København: Københavns Madhus, p. 100-101 2 p.

    Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication

  9. Published

    Algae in the Human World: Beauty and Taste Come First

    Mouritsen, Ole G. & Pérez Lloréns, J. L., 2024, Being Algae: Transformations in Water Plant Studies. Hendlin, Y. H., Weggelaar, J., Derossi, N. & Mugnai, S. (eds.). Brill, p. 103-127 25 p. (Critical Plant Studies , Vol. 8).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  10. Published

    Design and 'umamification' of vegetable for sustainable eating

    Mouritsen, Ole G. & Styrbæk, K., 2020, In: International Journal of Food Design. 5, 1-2, p. 9-42 34 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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