Karsten Olsen

Associate Professor

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ORCID: 0000-0002-0104-6292

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Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems
Zhang, W., Ray, C., Poojary, Mahesha Manjunatha, Jansson, T., Olsen, Karsten & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 3, p. 875-886 12 p.
Research output: Contribution to journal › Journal article › peer-review
Published
Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides
Zhang, Y., Olsen, Karsten, Grossi, A. B. & Otte, Jeanette, 2013, In: Food Chemistry. 141, 3, p. 2343-2354 12 p.
Research output: Contribution to journal › Journal article › peer-review

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ID: 4240660

955 downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published
611 downloads
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › peer-review
Published
99 downloads
The physical stability of plant-based drinks and the analysis methods thereof
Research output: Contribution to journal › Review › peer-review
Published