Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus

ORCID: 0000-0002-4258-8960

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  1. Giant Unilamellar Vesicles (GUVs) as a Laboratory to Study Mesoscopic Lipid Domains in Membranes

    Bagatolli, L. A. & Mouritsen, Ole G., 2014, Cell Membrane Nanodomains: From Biochemistry to Nanoscopy. Cambi, A. & Lidke, D. S. (eds.). CRC Press, p. 3-23 21 p.

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

  2. Published

    Imaging foodstuff and products of culinary transformations

    Clausen, M. P., Christensen, M. & Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R. M., Kelly, A. L., Lavelle, C. & Kientza, H. T. V. (eds.). New York: CRC Press, p. 404-409 5 p.

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

  3. Published

    Seaweeds and the United Nations' Sustainable Development Goals - 2022 and beyond

    Cornish, M. L., Mouritsen, Ole G., Pérez Lloréns, J. L., Critchley, A. T. & Hurtado, A. Q., 2024, Applications of Seaweeds in Food and Nutrition. Heftt, D., Badmus, U. & Adetunji, C. (eds.). Elsevier, p. 45-62

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

  4. Membrane Protein-Lipid Match and Mismatch

    Mouritsen, Ole G., 2012, Comprehensive Biophysics. Egelman, E. H. (ed.). Elsevier, Vol. 5. p. 245-260 16 p.

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

  5. Published

    Membrane and Protein Aggregates

    Mouritsen, Ole G., 1 Jan 2005, Encyclopedia of Condensed Matter Physics. Elsevier Science Inc., p. 318-324 7 p.

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

  6. 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

  7. Accepted/In press

    Umamification as a culinary means for sustainable eating at home and at restaurants

    Mouritsen, Ole G. & Styrbæk, K., 2023, (Accepted/In press) Chefs, Restaurants, and Culinary Sustainability. Counihan, C. & Højlund Pedersen, S. (eds.). University of Arkansas Press, (Global Foodways Series).

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

  8. Published

    Foreword: Those tasty and curious organism affectionately called seaweeds

    Mouritsen, Ole G. & Critchley, A. T., 2018, Those Curious and Delicious Seaweeds: A Fascinating Voyage From Biology to Gastronomy. Lloréns, J. L. P., Carrero, I. H., Oñate, J. J. V., Murillo, F. G. B. & Léon, Á. (eds.). Editorial UCA, p. IX-XIV

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

  9. Permeability of lipid bilayers near the phase transition

    Mouritsen, Ole G., Jørgensen, K. & Hønger, T., 1995, Permeability and Stability of Lipid Bilayers. Disalvo, E. A. & Simon, S. A. (eds.). CRC Press, p. 137-160 24 p.

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

  10. Published

    Texture: how texture makes flavour

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 585-592 8 p.

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

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