Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus

ORCID: 0000-0002-4258-8960

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  1. Published

    Force trace hysteresis and temperature dependence of bridging nanobubble induced forces between hydrophobic surfaces

    Thormann, E., Simonsen, A. C., Hansen, Per & Mouritsen, Ole G., 1 Sep 2008, In: ACS Nano. 2, 9, p. 1817-1824 8 p.

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

  2. Published

    Interactions between a polystyrene particle and hydrophilic and hydrophobic surfaces in aqueous solutions

    Thormann, E., Simonsen, A. C., Hansen, Per & Mouritsen, Ole G., 15 Jul 2008, In: Langmuir. 24, 14, p. 7278-7284 7 p.

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

  3. Published

    Dynamic force spectroscopy on soft molecular systems: Improved analysis of unbinding spectra with varying linker compliance

    Thormann, E., Hansen, Per, Simonsen, A. C. & Mouritsen, Ole G., 1 Dec 2006, In: Colloids and Surfaces B: Biointerfaces. 53, 2, p. 149-156 8 p.

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

  4. Published

    Gastrofysik og smagshåndværk

    Sørensen, S., Brønnum, L., Christensen, M., Rymann, E., Schneider, M. & Mouritsen, Ole G., 2024, Praxis. 456 p.

    Research output: Book/Report › Book › Education

  5. Computer simulation of temperature-dependent growth of fractal and compact domains in diluted Ising models

    Sørensen, E. S., Fogedby, H. C. & Mouritsen, Ole G., 1989, In: Physical Review A. 39, 4, p. 2194-2205 12 p.

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

  6. Crossover from Nonequilibrium Fractal Growth to Equilibrium Compact Growth

    Sørensen, E. S., Fogedby, H. C. & Mouritsen, Ole G., 1988, In: Physical Review Letters. 61, 24, p. 2770-2773 4 p.

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

  7. Published

    Science education and public understanding of science via food, cooking and flavour

    Sörensen, P. & Mouritsen, Ole G., 2019, In: International Journal of Gastronomy and Food Science. 15, p. 36-47

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

  8. Published

    Anisotropic ordering in a two-temperature lattice gas

    Szolnoki, A., Szabó, G. & Mouritsen, Ole G., 1 Jan 1997, In: Physical Review E - Statistical Physics, Plasmas, Fluids, and Related Interdisciplinary Topics. 55, 3, p. 2255-2259 5 p.

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

  9. Published

    Grønt med umami og velsmag: Håndværk, viden & opskrifter

    Styrbæk, K. & Mouritsen, Ole G., 2020, Gyldendal. 342 p.

    Research output: Book/Report › Book › Communication

  10. Published

    Grønt med umami: Små, sommerlige hapseretter med en overraskende smag

    Styrbæk, K. & Mouritsen, Ole G., 7 Aug 2020, In: Jyllands-Posten. Sektion K, p. 12, 14 2 p.

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  11. Published

    Velsmag. Den grønne omstilling og vores mad

    Styrbæk, K. & Mouritsen, Ole G., 6 Jun 2020, In: Avisen Danmark. p. 14 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication

  12. Published

    Smag kan forbedre kemopatienters livskvalitet

    Styrbæk, K. & Mouritsen, Ole G., 2017

    Research output: Other contribution › Net publication - Internet publication › Communication

  13. Lud og læsket kalt i kulinarisk kemi

    Styrbæk, K., Styrbæk, K., Hansen, P. L. & Mouritsen, Ole G., 2017, In: Dansk Kemi. 98 (4), p. 8-11 4 p.

    Research output: Contribution to journal › Journal article › Communication

  14. Lipid enrichment and selectivity of integral membrane proteins in two-component lipid bilayers

    Sperotto, M. M. & Mouritsen, Ole G., 1993, In: European Biophysics Journal. 22, 5, p. 323-328 6 p.

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

  15. Theory of protein-induced lateral phase separation in lipid membranes

    Sperotto, M. M., Ipsen, J. H. & Mouritsen, Ole G., 1989, In: Cell Biochemistry and Biophysics. 14, 1, p. 79-95 17 p.

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

  16. Mean-field and Monte Carlo simulation studies of the lateral distribution of proteins in membranes

    Sperotto, M. M. & Mouritsen, Ole G., 1991, In: European Biophysics Journal. 19, 4, p. 157-168 12 p.

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

  17. Monte Carlo simulation studies of lipid order parameter profiles near integral membrane proteins

    Sperotto, M. M. & Mouritsen, Ole G., 1991, In: Biophysical Journal. 59, 2, p. 261-270 10 p.

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

  18. Dependence of lipid membrane phase transition temperature on the mismatch of protein and lipid hydrophobic thickness

    Sperotto, M. M. & Mouritsen, Ole G., 1988, In: European Biophysics Journal. 16, 1, p. 1-10 10 p.

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

  19. Dynamics of ordering processes in annealed dilute systems: Island formation, vacancies at domain boundaries, and compactification

    Shah, P. J. & Mouritsen, Ole G., 1990, In: Physical Review B (Condensed Matter and Materials Physics). 41, 10, p. 7003-7018 16 p.

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

  20. Published

    'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication

    Schneider, M., Wistoft, K., Frøst, Michael Bom, Olsen, Annemarie, Hedegaard, L. & Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 166 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  21. Published

    Gastrophysical and chemical characterization of structural changes in cooked squid mantle

    Schmidt, C. V., Plankensteiner, L., Clausen, M. P., Walhter, A. R., Kirkensgaard, Jacob Judas Kain, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Journal of Food Science. 86, 11, p. 4811-4827

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

  22. Published

    Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

    Schmidt, C. V. & Mouritsen, Ole G., 2022, In: Foods. 11, 17, 21 p., 2559.

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

  23. Published

    Umami-potentiale af fermenterede drikkevarer

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 2, p. 16-19 4 p.

    Research output: Contribution to journal › Journal article › Research

  24. Published

    Spise blæksprutter - er du mør?

    Schmidt, C. V., hws697, hws697, Sun, Y., Faxholm, P. L., Flore, R., Clausen, M. P., Olsen, Karsten & Mouritsen, Ole G., 2018, In: Aktuel Naturvidenskab. 3, p. 8-13 6 p.

    Research output: Contribution to journal › Journal article › Communication

  25. Published

    Umami potential of Nordic squid (Loligo forbesii)

    Schmidt, C. V., Poojary, Mahesha Manjunatha, Mouritsen, Ole G. & Olsen, Karsten, 2020, In: International Journal of Gastronomy and Food Science. 22, 10 p., 100275.

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

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