Vibeke Orlien
Associate Professor
- Published
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment
Grossi, A. B., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M. & Orlien, Vibeke, 2012, In: Meat Science. 92, 4, p. 481-489 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties
Bolumar Garcia, J. T., Lapena Gomez, D., Skibsted, Leif Horsfelt & Orlien, Vibeke, 2016, In: Food Packaging and Shelf Life. 7, p. 26-33 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Sensory quality and consumer perception of high pressure processed orange juice and apple juice
Song, Q., Rune, C. J. B., Thybo, A. K., Clausen, M. P., Orlien, Vibeke & Giacalone, D., 2023, In: LWT. 173, 13 p., 114303.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi
Bak, K. H., Thulstrup, Peter Waaben & Orlien, Vibeke, 2014, In: Food Chemistry. 148, p. 120-123 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Storage stability of cauliflower soup powder: the effect of lipid oxidation and protein degradation reactions
Raitio, R. J., Orlien, Vibeke & Skibsted, Leif Horsfelt, 2011, In: Food Chemistry. 128, 2, p. 371-379 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics
Zhang, Y., Sharan, Siddharth, Rinnan, Åsmund & Orlien, Vibeke, 2021, In: Foods. 10, 11, 18 p., 2848.Research output: Contribution to journal › Review › Research › peer-review
- Published
Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages
Grossi, A. B., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M. & Orlien, Vibeke, 2011, In: Meat Science. 89, 2, p. 195-201 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Temperature effects on pressure denaturation of ß-lactoglobulin
Skibsted, Leif Horsfelt, Orlien, Vibeke & Stapelfeldt, H., 2007, In: Milchwissenschaft. 62, 1, p. 13-15 3 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix
Orlien, Vibeke, Risbo, Jens, Rantanen, H. & Skibsted, Leif Horsfelt, 2006, In: Food Chemistry. 94, 1, p. 37-46 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The Effect of Processing on Digestion of Legume Proteins
Drulyte, D. & Orlien, Vibeke, 2019, In: Foods. 8, 6, 9 p., 224.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4226516
Most downloads
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969
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High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
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627
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 -
139
downloads
Biochemical and Nutritional Changes during Food Processing and Storage
Research output: Contribution to journal › Editorial › Research › peer-review
Published