Vibeke Orlien

Vibeke Orlien

Associate Professor


  1. 2021
  2. Published

    Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage

    Jia, G., Orlien, Vibeke, Liu, H. & Sun, A., 2021, In: LWT. 135, 7 p., 110084.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. E-pub ahead of print

    Effect of processing on in vitro digestibility (IVPD) of food proteins

    Orlien, Vibeke, Aalaei, K., Poojary, Mahesha Manjunatha, Nielsen, Dennis Sandris, Ahrné, Lilia & Ruiz Carrascal, Jorge, 2021, (E-pub ahead of print) In: Critical Reviews in Food Science and Nutrition.

    Research output: Contribution to journalReviewResearchpeer-review

  4. Published

    High-pressure processing of meat: Molecular impacts and industrial applications

    Bolumar, T., Orlien, Vibeke, Sikes, A., Aganovic, K., Bak, K. H., Guyon, C., Stübler, A. S., de Lamballerie, M., Hertel, C. & Brüggemann, D. A., 2021, In: Comprehensive Reviews in Food Science and Food Safety. 20, 1, p. 332-368 37 p.

    Research output: Contribution to journalReviewResearchpeer-review

  5. Published

    Two statistical tools for assessing functionality and protein characteristics of different fava bean (Vicia faba l.) ingredients

    Sharan, Siddharth, Zotzel, J., Stadtmüller, J., Bonerz, D., Aschoff, J., Saint-Eve, A., Maillard, M. N., Olsen, Karsten, Rinnan, Åsmund & Orlien, Vibeke, 2021, In: Foods. 10, 10, 11 p., 2489.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4226516