1. Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates. (April 2019) Authors: Kessler, Fabienne; Nielsen, Mathias Boe Riisgaard; Tøstesen, Marie; Duelund, Lars; Clausen, Mathias P.; Giacalone, Davide Journal: Meat science Issue: Volume 150(2019) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. Issue 7 (6th July 2018) Authors: Han, Minyi; Clausen, Mathias P.; Christensen, Morten; Vossen, Els; Van Hecke, Thomas; Bertram, Hanne Christine Journal: Food & function Issue: Volume 9:Issue 7(2018) Page Start: 4017 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam. (December 2022) Authors: Bonilla, Jose C.; Sørensen, Jesper L.; Warming, Amalie S.; Clausen, Mathias P. Journal: Food hydrocolloids Issue: Volume 133(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Sensory quality and consumer perception of high pressure processed orange juice and apple juice. (1st January 2023) Authors: Song, Qiushuang; Rune, Christina J.Birke; Thybo, Anette K.; Clausen, Mathias P.; Orlien, Vibeke; Giacalone, Davide Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 173(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Super-resolution microscopy to visualize and quantify protein microstructural organization in food materials and its relation to rheology: Egg white proteins. (March 2022) Authors: Bonilla, Jose C.; Clausen, Mathias P. Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review. (July 2022) Authors: Song, Qiushuang; Li, Renjie; Song, Xiao; Clausen, Mathias P.; Orlien, Vibeke; Giacalone, Davide Journal: Food research international Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗