Mathias Porsmose Clausen
Syddansk Universitet
H-index: 21
Europe-Denmark
Top articles of Mathias Porsmose Clausen
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route | Food Hydrocolloids | Wenjie Xia Tomasz Pawel Czaja Matias Via Haoyang Zhang Mathias Porsmose Clausen | 2024/8/1 |
Phase behaviour and structure formation of alginate-gelatin composite gels | Food Hydrocolloids | Sabrina Bäther Jasper Hartwig Seibt Christoph Simon Hundschell Jose C Bonilla Mathias Porsmose Clausen | 2024/4/1 |
A novel low-temperature procedure for oleogelation of heat-sensitive oils: Oleogels based on tucumã oil and ethyl cellulose | LWT | Priscila Dayane de Freitas Santos Shaghayegh Keshanidokht Saket Kumar Mathias Porsmose Clausen Matias Alejandro Via | 2024/2/1 |
Structural characterization of solvent-based food preparation of jellyfish | Soft Matter | Mie T Pedersen Thomas A Vilgis Jonathan R Brewer Per L Hansen Mathias P Clausen | 2024 |
4-oxo-2-nonenal-induced α-synuclein oligomers interact with membranes in the cell, leading to mitochondrial fragmentation | Biochemistry | Camilla B Andersen Astrid K Lausdahl Janni Nielsen Mathias P Clausen Frans AA Mulder | 2023/7/24 |
Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein | Food Hydrocolloids | Shaghayegh Keshanidokht Saket Kumar Peter Waaben Thulstrup Matias Alejandro Via Mathias Porsmose Clausen | 2023/2/13 |
Acids in brewed coffees: Chemical composition and sensory threshold | Current Research in Food Science | Christina J Birke Rune Davide Giacalone Ida Steen Lars Duelund Morten Münchow | 2023/1/1 |
Sensory quality and consumer perception of high pressure processed orange juice and apple juice | LWT | Qiushuang Song Christina J Birke Rune Anette K Thybo Mathias P Clausen Vibeke Orlien | 2023/1/1 |
Feasibility of United Arab Emirates Native Seaweed Ulva intestinalis as a Food Source: Study of Nutritional and Mineral Compositions | Phycology | Rashed Farzanah Mathias Porsmose Clausen Eva Christensen Arnspang Jens Ejbye Schmidt Juan-Rodrigo Bastidas-Oyanedel | 2022/2/17 |
Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam | Food Hydrocolloids | Jose C Bonilla Jesper L Sørensen Amalie S Warming Mathias P Clausen | 2022/12/1 |
Zein-stabilized emulsions by ethanol addition; stability and microstructure | Food Hydrocolloids | Shaghayegh Keshanidokht Matias Alejandro Via Cigdem Yucel Falco Mathias Porsmose Clausen Jens Risbo | 2022/12/1 |
Consumer perception of plant-based burger recipes studied by projective mapping | Future Foods | Christina J Birke Rune Qiushuang Song Mathias P Clausen Davide Giacalone | 2022/12/1 |
The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review | Qiushuang Song Renjie Li Xiao Song Mathias P Clausen Vibeke Orlien | 2022/7/1 | |
Super-resolution microscopy to visualize and quantify protein microstructural organization in food materials and its relation to rheology: Egg white proteins | Food Hydrocolloids | Jose C Bonilla Mathias P Clausen | 2022/3/1 |
Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science | Davide Giacalone Mathias P Clausen Sara R Jaeger | 2022/12/1 | |
Imaging foodstuffs and products of culinary transformations | Mathias Porsmose Clausen Morten Christensen Ole G Mouritsen | 2021/6/8 | |
Compressed fluids extraction methods, yields, antioxidant activities, total phenolics and flavonoids content for Brazilian Mantiqueira hops | The Journal of Supercritical Fluids | Bruno Aguilar Veiga Fabiane Hamerski Mathias Porsmose Clausen Massimiliano Errico Agnes de Paula Scheer | 2021/4/1 |
Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté | Physics of Fluids | Matias A Via Mathias Baechle Alexander Stephan Thomas A Vilgis Mathias P Clausen | 2021/11/1 |
Gastrophysical and chemical characterization of structural changes in cooked squid mantle | Journal of Food Science | Charlotte Vinther Schmidt Lorenz Plankensteiner Mathias Porsmose Clausen Anders Runge Walhter Jacob Judas Kain Kirkensgaard | 2021 |
Gastronomy unravelled by physics: Gastrophysics | Mie Thorborg Pedersen Per Lyngs Hansen Mathias Porsmose Clausen | 2021/10/1 |
Co-Authors
