Mathias P. Clausen

University of Southern Denmark

Denmark

Research Interests

Explore related searches

Professors in Food Science

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Articles (20)

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Jellyfish were soaked in aqueous mixed solvents (ethanol or acetone) and were found to undergo gel collapse below a critical solvent polarity. Strong gel collapse resulted in both microstructural re-arrangements and mechanical reinforcement.

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (13)

Thomas Kodger

Associate Professor

Wageningen University & Research

NETHERLANDS

View details

Jens Saalbrink

Københavns Universitet

DENMARK

View details

Peter Waaben Thulstrup

Københavns Universitet

DENMARK

View details

Tomasz Czaja

Københavns Universitet

DENMARK

View details

Juan-Rodrigo Bastidas-Oyanedel

Assistant Professor

University of Southern Denmark

DENMARK

View details

Jonathan R. Brewer

University of Southern Denmark

DENMARK

View details

Thomas A. Vilgis

group leader, Prof. Dr.

Max Planck Institute for Polymer Research

GERMANY

View details

Daniel E. Otzen

DENMARK

View details

Frans Mulder

Universitäts Professor

Johannes Kepler University Linz

AUSTRIA

View details

Shaghayegh Keshanidokht

Københavns Universitet

DENMARK

View details

Eva C. Arnspang

University of Southern Denmark

DENMARK

View details

Vibeke Orlien

Associate professor

University of Copenhagen

DENMARK

View details

Anja Maria Wagemans

Head of Department/ Prof. Dr.

Technische Universität Berlin

GERMANY

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Mathias P. Clausen

Research Interests

Explore related searches

Contact this professor

Articles (20)

Quantifying microscopic droplets in colloidal systems through machine learning-based image analysis

Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure

Sensory evaluation of Plant-Based Cheese: A Systematic Review with a Focus on Texture and Mouthfeel

Function of Different Emulsifiers in Spreadable Meat Emulsions

Foie gras pâté without force-feeding

Structural characterization of solvent-based food preparation of jellyfish

Phase behaviour and structure formation of alginate-gelatin composite gels

Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route

A novel low-temperature procedure for oleogelation of heat-sensitive oils: Oleogels based on tucumã oil and ethyl cellulose

Acids in brewed coffee: Chemical composition and sensory threshold

Sensory quality and consumer perception of high pressure processed orange juice and apple juice

Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein

4-Oxo-2-nonenal-Induced α-Synuclein Oligomers Interact with Membranes in the Cell, Leading to Mitochondrial Fragmentation

Acids in brewed coffees

The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review

Consumer perception of plant-based burger recipes studied by projective mapping

Quantitative image analysis of protein foam microstructure and its correlation with rheological properties

Understanding barriers to consumption of plant-based foods and beverages

Zein-stabilized emulsions by ethanol addition; stability and microstructure

Feasibility of United Arab Emirates Native Seaweed Ulva intestinalis as a Food Source

Collaborators (13)

Thomas Kodger

Jens Saalbrink

Peter Waaben Thulstrup

Tomasz Czaja

Juan-Rodrigo Bastidas-Oyanedel

Jonathan R. Brewer

Thomas A. Vilgis

Daniel E. Otzen

Frans Mulder

Shaghayegh Keshanidokht

Eva C. Arnspang

Vibeke Orlien

Anja Maria Wagemans

Make your next move.