Vibeke Orlien

Associate professor

University of Copenhagen

Denmark

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Professors in Food Science

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About

Vibeke Orlien is an Associate Professor at the University of Copenhagen, Denmark. Her research areas include food processing technologies, particularly the effects of high-pressure processing and ultrasound on food quality and protein functionality. Recent publications focus on the inactivation of pathogens in juices, the sensory properties of processed foods, and the digestibility of food proteins.

Articles (11)

Year:

2024

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2021

Year:

2021

Year:

2021

Collaborators (9)

Mahesha Manjunatha Poojary

Københavns Universitet

DENMARK

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Jorge Ruiz-Carrascal

Professor

Universidad de Extremadura

SPAIN

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Lilia Ahrné

Københavns Universitet

DENMARK

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Elena Torrieri

Associate professor

Università degli Studi di Sassari Dipartimento di Agraria

ITALY

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Ashwitha Amin

Københavns Universitet

DENMARK

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Åsmund Rinnan

DENMARK

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Emiliano Salucci

Åbo Akademi University

FINLAND

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Kataneh Aalaei

University of Copenhagen

DENMARK

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Mathias P. Clausen

University of Southern Denmark

DENMARK

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Vibeke Orlien

Research Interests

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About

Articles (11)

Pressure-induced gelation of blended milk and pea protein suspensions

A Mathematical Model for the Combination of Power Ultrasound and High-Pressure Processing in the Inactivation of Inoculated E. coli in Orange Juice

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

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

Processing Effects on Protein Structure and Physicochemical Properties

Control of ice crystal nucleation and growth during the food freezing process

Perspective on the Effect of Protein Extraction Method on the Antinutritional Factor (ANF) Content in Seeds

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

Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics

Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients

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

Collaborators (9)

Mahesha Manjunatha Poojary

Jorge Ruiz-Carrascal

Lilia Ahrné

Elena Torrieri

Ashwitha Amin

Åsmund Rinnan

Emiliano Salucci

Kataneh Aalaei

Mathias P. Clausen

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