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Recent selected publications

  1. Schlangen, M., van der Doef, I., van der Goot, A. J., Clausen, M. P., & Kodger, T. E. (2025). Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure. Current Research in Food Science, 10, 100980.
  2. Jaeger, S. R., Meiselman, H. L., & Giacalone, D. (2025). Sensory and Consumer Science: A complex, expanding, and interdisciplinary field of science. Food Quality and Preference, 122, 105298.
  3. Pedersen, M. T., Vilgis, T. A., Brewer, J. R., Hansen, P. L., & Clausen, M. P. (2024). Structural characterization of solvent-based food preparation of jellyfish. Soft Matter, 20, 495-510. .

  4. Rune et al. (2023). Acids in brewed coffees: Chemical composition and sensory threshold. Current Research in Food Science, 6, 100485.
  5. Song, Q., Rune, C. J. B., Thybo, A. K., Clausen, M. P., Orlien, V., & Giacalone, D. (2023). Sensory quality and consumer perception of high pressure processed orange juice and apple juice. LWT, 173, 114303.
  6. Rune, C. J. B., Song, Q., Clausen, M. P., & Giacalone, D. (2022). Consumer perception of plant-based burger recipes studied by projective mapping. Future Foods, 6, 100168.
  7. Bonilla, J. C., & Clausen, M. P. (2022). Super-resolution microscopy to visualize and quantify protein microstructural organization in food materials and its relation to rheology: Egg white proteins. Food Hydrocolloids, 124, 107281.
  8. Bonilla, J. C., Sørensen, J. L., Warming, A. S., & Clausen, M. P. (2022). Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam. Food Hydrocolloids, 133, 108010.
  9. Giacalone, D., Clausen, M. P., & Jaeger, S. R. (2022). Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science. Current Opinion in Food Science, 48, 100919.
  10. Pedersen, M. T., Hansen, P. L., & Clausen, M. P. (2021). Gastronomy unravelled by physics: Gastrophysics. International Journal of Food Design, 6, 153-180.

 

Last Updated 12.05.2025