Lars Holm Øgendal

Lars Holm Øgendal

Associate professor emeritus

ORCID: 0000-0003-0609-3669

Publication year:
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  1. 1999
  2. Published

    Anvendelse af stråling til ukrudtsbekæmpelse: idé til forskningsområde

    Andreasen, Christian & Øgendal, Lars Holm, 1999. 2 p.

    Research output: Contribution to conference › Paper › Research

  3. Published

    Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    Holt, C., McPhail, D., Nevison, I., Nylander, T., Otte, J. A. H., Ipsen, R., Bauer, R., Øgendal, L. H., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I. & 8 others, Sawyer, L., Ragona, L., Zetta, L., Molinari, H., Klarenbeek, B., Jonkman, M. J., Moulin, J. & Chatterton, D., 1999, In: International Journal of Food Science and Technology. 34, 5-6, p. 543-556 14 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Characterization of enzymatically induced aggregation of casein micelles in natural concentration by in situ static light scattering and ultra low shear viscosimetry

    Lehner, D., Worning, P., Fritz, G., Øgendal, Lars Holm, Bauer, R. & Glatter, O., 1999, In: Journal of Colloid and Interface Science. 213, p. 445-456 12 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering

    Bauer, R., Rischel, C., Hansen, S. & Øgendal, Lars Holm, 1999, In: International Journal of Food Science and Technology. 34, p. 557-563 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

    Holt, C., McPhail, D., Nylander, T., Otte, J., Ipsen, R. H., Bauer, R., Øgendal, L., Olieman, K., Kruif, K. G. D., Léonil, J., Mollé, D., Henry, G., Maubois, J. L., Pérez, M. D., Puyol, P., Calvo, M., Bury, S. M., Kontopidis, G., McNae, I., Sawyer, L. & 7 others, Ragona, L., Zetta, L., Molinari, H., Klarenbeek, B., Jonkman, M. J., Moulin, J. & Chatterton, D., 1999, In: International Journal of Food Science and Technology. 34, p. 587-601 15 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4238401