Personal information

Verified email domains

Activities

Employment (1)

SDU: N/A, DK

Employment
Source: check_circle
University of Southern Denmark

Works (6)

Structural characterization of solvent-based food preparation of jellyfish

Soft Matter
2024-01-21 | Journal article | Author
SOURCE-WORK-ID:

8aeccd95-1648-4090-9a72-070297975032

EID:

2-s2.0-85179786346

Contributors: Mie Thorborg Pedersen; Thomas A. Vilgis; J. R. Brewer; Per L. Hansen; Mathias P. Clausen
Source: check_circle
University of Southern Denmark

Gastrophysical Investigation of Jellyfish-based Foods

2023-09-25 | Dissertation or Thesis | Author
SOURCE-WORK-ID:

adadf5e0-f081-4f98-be19-921231b76315

Contributors: Mie Thorborg Pedersen
Source: check_circle
University of Southern Denmark

Gastronomy unravelled by physics

International Journal of Food Design
2021-10-01 | Journal article | Author
SOURCE-WORK-ID:

8fb3a78f-17d0-4c85-86f6-68b83b0370df

EID:

2-s2.0-85120746960

Contributors: Mie Thorborg Pedersen; Per Lyngs Hansen; Mathias P. Clausen
Source: check_circle
University of Southern Denmark
grade
Preferred source (of 2)‎

Soft matter physics meets the culinary arts: From polymers to jellyfish

International Journal of Gastronomy and Food Science
2019 | Journal article
EID:

2-s2.0-85062603560

Contributors: Pedersen, M.T.; Vilgis, T.A.
Source: Self-asserted source
Mie Thorborg Pedersen via Scopus - Elsevier
grade
Preferred source (of 2)‎

The Microscopic Structure of Crunchy and Crispy Jellyfish

Biophysical Journal
2018-02-02 | Conference abstract | Author
SOURCE-WORK-ID:

d5e26700-d98c-4744-8d79-f2d2626204af

Contributors: Mie Thorborg Pedersen; Morten Christensen; Lars Duelund; Per L. Hansen; J. R. Brewer; Mathias P. Clausen
Source: check_circle
University of Southern Denmark

On the gastrophysics of jellyfish preparation

International Journal of Gastronomy and Food Science
2017 | Journal article
EID:

2-s2.0-85028503596

Contributors: Pedersen, M.T.; Brewer, J.R.; Duelund, L.; Hansen, P.L.
Source: Self-asserted source
Mie Thorborg Pedersen via Scopus - Elsevier
grade
Preferred source (of 2)‎