Kathrine H. Bak

Insights into formation, detection and removal of the beany flavor in soybean protein

Bei Wang, Qiang Zhang, Na Zhang et al. · Trends in Food Science & Technology · 2021 · 193 citations

Biochemistry, Natural Sciences, Food Analysis +10

Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

Kathrine H. Bak, Gunilla Lindahl, Anders Karlsson et al. · Meat Science · 2012 · 71 citations

Meat Science, High Pressure, Meat Quality +1

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

Binbin Yu, Wei Wu, Bei Wang et al. · Food Chemistry · 2021 · 66 citations

Food Chemistry, Nutrition, Maillard-reacted Peptides +9

Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins

Tianyu Su, Bei Le, Wei Zhang et al. · Food Research International · 2024 · 57 citations

Future Perspectives, Engineering, Biochemistry +10

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

Kathrine H. Bak, Gunilla Lindahl, Anders Karlsson et al. · Meat Science · 2011 · 40 citations

Food Physic, High Pressure Effect, Food Engineering +3