Bjørg Egelandsdal

Dynamic rheological measurements on heat‐induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate

Bjørg Egelandsdal, Kristen Fretheim, Kunihiko Samejima · Journal of the Science of Food and Agriculture · 1986 · 203 citations

Engineering, Heat‐induced Myosin Gels, Storage Modulus +20

The role of red and processed meat in colorectal cancer development: a perspective

Marije Oostindjer, Jan Alexander, Gro V. Amdam et al. · Meat Science · 2014 · 176 citations · Full text

Liquid Loss as Effected byPost mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L) and Salmon (Salmo salar)

Ragni Ofstad, Bjørg Egelandsdal, Siw Kidman et al. · Journal of the Science of Food and Agriculture · 1996 · 141 citations

Nutrition, Muscle Function, Gadus Morhua L +22

Diet and Physical Activity Apps: Perceived Effectiveness by App Users

Qing Wang, Bjørg Egelandsdal, Gro V. Amdam et al. · JMIR mhealth and uhealth · 2016 · 124 citations · Full text

HEAT‐INDUCED GELLING IN SOLUTIONS OF OVALBUMIN

Bjørg Egelandsdal · Journal of Food Science · 1980 · 97 citations

Food Chemistry, Materials Science, Biopolymer Gel +8