Norbert Raak
Tenure Track Adjunkt
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
- Udgivet
pH- and temperature-dependent strain hardening of sodium caseinate gels
Raak, Norbert, 31 maj 2024, Annual Transactions of the Nordic Rheology Society. Bind 32. s. 119-121 3 s.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
Transmembrane Pressure during Micro- and Diafiltration of Milk Affects the Release of Non-Sedimentable Caseins
Raak, Norbert, Coşkun, Ö. & Corredig, M., jun. 2023, I: Foods. 12, 11, 2234.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Towards creating sustainable foods from side streams: Heat-induced structure formation in blends of sunflower seed press cakes and cheese whey under moderate shear
Raak, Norbert & Corredig, M., nov. 2023, I: Food Hydrocolloids. 144, 108932.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
The influence of pectinase treatments on the characteristics of pre-treated and lyophilised sunflower meal-whey blends
Güneş, Z. S., Raak, Norbert, Corredig, M. & Gülseren, İ., 2024, (Accepteret/In press) I: International Journal of Food Science and Technology.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Textural characteristics of German foods: The german wurstchen
Raak, Norbert, Dürrschmid, K. & Rohm, H., 3 jan. 2020, Textural Characteristics of World Foods. Wiley-Blackwell, s. 335-351 17 s.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Structural and colloidal changes of casein micelles induced by membrane concentration and their dependence on the milieu exchange conditions
Raak, Norbert, Pedersen, J. S. & Corredig, M., 5 aug. 2023, I: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 670, 131580.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Size separation techniques for the characterisation of cross-linked casein: A review of methods and their applications
Raak, Norbert, Abbate, R. A., Lederer, A., Rohm, H. & Jaros, D., mar. 2018, I: Separations. 5, 1, 14.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels
Raak, Norbert, Leonhardt, L., Rohm, H. & Jaros, D., mar. 2021, I: Dairy. 2, 1, s. 148-164 17 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey
Raak, Norbert, Mangieri, N., Foschino, R. & Corredig, M., nov. 2023, I: Foods. 12, 22, 4099.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Self-association of casein studied using enzymatic cross-linking at different temperatures
Raak, Norbert, Brehm, L., Abbate, R. A., Henle, T., Lederer, A., Rohm, H. & Jaros, D., apr. 2019, I: Food Bioscience. 28, s. 89-98 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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