Norbert Raak
Tenure Track Adjunkt
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0003-3731-0777
1 - 5 ud af 5Pr. side: 10
- 2021
Caseins, caseinates and micellar casein
Raak, Norbert & Corredig, M., 27 sep. 2021, Encyclopedia of Dairy Sciences: Third edition. Elsevier, Bind 5. s. 8-17 10 s.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties
Raak, Norbert, Jaros, D. & Rohm, H., 20 jun. 2021, I: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 619, 126468.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › 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
Influence of fiber type on the tensile behavior of high-strength strain-hardening cement-based composites (SHCC) at elevated temperatures
Curosu, I., Liebscher, M., Burk, S., Li, H., Hempel, S., Raak, Norbert, Rohm, H. & Mechtcherine, V., 15 jan. 2021, I: Materials and Design. 198, 109397.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Enzymatic Protein Cross-Linking in Dairy Science and Technology
Raak, Norbert, Rohm, H. & Jaros, D., 2021, Food Engineering Series. Springer, s. 417-445 29 s. (Food Engineering Series).Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
ID: 374840146