Ingredient and Dairy Technology

  1. 2024
  2. Identifying and Understanding Processing-Structure-Function-Interrelations in Food

    Raak, Norbert (Speaker)

    16 May 2024

    Activity: Talk or presentation typesLecture and oral contribution

  3. Identifying and Understanding Processing-Structure-Function Interrelations in Food

    Raak, Norbert (Invited speaker)

    8 May 2024

    Activity: Talk or presentation typesLecture and oral contribution

  4. Identifying and Understanding Processing-Structure-Function Interrelations in Food

    Raak, Norbert (Invited speaker)

    4 Apr 2024

    Activity: Talk or presentation typesLecture and oral contribution

  5. Measurement: Food (Journal)

    Raak, Norbert (Editor)

    15 Jan 2024 → …

    Activity: Peer-review and editorial work typesEditor of Research journalResearch

  6. Scattering is what makes the milk white – but what else can we use it for?

    Raak, Norbert (Speaker), Møller, T. L. (Other), Pedersen, J. S. (Other) & Corredig, M. (Other)

    15 Jan 2024

    Activity: Talk or presentation typesLecture and oral contribution

  7. 2023
  8. Applied Rheology (Journal)

    Habibi, M. (Editor), Yang, J. (Editor) & Raak, Norbert (Editor)

    1 Dec 20231 Jul 2024

    Activity: Peer-review and editorial work typesEditor of SeriesResearch

  9. Protein-Polyphenol Interactions in Food Systems

    Poojary, Mahesha Manjunatha (Other)

    20 Jul 2023

    Activity: Talk or presentation typesLecture and oral contribution

  10. Planteolier i madlavning og ernæring

    Skibsted, Leif Horsfelt (Lecturer)

    23 May 2023

    Activity: Talk or presentation typesLecture and oral contribution

  11. Kemiske hævemidler– salte, gasser og sprødhed

    Skibsted, Leif Horsfelt (Lecturer)

    7 May 2023

    Activity: Talk or presentation typesLecture and oral contribution

  12. Interplay between protein oxidation and lipid peroxidation in food systems

    Poojary, Mahesha Manjunatha (Other)

    2 May 2023

    Activity: Talk or presentation typesLecture and oral contribution

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