Norbert Raak

Norbert Raak

Tenure Track Assistant Professor

ORCID: 0000-0003-3731-0777

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  1. A model on an absolute scale for the small-angle X-ray scattering from bovine casein micelles

    Pedersen, J. S., Møller, T. L., Raak, Norbert & Corredig, M., 2022, In: Soft Matter. 47

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Acid-induced formation of soy protein gels in the presence of NaCl

    Schuldt, S., Raak, Norbert, Jaros, D. & Rohm, H., 2014, In: LWT - Food Science and Technology. 57, p. 634 639 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus

    Raak, Norbert, Schöne, C., Rohm, H. & Jaros, D., Jan 2019, In: Food Hydrocolloids. 86, p. 43-49 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. 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, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 619, 126468.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Addition of crude tiger nut protein extract affects stiffness of enzymatically cross-linked dairy proteins

    Kizzie-Hayford, N., Raak, Norbert, Jaros, D. & Rohm, H., Aug 2018, In: International Journal of Food Science and Technology. 53, 8, p. 1865-1870 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase

    Abbate, R. A., Raak, Norbert, Boye, S., Janke, A., Rohm, H., Jaros, D. & Lederer, A., Jul 2019, In: Food Hydrocolloids. 92, p. 117-124 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system

    Raak, Norbert, Struck, S., Jaros, D., Hernando, I., Gülseren, İ., Michalska-Ciechanowska, A., Foschino, R., Corredig, M. & Rohm, H., Dec 2022, In: Future Foods. 6, 100207.

    Research output: Contribution to journal › Editorial › Research › peer-review

  8. Caseins, caseinates and micellar casein

    Raak, Norbert & Corredig, M., 27 Sep 2021, Encyclopedia of Dairy Sciences: Third edition. Elsevier, Vol. 5. p. 8-17 10 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  9. Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking

    Raak, Norbert, Abbate, R. A., Alkhalaf, M., Lederer, A., Rohm, H. & Jaros, D., Apr 2020, In: Food Hydrocolloids. 101, 105464.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness

    Raak, Norbert, Rohm, H. & Jaros, D., 2017, In: International Dairy Journal. 66, p. 49 55 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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