Norbert Raak

Norbert Raak

Tenure Track Assistant Professor

ORCID: 0000-0003-3731-0777

Publication year:
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1 - 3 out of 3Page size: 10
  1. 2017

  2. Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification

    Raak, Norbert, Rohm, H. & Jaros, D., 1 Jun 2017, In: Food Biophysics. 12, 2, p. 261-268 8 p.

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

  3. Processing- and product-related causes for food waste and implications for the food supply chain

    Raak, Norbert, Symmank, C., Zahn, S., Aschemann-Witzel, J. & Rohm, H., 1 Mar 2017, In: Waste Management. 61, p. 461-472 12 p.

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

  4. 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

ID: 374840146