| Processing-and product-related causes for food waste and implications for the food supply chain N Raak, C Symmank, S Zahn, J Aschemann-Witzel, H Rohm Waste management 61, 461-472, 2017 | 267 | 2017 |
| Size separation techniques for the characterisation of cross-linked casein: A review of methods and their applications N Raak, RA Abbate, A Lederer, H Rohm, D Jaros Separations 5 (1), 14, 2018 | 48 | 2018 |
| Acid-induced formation of soy protein gels in the presence of NaCl S Schuldt, N Raak, D Jaros, H Rohm LWT-Food Science and Technology 57 (2), 634-639, 2014 | 41 | 2014 |
| Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels D Jaros, U Schwarzenbolz, N Raak, J Löbner, T Henle, H Rohm International Dairy Journal 38 (2), 174-178, 2014 | 36 | 2014 |
| Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness N Raak, H Rohm, D Jaros International dairy journal 66, 49-55, 2017 | 31 | 2017 |
| Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase RA Abbate, N Raak, S Boye, A Janke, H Rohm, D Jaros, A Lederer Food hydrocolloids 92, 117-124, 2019 | 30 | 2019 |
| Influence of fiber type on the tensile behavior of high-strength strain-hardening cement-based composites (SHCC) at elevated temperatures I Curosu, M Liebscher, S Burk, H Li, S Hempel, N Raak, H Rohm, ... Materials & Design 198, 109397, 2021 | 26 | 2021 |
| Enzymatic cross-linking of casein facilitates gel structure weakening induced by overacidification N Raak, H Rohm, D Jaros Food Biophysics 12, 261-268, 2017 | 20 | 2017 |
| Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus N Raak, C Schöne, H Rohm, D Jaros Food hydrocolloids 86, 43-49, 2019 | 18 | 2019 |
| Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking N Raak, RA Abbate, M Alkhalaf, A Lederer, H Rohm, D Jaros Food Hydrocolloids 101, 105464, 2020 | 14 | 2020 |
| Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions N Raak, M Corredig Food Hydrocolloids 128, 107603, 2022 | 11 | 2022 |
| Self-association of casein studied using enzymatic cross-linking at different temperatures N Raak, L Brehm, RA Abbate, T Henle, A Lederer, H Rohm, D Jaros Food bioscience 28, 89-98, 2019 | 11 | 2019 |
| A model on an absolute scale for the small-angle X-ray scattering from bovine casein micelles JS Pedersen, TL Møller, N Raak, M Corredig Soft Matter 18 (45), 8613-8625, 2022 | 9 | 2022 |
| Corrigendum to “Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels”[Int Dairy J 38 (2014) 174–178] D Jaros, U Schwarzenbolz, N Raak, J Löbner, T Henle, H Rohm International Dairy Journal 2 (39), 345-347, 2014 | 9 | 2014 |
| Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system N Raak, S Struck, D Jaros, I Hernando, İ Gülseren, ... Future Foods 6, 100207, 2022 | 8 | 2022 |
| Manufacture of milk and whey products: Caseins, caseinates and micellar casein N Raak, M Corredig Encyclopedia of Dairy Sciences, 8-17, 2022 | 8 | 2022 |
| Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration Ö Coşkun, N Raak, M Corredig Food Hydrocolloids 137, 108354, 2023 | 7 | 2023 |
| Enzymatically cross-linked sodium caseinate as techno-functional ingredient in acid-induced milk gels N Raak, H Rohm, D Jaros Food and Bioprocess Technology 13, 1857-1865, 2020 | 7 | 2020 |
| Food losses in the german food industry: Insight from expert interviews N Raak, C Symmank, S Zahn, J Aschemann-Witzel, H Rohm Proceedings of the Material form 4th International ISEKI Food Conference …, 2016 | 7 | 2016 |
| Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties N Raak, D Jaros, H Rohm Colloids and Surfaces A: Physicochemical and Engineering Aspects 619, 126468, 2021 | 6 | 2021 |
Albena LedererProfessor, Stellenbosch University / Leibniz-Institut für Polymerforschung DresdenVerificeret mail på ipfdd.de
