Norbert Raak
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Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins Open
Proteins are essential macronutrients in the human diet and key structural constituents of many food products [...]
Strain hardening of acid-induced sodium caseinate gels as a function of pH and temperature Open
Strain hardening is a type of rheological behaviour that can be observed in large deformation tests of various materials. In oscillatory shear rheometry, it is characterised by an increase in storage and loss modulus (G′ and G″) with incre…
pH- and Temperature-Dependent Strain Hardening of Sodium Caseinate Gels Open
Sodium caseinate, a protein ingredient produced from the major protein fraction in bovine milk, can form acid-induced gels that show interesting strain hardening behaviour in large oscillation amplitude shear. For the first time it was inv…
Enzyme‐assisted extraction of rapeseed oil with minimum water addition: a proof‐of‐concept study Open
Summary The increased demand for vegetable oils calls for new strategies for enhancing the yield of mechanical oil extraction, preferably without the use of potentially hazardous solvents such as n ‐hexane. Enzyme‐assisted oil extraction h…
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey Open
The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One potential approach to reach a more sustainable food system…
How fractionation procedure of mung bean protein affects transglutaminase crosslinking Open
Transglutaminase is often used to improve functional properties of plant proteins. Here, we report on the effects of the fractionation procedure on transglutaminase susceptibility of mung bean proteins at three length scales: molecular, co…
Towards creating sustainable foods from side streams: Heat-induced structure formation in blends of sunflower seed press cakes and cheese whey under moderate shear Open
Processing of oilseeds generates low value by-products, which still contain valuable components. Sustainable and circular food chains require valorising the entire stream or producing less refined fractions of it. One approach could be ble…
Transmembrane Pressure during Micro- and Diafiltration of Milk Affects the Release of Non-Sedimentable Caseins Open
Membrane filtration, especially in combination with diafiltration, can affect the colloidal structure of casein micelles in milk and concentrated milks. The partial dissociation of casein proteins from the casein micelles into the serum ph…
Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration Open
The physical and chemical changes of 4x milk concentrates prepared by ultrafiltration (UF) and microfiltration (MF) combined with diafiltration were studied after heating in situ to 85 °C and subsequent cooling. Skim milk (1x) was analyzed…
Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions Open
Milk protein concentrates (MPC) are widespread food ingredients, due to their high protein-to-solids ratio, nutritional value, and technological properties, which can be tailored to various end uses. Interest has been given to modifying su…
Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels Open
Enzymatic cross-linking by microbial transglutaminase is a prominent approach to modify the structure and techno-functional properties of food proteins such as casein. However, some of the factors that influence structure-function-interrel…
Influence of fiber type on the tensile behavior of high-strength strain-hardening cement-based composites (SHCC) at elevated temperatures Open
The influence of fiber type on the mechanical behavior of high-strength strain-hardening cement-based composites (HS-SHCC) during and after exposure to elevated temperatures of up to 200 °C was investigated. The fibers under investigation …
Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications Open
Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno-functional properties of casein, whereas non-e…