Institut for Fødevarer

Profile

I have a pronounced research background in enzymatic modifications of milk proteins. In particular, caseins were cross-linked by microbial transglutaminase and characterised with regard to molecular modifications and changes in acid-induced gelation properties (see below for more information).

Currently, I am working on the concentration of milk proteins by membrane techniques and its impact on casein micelles structure and serum composition.

Education

2007 – 2013: Dipl.-Ing. in Process Engineering with Specialisation in Food Technology, Technische Universität Dresden, Germany

2014 – 2019: Dr.-Ing. in Food Technology, Technische Universität Dresden, Germany

Research Background

Title of the doctoral thesis: Cross-linking with microbial transglutaminase: Drivers of structure-function-interrelations in acid caseinate gels (Link to the thesis)

Aims:

- Creation of well-defined protein nanoparticles by enzymatic cross-linking of associated casein molecules

- Characterisation of the protein nanoparticles with regard to conformation, cross-linking extent and rheological properties

- Identification of interrelations between the molecular properties of the nanoparticles and their functionality in acid-induced gels

List of publications before employment at Aarhus University

Present Research Interests

Structure-function-interrelations of casein micelles as affected by concentration processes and/or enzymatic cross-linking

Skills and Expertise

Dairy proteins, Protein gels, Enzymatic cross-linking, Rheology, Protein analysis

Links

Google Scholar: https://scholar.google.com/citations?user=ELhToqQAAAAJ&hl=da&oi=ao

Publons: https://publons.com/researcher/AAD-4186-2019/

ResearchGate: https://www.researchgate.net/profile/Norbert_Raak