Publications from the Chair of Food Engineering

Publications in journals and books

Dammaß F, Schab D, Rohm H, Kästner M (2024) Rate- and temperature-dependent ductile-to-brittle fracture transition: Experimental investigation and phase-field analysis for toffee. Engineering Fracture Mechanics 297, 109878

Reissner A M (2024) Wertsteigernde Aufarbeitung statt Entsorgung. Flüssiges Obst 91, 94-97

Oral presentations and posters

Nachtigall C, Fischer J, Plebst R, Rohm H, Jaros D (2024) Einsatz von minimal prozessiertem Hafer-Okara in Weizenbrot. 12. Tagung des Weihenstephaner Instituts für Getreideforschung, Weihenstephan

Nachtigall C, Fröhlich G, Rohm H, Jaros D (2024) Makromolekulare und funktionelle Eigenschaften von mikrobiellen polymeren Kohlenhydraten. 9. GDL-Symposium Hydrokolloid, Gerlingen

Seifert E, Fröhlich G, Rohm H, Jaros D (2024) EPS-functionalized acid whey for texture enhancement of fresh cheese. IDF Cheese Science and Technology Symposium, Bergen (Poster)

Publications in books and journals

Böhme B, Rothkopf I, Schütz B (2023) Fettreif bei dunkler Schokolade - Steckt die Lösung in der Milch? Der Lebensmittelbrief, März/April, 46-48

Dammaß F, Schab D, Rohm H, Kästner M (2024) Rate- and temperature-dependent ductile-to-brittle fracture transition: Experimental investigation and phase-field analysis for toffee. Engineering Fracture Mechanics, doi: 10.1016/j.engfracmech.2024.109878

Helbig M, Hovorka K, Schmidt C, Zahn S (2023) Reinigung im Visier: Analyse des Reinigungsverhaltens von Milchprodukten zur Entwicklung von Testverschmutzungen. Rundschau für Fleischhygiene und Lebensmittelüberwachung 75, 208-211

Kizzie-Hayford N, Abano E E, Akanson J, Dankwa E, Rohm H, Ampofo-Asiama J (2023) Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof. Journal of Food Science, doi: 10.1111/1750-3841.16733

Kricke S, Berger C, Zahn S, Köhler H, Rohm H, Majschak J-P (2023) Influence of rheological properties and pull‑off forces of native and modified starches on cleaning in plane channel flow. Heat and Mass Transfer, doi: 10.1007/s00231-023-03397-1

Morejon-Caraballo S, Rohm H, Struck S (2023) Green solvents for deoiling pumpkin and sunflower press cake: Impact on composition and technofunctional properties. International Journal of Food Science and Technology, doi: 10.1111/ijfs.16335

Nachtigall C, Hassler V, Wefers D, Rohm H, Jaros D (2023) Dextrans of Weissella cibaria DSM14295: Microbial production, structure and functionality. International Journal of Biological Macromolecules 246, 125631

Nachtigall C, Surber G, Wefers D, Vogel C, Rohm H, Jaros D (2023) Capsular exopolysaccharides from two Streptococcus thermophilus strains differ in their moisture sorption behavior. Foods 12, 596

Nachtigall C, Wefers D, Rohm H, Jaros D (2023) Texturierung von Lebensmitteln: Makromolekulare und funktionelle Eigenschaften von mikrobiellen polymeren Kohlenhydraten. Lebensmittelchemie 77, 56-59

Reißner, A.-M., Rohm H, Struck S (2023) Sustainability on bread: How fiber-rich currant pomace affects rheological and sensory properties of sweet fat-based spreads. Foods 12, 1315

Sankowski LV, Morales-Medina R, Fula Arguello C, Reißner A-M, Struck S, Rohm H, Drusch S, Brückner-Gühmann M (2023) Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2023.109296

Sert D, Rohm H, Struck S (2023) High-pressure assisted protein isolation from pumpkin seed press cake. International Journal of Food Science and Technology, doi: 10.1111/ijfs.16819

Zahn S, Kricke S (2023) Schmutz im Fokus - Analyse reinigungsrelevanter Schmutzeigenschaften zur bedarfsgerechten Auslegung von Reinigungsprozessen. FoodLab, Heft 4, 27-31

Oral presentations and posters

Böhme B (2023) Wie kommt die Füllung in die Praline? Kinderuniversität im Deutschen Hygienemuseum, Dresden

Eichelberger K, Hirsch M, Schmidt C, Jaros D, Rohm H (2023) Enzymatic cross-linking of casein. Dairy Science and Technology Symposion, Cork

Eichelberger K, Hirsch M, Schmidt C, Johani J T, Lederer L, Jaros D, Rohm H (2023) Formation of casein nanoparticles by enzymatic cross-linking. 37th EFFoST International Conference, Valencia (Poster)

Morejón Caraballo S, Fischer SV, Rohm H, Struck S (2023) Extrusion-based texturizing of sunflower press cake. NextGen Proteins Conference, 7-8th September 2023, Bremerhaven, Germany

Morejón Caraballo S, Liebsch M C, Rohm H, Struck S (2023) Texture modification of fermented spreads based on sunflower press cake and sweet whey. 37th EFFoST International Conference, Valencia (Poster)

Nachtigall C, Fröhlich G (2023) Strukturgebung durch mikrobielle Polysaccharide. GDL-Seminar Texturgebung von Lebensmitteln, GDL - Gesellschaft Deutscher Lebensmitteltechnologen eV, Stuttgart-Gerlingen, Germany

Nachtigall C, Plebst R, Hassler V, Wefers D, Rohm H, Jaros D (2023) Dextrans from Weissella cibaria: from structure to functionality. 21st Gums & Stabilisers for the Industry Conference, Thessaloniki, Greece

Rohm H (2023) Nachhaltigkeit in der Lebensmittelproduktion: wie, was, warum ..... Plenarvortrag, Sächsische Akademie der Wissenschaften zu Leipzig, Leipzig

Rohm H, Eichelberger K (2023) Advanced rheometry: Multiwave, LAOS und Orthogonal Superposition. Seminar Texturgebung von Lebensmitteln, GDL - Gesellschaft Deutscher Lebensmitteltehcnologen eV, Stuttgart-Gerlingen

Sert D, Struck S, Rohm H (2023). High pressure assisted protein isolation from pumpkin seed press cake: Effects on protein yield and techno-functionality. NextGen Proteins Conference, 7-8th September 2023, Bremerhaven, Germany

Struck S (2023) Forschungsfelder für pflanzenbasierte Lebensmittel. Ernährungswirtschaft vor Ort, Döbeln

Surber G, Schab D, Rohm H, Jaros D (2023) Yield stress of semisolid dairy products: Effects of particle size distribution, thickeners and in situ produced exopolysaccharides. 32nd Nordic Rheology Conference, Aarhus, Denmark

Publications in journals and books

Kricke S, Berger C, Zahn S, Köhler H, Rohm H, Majschak J-P (2022) Influence of rheological properties and pull-off forces of native and modified starches on claning in plane channel flow. Heat Exchanger Fouling and Cleaning - 2022, ISBN: 978-0-9984188-2-7

Raak N, Struck S, Jaros D, Hernando I, Gulseren I, Michalska-Ciechanowska A, Foschino R, Corredig M, Rohm H (2022) Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system. Future Foods, doi: 10.1016/j.fufo.2022/100207

Reißner A M, Brunner M, Struck S, Rohm H (2022) Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties. European Food Research and Technology, doi: 10.1007/s00217-022-04052-5

Rohm H, Jaros D (2022) Rheological Methods: Instrumentation. in: Enzyclopedia of Dairy Sciences (Third Edition). McSweeney, P. L. H. & McNamara, J. P. (Hrsg.). Third Edition. Oxford, Academic Press. p. 530-536

Rohm H, Musch C, Böhme B, Lohmüller T, Jaros D (2022) Use of a refiner conche for the decontamination of cocoa nibs. LWT - Food Science and Technology 171, 114130

Schab D, Tiedemann L, Rohm H, Zahn S (2022) Application of a tensile test method to identify the ductile-brittle transition of caramel. Foods 11, 3218

Schmidt C, Brunner M, Berger C, Zahn S, Rohm H (2022) Solubility and swelling of soils of native starch. Internatinal Journal of Food Science and Technology, doi: 10.1111/ijfs.15911

Sert D, Rohm H, Struck S (2022) Ultrasound-assisted extraction of protein from pumpkin seed press cake: Impact on protein yield and techno-functionality. Foods 11, 4029

Struck S (2022) Nebenprodukte sind wertvoll: Upcycling von Beerentrester und Ölpresskuchen. FoodLab 4, 38-40.

Surber G, Rohm H, Jaros D (2022) The role of exopolysaccharide-producing Streptococcus thermophilus on physical properties of stirred skim milk gel. Dairy 3, 761-775.

Zahn S, Kricke S (2022) Schmutz im Fokus - Analyse reinigungsrelevanter Schmutzeigenschaften zur bedarfsgerechten Anpassung von Reinigungsprozessen. FoodLab 4, 27-31.

Presentations and posters

Böhme B, Lohmüller T, Jaros D, Rohm H (2022) Use of a refiner conche for cell count reduction of cocoa nibs. CHOCOTEC, Köln (Poster, short presentation)

Bulla J, Teichmann J, Jaros D, Rohm H (2022) Development of plant-based fermentation media for the production of a vegan L. plantarum starter culture. 2^nd NIZO Plant Protein Functionality Conference, online (Poster)

Hovorka K, Forhoff L., Zahn S., Schmidt C., Henle T, Rohm H (2022) Influence of the cleaning fluid on changes in the chemical composition of food-based soils. 36^th EFFoST International Conference, Dublin, Ireland.

Jaros D (2022) Exopolysaccharide-producing starters and microstructure of fermented milk. 7th IDF Symposium on Science and Technology of Fermented Milk (online).

Nachtigall C, Plebst R, Surber G, Rohm H, Jaros D (2022) Fermentation of acid whey by propionic acid bacteria. Dairy Science And Technology Symposium, Aarhus, Denmark.

Morejón Caraballo S, Rataj L, Nachemson Ekwall S, Struck S, Rohm H (2022) Influence of homogenisation on stability and rheology of press cake-whey dispersions for fermentation. 2^nd NIZO Plant Protein Functionality Conference, online (Poster).

Reißner A-M, Moser J, Struck S, Rohm H (2022) Sustainability on bread: Fibre-rich currant pomace in fat-based spreads. 36^th EFFoST International Conference, Dublin, Ireland. (Poster)

Struck S, Rohm H (2022) Nebenprodukte sind wertvoll: Aufarbeitung und Applikations-beispiele für Beerentrester und Ölpresskuchen. GDL-Fachtagung Lebensmitteltechnologie 2030, Bremerhaven

Surber G, Nachtigall C, Rohm H, Jaros D (2022) Case study on structure–function relationships of exopolysaccharides from Streptococcus thermophilus in stirred skim milk gels. 7th IDF Symposium on Science and Technology of Fermented Milk (online).

Publications in books and journals

Arnold G, Schneider Y, Rohm H (2021) Lecithins in chocolate. In: Phenomenon of Lecithin (W Buxmann, P Kidd, V Wywiol, R Ziegelitz, Eds.). pp. 301-309. Taylor and Francis, Boca Ration

Böhme B, Bickhardt A, Rohm H (2021) Pre-crystallization of nougat by seeding with cocoa butter crystals enhances the bloom stability of nougat pralines. Foods 10, 1056

Kizzie-Hayford N, Dabie K, Kyei-Asante B, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2021) Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof. LWT - Food Science and Technology 137, 110417

Kizzie-Hayford N, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2021) Enrichting tiger nut milk with sodium caseinate and xanthan gum improves the physical stability and consumer acceptability. Journal of Food Technology Research 8, 40-49

Kricke S, Böttcher K, Zahn S, Majschak JP, Rohm H (2021) Effect of physicochemical properties of native starches on cleaning in falling film and plane channel flow experiments. Heat Transfer Engineering, doi: 10.1080/01457632.2021.1963559

Nachtigall C, Surber G, Bulla J, Rohm H, Jaros D (2021) Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality. Engineering in Life Sciences 21, 220-232.

Raak N, Jaros D, Rohm H (2021) Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties. Colloids and Surfaces A: Physicochemical and Enginering Aspects 619, 126468

Raak N, Leonhardt L, Rohm H, Jaros D (2021) Size modulation of enzymatically cross-linked sodium caseinate nanoparticles via ionic strength variation affects the properties of acid-induced gels. Dairy 2, 148-164.

Raak N, Rohm H, Jaros D (2021) Enzymatic protein cross-linking in dairy science and technology. in: Agents of Change: Enzymes in Milk and Dairy Products (Hrsg. A.L. Kelly & L. Bach Larsen). Springer Nature Switzerland, Cham

Reißner A-M, Struck S, Alba K, Proserpio C, Foschino R, Turner C, Hernando I, Zahn S, Rohm H (2021) Cross-national differences in consumer responses to savoury
crackers containing blackcurrant pomace. International Journal of Food Science & Technology, doi: 10.1111/ijfs.15290

Rohm H, Jaros D (2021) Rheological Methods: Instrumentation. In: McSweeney, P.L.H., McNamara, J.P. (Eds.), Encyclopedia of Dairy Sciences, vol. 2. Elsevier, Academic Press, pp. 530–536

Rohm H, Wessel B, Zahn S (2021) Temperature of sugar solutions during tasting affects sweetness difference thresholds. LWT - Food Science and Technology 138, 110767

Schab D, Zahn S, Rohm H (2021) Development of a caramel-based viscoelastic reference
material for cutting tests at different rates. Materials 14, 3798

Schmelter L, Rohm H, Struck S (2021) Gluten-free bakery products: Cookies made from different Vicia faba bean varieties. Future Foods, doi: 10.1016/j.fufo.2021.100038

Schmidt C, Eichelberger K, Rohm H (2021) New Zealand mānuka honey - A review on specific properties and possibilities to distinguish mānuka from kānuka honey. LWT - Food Science and Technology 136, 110311

Surber G, Schäper C, Wefers D, Rohm H, Jaros D (2021) Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese). International Dairy Journal 112, 104854

Surber G, Spiegel T, Dang BP, Wolfschoon-Pombo A, Rohm H, Jaros D (2021) Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresisCream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2021.110664

Oral presentations and posters

Morejón Caraballo S, Sert D, Struck S, Rohm H (2021) Effects of solvent extraction on nutritional and technofunctional properties of pumpkin and sunflower press cake. EFFoST 35th International Conference, Lausanne (Poster).

Nachtigall C, Vogel C, Rohm H, Jaros D (2021) Capsular exopolysaccharides increase hydrophilicity of Streptococcus thermophilus cells. 13th International Symposium on Lactic Acid Bacteria, online (Poster).

Raak N, Jaros D, Rohm H (2021) Small  and large deformation rheology of acid-induced gels from enzymatically cross-linked caseinates. Annual European Rheology Conference (online)

Sert D, Morejón Caraballo S, Struck S, Rohm H (2021) Evaluation of pumpkin and sunflower press cake as protein source and investigation of the effects of ultrasound assisted extraction on techno-functionality. EFFoST 35th International Conference, Lausanne (Poster).

Struck S (2021) Processing of berry pomace: challenges and impact on technofunctional properties. 1st Centre for Innovative Food Research Conference, Aarhus University, Denmark (online)

Surber G, Rohm H, Jaros D (2021) Incorporation of exopolysaccharide-functionalized whey in semisolid dairy products. NIZO Dairy Conference (online)

Vollrath N, Schneider R, Böhme B, Rohm H, Harbs T (2021) Moisture-induced lactose crystallisation to liberate fat from milk powder during chocolate processing. Choco-Tec Conference "Chocolate up-to-date", Solingen (online)

Zahn S. Rohm H (2021) Maschinell präzise Schneiden mit Ultraschallunterstützung.  GDL-Webinar "Ultraschallanwendungen in der Lebensmittelproduktion" (online)

Publications in books and journals

Aschemann-Witzel J, Otterbring T, de Hooge I, Normann A, Rohm H, Lengard Almli V, Oostindjer M (2020) Consumer associations about other buyers of suboptimal food – and what it means for food waste avoidance actions. Food Quality and Preference 80, 103808 

Böhme B, Schneider R, Harbs T, Rohm H (2020) Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.109343

Curosu I, Liebscher M, Burk S, Li H, Hempel S, Raak N, Rohm H, Mechtcherine V (2020) Influence of fiber type on the tensile behavior of high-strength strain-hardening cement-based composites (SHCC) at elevated temperatures. Materials & Design, doi: 10.1016/j.matdes.2020.109397

Hoffmann NC, Symmank C, Mai R, Stok FM, Rohm H, Hoffmann S (2020) The influence of extrinsic product attributes on consumers’ food decisions: review and network analysis of the marketing literature. Journal of Marketing Management, doi: 10.1080/0267257X.2020.1773514

Kizzie-Hayford N, Dabie K, Kyei-Asante B, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2020) Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity,proximate composition and properties of lactic acid fermented tiger nut milk derivedthereof. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.110417

Kricke S, Böttcher K, Zahn S, Majschak J-P, Rohm H (2020) Effetc of physicochemical properties of native starcher on cleaning in falling film and plane channel flow experiments. Refereed Proceedings of the Heat Exchanger Fouling and Cleaning XIII Conference, Warsaw

Nachtigall C, Surber G, Bulla J, Rohm H, Jaros D (2020) Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality. Engineering in Life Sciences, doi: 10.1002/elsc.202000073

Nachtigall C, Surber G, Herbi F, Wefers D, Jaros D, Rohm H (2020) Production and molecular structure of heteropolysaccharides from two lactic acid bacteria. Carbohydrate Polymers, doi: 10.1016/j.carbpol.2020.116019

Nachtigall C, Vogel C, Rohm H, Jaros D (2020) How capsular exopolysaccharides affect cell surface properties of lactic acid bacteria. Microorganisms, doi: 10.3390/microorganisms8121904

Raak N, Abbate A R, Alkhalaf M, Lederer A, Rohm H, Jaros D (2020) Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food Hydrocolloids 101, 105464

Raak N, Dürrschmid K, Rohm H (2020) Textural characteristics of German foods: The German Würstchen. In: Textural Characteristics of World Foods (K. Nishinari, Ed.) Wiley & Sons, New York

Raak N, Rohm H, Jaros D (2020) Enzymatically cross-linked sodium caseinate as techno-functional ingredient in acid-induced milk gels. Food and Bioporcess Technology, doi: 10.1007/s11947-020-02527-5

Rohm H, Wessel B, Zahn S (2020) Temperature of sugar solutions during tasting affects sweetness difference thresholds. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.110676

Reißner, A.-M., Beer A, Struck S, Rohm H (2020) Pre-hydrated berry pomace in wheat bread: An approach considering requisite water in fiber enrichment. Foods 9, 1600

Schmidt C, Eichelberger K, Rohm H (2020) New Zealand mānuka honey - A review on specific properties and possibilities to distinguish mānuka from kānuka honey. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.110311

Struck S, Rohm H (2020) Food processing by-products as food ingredients. In: Valorization of Fruit Processing By-Products (C.M. Galanakis, Ed.) Academic Press Ltd., London, UK. pp. 1-16.

Surber G, Jaros D, Rohm H (2020) Shear end extensional rheology of acid milk gel suspensions with varying ropiness. Journal of Texture Studies 51, 111-119

Surber G, Schäper C, Wefers D, Rohm H, Jaros D (2020) Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese). International Dairy Journal, doi: 10.1016/j.idairyj.2020.104854

Zahn S, Otto C, Rohm H (2020) Laminar flow cleaning of gelatinised, partially hydrolysed starch.  International Journal of Food Science & Technology 55, 769-775

Presentations and posters

Kizzie-Hayford N, Dabie K, Kyei-asantei B, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2020) Effects of storage temperature of tiger nuts (Cyperus esculentus L) on the proximate composition, fermentation kinetics and properties of lactic acid fermented tiger nut milk. ISEKI e-Conference "Food Quality and Texture in Sustainable Production and Consumption" (Poster)

Kricke S, Berger C, Köhler H, Zahn S, Majschak J-P, Rohm H (2020) Influence of the swelling behaviour of native and modified starches on cleaning in plane channel flow experiments. 34th EFFoST Conference "Bridnging high-tech, food-tech and health: Consumer-oriented innovations. Online Conference (Poster)

Reißner A-M, Beer A, Struck S, Rohm H (2020)Pre-hydrated berry pomace in wheat bread: An approach considering its water binding capacity. ISEKI e-Conference "Food Quality and Texture in Sustainable Production and Consumption" (Poster)

Publications in books and journals

Abbate A A, Raak N, Boye S, Janke A, Rohm H, Jaros D, Lederer A (2019) Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2019.01.043

Aschemann-Witzel J, Otterbring T, de Hooge IE, Normann A, Rohm H, Lengard Almli V, Oostindjer M (2019) The who, where and why of choosing suboptimal foods: Consequences for tackling food waste in store. Journal of Cleaner Production 236, 117596

Aschemann-Witzel J, Otterbring T, de Hooge I, Normann A, Rohm H, Lengard Almli V, Oostindjer M (2019) Consumer associations about other buyers of suboptimal food – and what it means for food waste avoidance actions. Food Quality and Preference, doi: 10.1016/j.foodqual.2019.103808

Diez-Sánchez E, Quiles A, Llorca E, Reissner A-M, Struck S, Rohm H, Hernando I (2019) Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT - Food Science and Technology 113, 108300

Heise K, Kirsten M, Schneider Y, Jaros D, Keller H, Riohm H, Kalbitz K, Fischer S (2019) Form agricultural by-products to value-added materials: wheat straw based hydrogels as soil conditioners? ACS Sustainable Chemistry and Engineering, doi:10.1021/acssuschemeng.9b00378

Helbig M, Zahn S, Böttcher K, Rohm H, Majschak J-P (2019) Laboratory methods to predict the cleaning behaviour of egg yolk layers in a flow channel. Food and Bioproducts Processing 113, 108-117.

Hodder E, Duin S, Kilian D, Ahlfeld T, Seidel J, Nachtigall C, Bush P, Covill D, Gelinsky M, Lode A (2019) Investigating the effect of sterilisation methods on the physical properties and cytocompatibility of methyl cellulose used in combination with alginate for 3D-bioplotting of chondrocytes. Journal of Materials Science: Materials in Medicine 30:10

Leonhard L,Witt J, Toepfl S, Rohm H, Parniakov O (2019) Valuable compounds in algae. in: Green Extraction and Valorization of By-Products from Food Processing (F. J. Barba, E. Rosello Soto, M. Brncic, J. M. Lorenzo Rodriquez, Eds.). Layor and Francis, London, pp. 315-338.

Mende S, Jaros D, Rohm H (2019) Dextran modulates physical properties of rennet-induced milk gels. International Journal of Food Science and Technology, doi: 10.1111/ijfs.14288

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2019) Shear induced molecular changes of exopolysaccharides from lactic acid bacteria. Food Hydrocolloids 97, 105181

Nachtigall C, Weber C, Rothenburger S, Jaros D, Rohm H (2019) Test parameters and cell chain length of Streptococcus thermophilus affect the microbial adhesion to hydrocarbons assay: a methodical approach. FEMS Microbiology Letters, doi: 10.1093/femsle/fnz150

Raak N, Abbate A R, Alkhalaf M, Lederer A, Rohm H, Jaros D (2019) Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2019.105464

Raak N, Brehm L, Leidner R, Henle T, Rohm H, Jaros D (2019) Hydrolysis by indigenous plasmin: Consequences for enzymatic cross-linking and acid-induced gel formation of non-micellar casein. Food Biophysics, doi:10.1007/s11483-019-09601-2

Raak N, Schöne C, Rohm H, Jaros D (2019) Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus. Food Hydrocolloids 86, 43-49

Raak N, Brehm L, Abbate RA, Henle T, Lederer A, Rohm H, Jaros D (2019) Self-association of casein studied using enzymaticcross-linking atdifferent temperatures. Food Bioscience, doi: 10.1016/j.fbio.2019.01.016

Reißner A-M, Al-Hamimi S, Quiles A, Schmidt C, Struck S, Hernando I, Turner C, Rohm H (2019) Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture 99, 1284-1293

Reißner A-M, Wendt J, Zahn S, Rohm H (2019) Sodium-chloride reduction by substitution with potassium, calcium and magnesiumsalts in wheat bread. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2019.03.069

Rohm H, Aschemann-Witzel J (2019) Sustainability in the food supply chain: a 2020 vision. International Journal of Food Science and Technology 54, 591-592

Rohm H, Jaros D, Surber G (2019) Exopolysaccharidbildende Milchsäurebakterien: Herausforderungen und Nutzen für Starterkulturenhersteller und Milchverarbeiter. molkerei-industrie, issue 1/2019, 27-29

Schmidt C, Jaros D, Rohm H (2019) Ion mobility spectrometry as a potential tool for flavor control in chocolate manufacture. Foods 8, 460

Struck H, Rohm H (2019) Fruit processing by-products as food ingredients. In: Valorization of Fruit Processing By-products (Ed. C.M. Galanakis). Academic Press, London, 1-16.

Surber G, Jaros D, Rohm H (2019) Shear end extensional rheology of acid milk gel suspensions with varying ropiness. Journal of Texture Studies, doi: 10.1111/jtxs.12458

Surber G, Mende S, Jaros D, Rohm H (2019) Clustering of Streptococcus thermophilus strains to establish a relation between exopolysaccharide characteristics and gel properties of acidified milk. Foods 8, 146.

Symmank C, Beer A, Zahn S, Rohm H (2019) Sensorische Claims - Lebensmittelwerbung am Point-of-Sale. in: Werbegeschichte(n) - Markenkommunikation zwischen Tradition und Innovation (S. Heinemann, Hrsg.), S. 171-190. Springer, Berlin.

Zahn S, Otto C, Rohm H (2019) Laminar flow cleaning of gelatinised, partially hydrolysed starch.  International Journal of Food Science & Technology, doi: 10.1111/ijfs.14327

Oral presentations and posters

Jaros, D (2019) Mikrobielle Exopolysaccharide - Herstellung, Aufbereitung und Einsatz als Verdickungsmittel. 19. FEI Kooperationsforum, Bonn

Jaros D (2019) Clean label texture modulation of fermented dairy products. 4th International Symposium on Contemporary Food Engineering, Guangzhou

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2019) External stress leads to structure disruption of exopolysaccharides from lactic acid bacteria. 20th Gums and Stabilisers for the Food Industry Conference, San Sebastian

Nachtigall C, Rothenburger S, Jaros D, Rohm H (2019) Potential von Weissella als Co-Kultur in der Milchindustrie. Fachsymposium Lebensmittelmikrobiologie, Kiel.

Nachtigall C, Wefers D, Jaros D, Rohm H (2019) Extrazelluläre Polysaccharide von Streptococcus thermophilus DGCC7710: Strukturaufklärung und Auswirkungen einer Microfluidizer-Behandlung. 48. Deutscher Lebensmittelchemikertag, Dresden (Poster)

Raak N, Abbate RA, Boye S, Lederer A, Rohm H, Jaros D (2019) Acid gelation of enzymatically cross-linked caseinates: Relationship between molecular characteristics, rheology and gel microstructure. 8th International Symposion on Food Rheology and Structure, Zurich

Raak N, Abbate RA, Boye S, Lederer A, Rohm H, Jaros D (2019) Acid gelation of enzymatically cross-linked casein: Form molecular level to network formation. 20th Gums and Stabilisers for the Food Industry Conference, San Sebastian (Poster)

Rohm H (2019) Cutting of foods: Quality requirements and challenges for process implementation. 4th International Symposium on Contemporary Food Engineering, Guangzhou

Schmidt C, Jaros D, Rohm H (2019) Potential der Ionenmobilitätsspektroskopie als Schnellmethode zur Qualitätsüberwachung in der Lebensmittelproduktion. simul+ Werkstatt Ernährungswirtschaft, Waldheim

Struck S, Rohm H (2019) Wertsteigernde Aufarbeitung von Beerentrester. Netzsch Technical Days, Hanau

Struck S, Rohm H (2019) Ballaststoffe in Backwaren – technologische
Herausforderungen und Verbraucherakzeptanz. 20. Dresdner Fachtagung für Ernährungsmedizin, Dresden

Struck S, Rohm H (2019) Wertsteigernde Aufarbeitung von Johannisbeertrester. Professorentreff der Bauman--Gonser-Stiftung, Erlangen

Surber G, Schab D, Jaros D, Rohm H (2019) Rheological, tribological and phase-separating properties of concentrated acid gel suspensions in the presence of polymers and at defined particle size distributions. 8th International Symposion on Food Rheology and Structure, Zurich

Surber G, Bulla J, Schauer T, Jaros D, Rohm H (2019) Potential of exopolysaccharids from lactic acid bacteria for the stabilisation of emulsions. 20th Gums and Stabilisers for the Food Industry Conference, San Sebastian (Poster)

Surber G, Wefers D, Spiegel T, Wolfschoon-Pombo A, Mende S, Jaros D, Rohm H (2019) Extrazelluläre Polysaccharide von Milchsäurebakterien: Zusammenhang von molekularer Struktur und Textur von Frischkäse. 48. Deutscher Lebensmittelchemikertag, Dresden (Poster)

Wessel B, Zahn S, Rohm H (2019) Temperaturabhängigkeit von Differenzschwellen der Süßewahrnehmung. 48. Deutscher Lebensmittelchemikertag, Dresden (Poster)

Publications in books and journals

Häffele F, Mende S, Jaros D, Rohm H, Nirschl H (2018) Relationship between shear energy input and sedimentation properties of exopolysaccharide-producing Streptococcus thermophilus strains. Separation and Purification Technology 202, 21-26

Häffele F, Jaros D, Mende S, Rohm H, Nirschl H (2018) Separation of starter cultures after high‐pressure homogenization. Chemie Ingenieur Technik, doi: 10.1002/cite.201700166

Jaros D, Köbsch, J, Rohm H (2018) Exopolysaccharides from Basidiomycota: Formation, isolation and techno-functional properties. Engineering in Life Sciences, doi: 10.1002/elsc.201800117

Jaros D, Mende S, Häffele F, Nachtigall C, Nirschl H, Rohm H (2018) Shear treatment of starter culture medium improves separation behavior of Streptococcus thermophilus cells. Engineering in Life Sciences 18, 62-69

Kizzie-Hayford N, Raak N, Jaros D, Rohm H (2018) Addition of crude tiger nut protein extract affects stiffness of enzymatically cross-linked dairy proteins. International Journal of Food Science and Technology, doi:10.1111/ijfs.13770

Mazo Rivas J C, Dietze M, Zahn S, Schneider Y, Rohm H (2018) Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates. European Food Research and Technology, doi: https://doi.org/10.1007/s00217-018-3054-z

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2018) Impact of shear treatment on rheological and molecular properties of microbial exopolysaccharides. Transactions of the 27th Nordic Rheology Conference, ISBN 978-91-639-8101-2, 191-196-69

Quiles A, Campbell G M, Struck S, Rohm H, Hernando I (2018) Fiber from fruit pomace: A review of applications in cereal-based products. Food Reviews International 34, 162-181

Quiles A, Llorca E, Schmidt C, Reissner A-M, Struck S, Rohm H (2018) Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science and Technology 53, 1579-1587

Raak N, Abbate R A, Lederer A, Rohm H, Jaros D (2018) Size separation techniques for the characterisation of cross-linked casein: A review of methods and their applications. Separations 5, 14

Raak N, Schöne C, Rohm H, Jaros D (2018) Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2018.01.037

Reißner A-M, Al-Hamimi S, Quiles A, Schmidt C, Struck S, Hernando I, Turner C, Rohm H (2018) Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.9302

Rohm H, Böhme B, Skorka J (2018) The impact of grinding intensity on particle properties and rheology of dark chocolate. LWT - Food Science and Technology 52, 564-568

Rohm H, Schäper C, Zahn S (2018) Interesterified fats in chocolate and bakery products: a concise review. LWT - Food Science and Technology 87, 379-384

Schmidt C, Bornmann R, Schuldt S, Schneider Y, Rohm H (2018) Thermo-mechanical properties of soft candy: Application of time-temperature superposition to mimic response at high deformation rates. Food Biophysics 13, 11-16

Schmidt C, Geweke I, Struck S, Zahn S, Rohm H (2018) Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties. International Journal of Food Science and Technology 53, 237-24

Schmidt C, Reck M, Jaros D, Rohm H (2018) Ionenmobilitätsspektroskopie: Echtzeitanalysen zur Qualitätsüberwachung bei der Kakaoverarbeitung. FOOD-Lab 4/2018, 34-37

Schuldt S, Schneider Y, Rohm H (2018) High-speed cutting of foods:Cutting behavior and initial cutting forces. Journal of Food Engineering 230, 55-62

Schuldt S, Witt T, Schmidt C, Schneider Y, Nündel T, Majschak J-P, Rohm H (2018) High-speed cutting of foods: Development of a special testing device. Journal of Food Engineering 216, 36-41.

Struck S, Straube D, Zahn S, Rohm H (2018) Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure. Journal of Food Engineering 223, 109-115.

Surber G, Constantinescu V, Jaros D, Rohm H (2018) Stabilitätsuntersuchungen von fermentierten Milchprodukten. FOOD-Lab 1, 55-58

Surber G, Bulla J, Schäper C, Nitschel L, Rohm H, Jaros D (2018) Relating particular properties of Lactococcus lactis exopolysacharides to the rheological characteristics of fresh and white cheese. Transactions of the 27th Nordic Rheology Conference, ISBN 978-91-639-8101-2, 65-69

Symmank C, Zahn S, Rohm H (2018) Visually suboptimal bananas: How ripeness affects consumer expectation and perception. Appetite 120, 472-481

Presentations and posters

Abbate RA, Alkhalaf M, Raak N, Boye S, Rohm H, Jaros D, Lederer A (2018) Cross-linking of caseins with microbial transglutaminase: a comprehensive analysis using asymmetrical flow field flow fractionation. 4th International Conference on Food Chemistry and Technology, Berlin

Abbate RA, Raak N, Boye S, Rohm H, Jaros D, Lederer A (2018) Application of asymmetric flow field flow fractionation for the characterization of caseins cross-linked by microbial transglutaminase. 19th International Symposion on Field- and Flow-based Separations, Columbia, SC, USA

Abbate RA, Raak N, Heimann M, Alkhalaf M, Boye S, Rohm H, Jaros D, Lederer A (2018) Effect of the ionic milieu on the size distribution and conformation of cross-linked caseins. 19th International Symposion on Field- and Flow-based Separations, Columbia, SC, USA (Poster)

Böttcher K, Zahn S, Rohm H (2018) Eigenschaften nativer und modifizierter Stärken im Kontexkt von ReinigungsprozessenGDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven (Poster)

Bulla J, Surber G, Schauer T, Jaros D, Rohm H (2018) Exopolysaccharide von Milchsäurebakterien: Eignung als Verdickungsmittel in Modellemulsionen. GDL - Kongress Lebensmitteltechnologie 2018, Bremerhaven

Häffele F, Mende S, Jaros D, Rohm H, Nirschl H (2018) Separation von Starterkulturen: Sedimentations- und Kompressionsverhalten. ProcessNet Jahrestagung Lebensmittelverfahrenstechnik, Berlin

Nachtigall C, Mende S, Berger C, Häffele F, Jaros D, Nirschl H, Rohm H (2018) Separation von Starterkulturen: Scherinduzierte Veränderungen in exopolysaccharidhaltigen fermentierten Medien. ProcessNet Jahrestagung Lebensmittelverfahrenstechnik, Berlin

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2018) Impact of shear treatment on rheological and molecular properties of microbial exopolysaccharides. 27th Nordic Rheology Conference, Trondheim (Poster)

Nachtigall C, Kovanović T, Korch K, Jaros D, Rohm H (2018) Gewinnung mikrobieller Exopolysaccharide: Vereinfachung des Isolierungsverfahrens ohne Funktionalitätsverlust. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven

Raak N, Brehm L, Leidner R, Henle T, Rohm H, Jaros D (2018) Hydrolyse von Säurecasein durch indigenes Plasmin: Auswirkungen auf Quervernetzung und Gelbildung. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven (Poster)

Raak N, Rohm H, Jaros D (2018) Effects of enzymatic cross-linking on the rheological properties of sodium caseinate suspensions. 7th Pacific Rim Conference on Rheology, Jeju, Korea

Raak N, Rohm H, Jaros D (2018) Time-dependent mechanical spectra of acid gels from cross-linked caseinates. 17th Food Colloids Conference, Leeds, UK (Poster)

Reißner A, Struck S, Llorca E, Quiles A, Hernando I, Rohm H (2018) Combined application of eextruded flour and berr ypomace powder to enhance the value of quick bread. 7th International Dietary Fibre Conference, Rotterdam

Reißner A, Wendt J, Zahn S, Rohm H (2018) Reduktion des Natriumchloridgehaltes in Weißbrot. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven

Schmidt C, Reck M, Wendt J, Schneider Y, Jaros D, Rohm H (2018) Potential der Ionenmobilitätsspektroskopie zur Qualitätsüberwachung bei der Kakaoverarbeitung. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven

Struck S, Rohm H (2018) BERRYPOM - Innovative ways to incorporate berry pomace in cereal-based foods. Anuga Food Tec, Köln

Struck S, Rohm H (2018) Verwertung von Reststoffen aus der Lebensmittelproduktion
am Beispiel von Beerentrestern. 23. Fachtagung Nutzung nachwachsender Rohstoffe - Bioökonomie 3.0, Dresden

Surber G, Nachtigall C, Jaros D, Rohm H (2018) Exopolysaccharides in fermented dairy products: Effects on sedimentation behaviour during manufacture and storage. International Conference and Workshop Dispersion Analysis & Materials Testing, Berlin, Germany

Surber G, Bulla J, Schäper C, Nitschel N, Rohm H, Jaros D (2018) Relating particular properties of Lactococcus lactis exoploysacharides to the rheological characteristics of fresh and white cheese. 27th Nordic Rheology Conference, Trondheim

Werner A, Schuldt S, Einder D, Rohm H (2018) Agrarsysteme der Zukunft - FungiSpheres: Basidiomyceten in einer ganzheitlichen Agrarwirtschaft. 23. Fachtagung Nutzung nachwachsender Rohstoffe - Bioökonomie 3.0, Dresden

Publications in books and journals

Aschemann-Witzel J, de Hooge I, Rohm H, Normann A, Bossle M B, Gronhoj A, Oostindjer M (2017)  Key characteristics and success factors of supply chain initiatives tackling consumer-related food waste - A multiple case study. Journal of Cleaner Production 155, 33-45

Helmert J, Symmank C, Pannasch S, Rohm H (2017) Have an eye on the buckled cucumber: An eye tracking study on visually suboptimal foods. Food Quality and Preference 60, 40-47

Jaros D, Rohm H (2017) Rennets: Applied aspects, in: Cheese - Chemistry, Physics, and Microbiology (PLH McSweeney, PF Fox, PD Cotter, DW Everett, Eds) Academic Press, London, pp. 53-68

Jaros D, Mende S, Häffele F, Nachtigall C, Nirschl H, Rohm H (2017) Shear treatment of starter culture medium improves separation behavior of Streptococcus thermophilus cells. Engineering in Life Sciences, doi: 10.1002/elsc.201700121

Kizzie-Hayford N, Jaros D, Rohm H (2017) Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system. LWT - Food science and Technology, doi: 10.1016/j.lwt.2017.03.046

Raak N, Rohm H, Jaros D (2017) Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness. International Dairy Journal 66, 49-55

Raak N, Rohm H, Jaros D (2017) Enzymatic cross-linking of casein facilitates gel structure weakening induced by overacidification. Food Biophysics 12, 261-268

Raak N, Symmank C, Zahn S, Aschemann-Witzel J, Rohm H (2017) Processing- and product-related causes of food waste and implications for the food chain. Waste Management 61, 461-472

Rohm H, Oostindjer M, Aschemann-Witzel J, Symmank C, Almli VL, de Hooge IE, Normann A, Karantininis K (2017) Consumers in a sustainable food supply chain (COSUS): Understanding consumer behavior to encourage food waste reduction. Foods 6, 104

Rohm H, Schäper C, Zahn S (2017) Interesterified fats in chocolate and bakery products: a concise review. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2017.08.076

Schmidt C, Bornmann R, Schuldt S, Schneider Y, Rohm H (2017) Thermo-mechanical properties of soft candy: Application of time-temperature superposition to mimic response at high deformation rates. Food Biophysics, doi:10.1007/s11483-017-9506-3

Schmidt C, Geweke I, Struck S, Zahn S, Rohm H (2017) Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties. International Journal of Food Science and Technology, doi: 10.1111/ijfs.13639

Schuldt S, Witt T, Schmidt C, Schneider Y, Npündel T, Majschak J-P, Rohm H (2017) High-speed cutting of foods: Development of a special testing device. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2017.008.01

Stok FM, Hoffmann S, Volkert D, Boeing H, Ensenauer R, Stelmach-Mardas M, Kiesswetter E, Weber A, Rohm H, Lien N, Brug J, Holdsworth M, Renner B (2017) The DONE framework: Creation, evaluation, and updating of an interdisciplinary, dynamic framework 2.0 of determinants of nutrition and eating. PLOS One, doi:10.1371/journal.pone.0171077

Struck S, Straube D, Zahn S, Rohm H (2017) Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2017.12.011

Surber G, Mende S, Jaros D, Rohm H (2017) Fadenzug im Joghurt: Methoden zur Quantifizierung. dmw Die Milchwirtschaft 8, 114-116

Surber G, Mende S, Constantinescu V, Jaros D, Rohm H (2017) How the type of exopolysaccharide affects the rheological properties of fermented products. Annual Transactions of the Nordic Rheology Society 25, 51-54. ISBN 978-91-639-3285-4

Symmank C, Mai R, Hoffmann S, Stok F M, Renner B, Lien N, Rohm H (2017) Predictors of food decision making: A systematic interdisciplinary mapping (SIM) review. Appetite 110, 25-35

Symmank C, Zahn S, Rohm H (2017) Visually suboptimal bananas: How ripeness affects consumer expectation and perception. Appetite, doi: 10.1016/j.appet.2017.10.002

Symmank C, Hoffmann S, Mai R, Rohm H (2017) Einflussfaktoren auf die Lebensmittelauswahl: Ergebnisse des europäischen Forschungsprojektes FODEM. DLR Deutsche Lebensmittel-Rundschau 113, 113-117

Symmank C, Rohm H (2017) Konsumentenakzeptanz von optisch suboptimalen Lebensmitteln. DLR Deutsche Lebensmittel-Rundschau 113, 417-421

Symmank C, Mai R, Seeberg-Elverfeldt B (2017) Ambivalente Einflüsse der Verapckungsfarbe auf das Konsumentenurteil: Helle Verpackungen als Fluch oder Segen? Der Lebensmittelkontrolleur, June, 11-14

Symmank C, Hoffmannn S (2017) Leugnung und Ablehnung von Verantwortung. in: Handbuch Verantwortung (L. Heidbrink, C. Langbehn, J. Loh, eds.). Springer Fachmedien, Wiesbaden, pp. 949-972

Presentations and Posters

Abbate RA, Raak N, Brehm L, Boye S, Rohm H, Jaros D, Lederer A (2017) Characterization of the enzymatic cross-linking of caseins by mTGase. 30th International Symposium on Polymer Analysis and Characterization, Linz, Österreich (Poster)

Abbate RA, Raak N, Jaros D, Rohm H, Lederer A (2017) Understanding casein assembly by field flow fractionation and related methods. 30th International Symposium on Polymer Analysis and Characterization, Linz, Österreich

Abbate RA, Raak N, Boye S, Rohm H, Jaros D, Lederer A (2017) Polymerisation of caseins on the molecular level – Comprehensive investigations of the enzymatic cross-linking. 8^th International Symposium on the Separation and Characterization of Natural and Synthetic Macromolecules, Amsterdam, The Netherlands (Poster)

Böhme B, Rohm H (2017) Sugar substitutes in the confectionary industry. Chocolate Technology Day: Challenges of Modern Chocolate Processing, Selb

Mende S, Haeffele F, Nachtigall C, Jaros D, Nirschl H, Rohm H (2017) Behavior of exopolysaccharide producing starter cultures after homogenization. 12th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands  (Poster)

Nachtigall C, Weber C, Mende S, Jaros D, Rohm H (2017) Cell wall attached exopolysaccharides and their influence on the cell surface properties of lactic acid bacteria. 12th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands

Raak N, Abbate RA, Brehm L, Lederer A, Rohm H, Jaros D (2017) Enzymatic casein polymerisation studied by SEC-MALS. 19th Gums & Stabilisers for the Food Industry Conference, Berlin (Poster)

Raak N, Geißler P, Penke Y, Rohm H, Jaros D (2017) Enzymatically cross-linked sodium caseinate for enrichment of acid milk gels. 10th NIZO Dairy Conference, Papendal, The Netherlands

Raak N, Rohm H, Jaros D (2017) Untersuchung der Gelbildung von enzymatisch polymerisiertem Casein durch zeitbasierte Multiwave-Tests. 8. TA-Anwendertreffen Rheologie, Erlangen

Raak N, Schöne C, Rohm H, Jaros D (2017) Effect of ionic strength on enzymatic polymerisation and acid-induced gelation of caseinate. 19th Gums & Stabilisers for the Food Industry Conference, Berlin

Reißner A-M, Struck S, Turner C, Rohm H (2017) Processing of berry pomace: lab vs. industrial scale. 21st EFFoST Conference, Sitges, Spain (Poster).

Reißner A-M, Struck S, Al-Hamimi S, Turner C, Rohm H (2017) Berrypom: Processing and application of berry pomace. 21st EFFoST Conference, Sitges, Spain (Poster).

Rohm H, Struck S (2017) BERRYPOM - Adding value to fruit processing waste. SUSFOOD meeting at the 21st EFFoST Conference, Sitges, Spain.

Rohm H, Aschemann-Witzel J, Oostindjer M (2017) COSUS - Consumers in a sustainable food supply chain. SUSFOOD meeting at the 21st EFFoST Conference, Sitges, Spain.

Rohm H (2017) Vom Rest zum Rohstoff - Aktuelle Trends bei der Verwertung von Nebenprodukten. Ernährungswirtschaft vor Ort, Weidensdorf

Rohm H (2017) Suboptimal foods: causes of waste in the value chain and at consumer level. COSUS Final Seminar, As, Norwegen.

Schmidt C, Kauschmann F, Ebert B, Struck S, Rohm H (2017) Innovative ways to incorporate fibres from berry pomace in extruded cereal-based foods. 1st Conference Innovations in Food Science and Technology, Erding.

Struck S (2017) BERRYPOM - A European project to enhance the value of berry pomace. GUDP Network project meeting, Aarhus, Dänemark

Struck S, Kellner A, Straube D, Zahn S, Rohm H (2017) Anwendung von Fasern aus Nebenströmen der Fruchtsaftproduktion im Modellsystem Weizenteig. Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Bruchsal

Surber G, Nachtigall C, Jaros D, Rohm H (2017) Time-resolved sedimentation behaviour of stirred milk gels. 19th Gums & Stabilisers for the Food Industry Conference, Berlin (Poster)

Surber G, Mende S, Constantinescu V, Jaros D, Rohm H (2017) How the type of exopolysaccharide affects the rheological properties of fermented products. 11th Annual European Rheology Conference, Copenhagen, Denmark

Surber G, Bach E, Jaros D, Rohm H (2017) Relating particular properties of exopolysaccharides from Streptococcus thermophilus to the characteristics of fermented milks. 12th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands (Poster)

Symmank C, Zahn S, Rohm H (2017) Consumer expectation and sensory response to yoghurt with different best-before-date. 12th Pamgborn Sensory Science Symposium, Providence, RI, USA

Symmank C, Hoffmann S, Mai R, Stok F M, Renner B, Rohm H (2017) Psychological determinants of food decision making: A systematic literature review. 6th Annual Conference of the Association for Researchers in Psychology and Health (ARPH), Leiden, The Netherlands

Symmank C, Rohm H (2017) Focus on sensory expectations and experiences. COSUS Final Seminar, As, Norway

Publications in books and journals

Aschemann-Witzel J, de Hooge IE, Rohm H, Normann A, Bonzanini Bossle M, Gronhoj A, Oostindjer M (2016) Key characteristics and success factors of supply chain initiatives tackling consumer-related food waste – A multiple case study. Journal of Cleaner production, doi: 10.1016.j.cleanpro.2016.11.173

Boisly M, Schuldt S, Kästner M, Schneider Y, Rohm H (2016) Experimental characterisation and numerical modelling of cutting processes in viscoelastic solids. Journal of Foo Engineering, doi: 10.1016/j.jfoodeng.2016.06.019

Böhme B, Symmank C, Rohm H (2016) Physical and sensory properties of chocolate made with lecithin of different origin. Euopean Journal of Lipid Science and Technology 118, 1839-1845

de Hooge IE, Oostindjer M, Aschemann-Witzel J, Normann A, Mueller Loose S, Lengard Almli V (2016) This Apple is Too Ugly for Me! Consumer Preferences for Suboptimal Food Products in the Supermarket and at Home. Food Quality and Preference, doi: 10.1016/j.foodqual.2016.09.012

Jaros D, Rohm H (2016) Enzymes exogenous to milk in dairy technology:
Transglutaminase. Reference Module in Food Sciences. Elsevier, Amsterdam. doi: http://dx.doi.org/10.1016/B978-0-08-100596-5.21158-X

Kizzie-Hayford N, Jaros D, Zahn S, Rohm H (2016) Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2016.07.067

Mai R, Symmank C, Seeberg-Elverfeldt B (2016) Light and pale colors in food packaging: When does this package cue signal superior healthiness or inferior tastiness? Journal of Retailing, doi: 10.1016/j.jretai.2016.08.002

Mazo Rivas JC, Schneider Y, Rohm H (2016) Effect of emulsifier type on physicochemical properties of water-in-oil emulsions for confectionary applications. International Journal of Food Science and Technology 51, 1026-1033

Mazo Rivas JC, Zelga K, Schneider Y, Rohm H (2016) Phase transition stability of cocoa butter emulsions. Food Biophysics, doi: 10.1007/s11483-016-9450-7

Mende S, Rohm H, Jaros D (2016) Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products. International Dairy Journal 52, 57-71

Otto C, Zahn S, Hauschild M, Babick F, Rohm H (2016) Comparatice cleaning tests with modified protein and starch residues. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2016.01.015

Quiles A, Campbell G M, Struck S, Rohm H, Hernando I (2016) Fiber from fruit pomace: A review of applications in cereal-based products. Food Reviews International, doi: 10.1080/87559129.2016.1261299

Raak N, Rohm H, Jaros D (2016) Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness. International Dairy Journal, doi:10.1016/j.idairyj.2016.10.015

Raak N, Symmank C, Zahn S, Aschemann-Witzel J, Rohm H (2016) Industry-related food waste: Causes and potential for action. Waste Management, doi:10.1016/j.wasman.2016.12.027

Rohm H, Jaros D (2016) Analytical methods | Principles and significance in assessing rheological and textural properties. Reference Module in Food Sciences. Elsevier, Amsterdam, doi: 10.1016/B978-0-12-374407-4.00027-3

Rohm H, Jaros D (2016) Analytical methods | Rheological methods: Instrumentation. Reference Module in Food Sciences. Elsevier, Amsterdam, doi: 10.1016/ B978-0-12-374407-4.00028-5

Schmidt C, Mende S, Jaros D, Rohm H (2016) Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties. Dairy Science and Technology 96, 199-211

Schuldt S, Boden L, Schneider Y, Rohm H (2016) Pre-crack cutting properties of viscoelastic food models. Journal of Food Engineering 169, 272-277

Schuldt S, Arnold G, Kowalewski J, Schneider Y, Rohm H (2016) Analysis of the sharpness of blades for food cutting. Journal of Food Engineering 188, 13-20

Struck S, Gundel L, Zahn S, Rohm H (2016) Fiber enriched reduced sugar muffins from iso-viscous batters. LWT - Food Science and Technology 65, 32-38

Struck S, Plaza M, Turner C, Rohm H (2016) Berry pomace - a review of processing and chemical analysis of its polyphenols. International Journal of Food Science and Technology, doi: 10.1011/ijfs.13112

Symmank C, Mai R, Hoffmann S, Stok F M, Renner B, Lien N, Rohm H (2016) Predictors of food decision making: A systematic interdisciplinary mapping (SIM) review. Appetite, doi: 10.1016/j.appet.2016.11.023

Tzschoppe M, Haase H, Höhnisch M, Jaros D, Rohm H (2016) Using ion mobility spectrometry for screening the autoxidation of peanuts. Food Control 64, 17-21

Presentations and Poster

Böhme B, Riedel R, Rohm H (2016) Impact of refining stress and conching temperature on selected quality parameters and sensory properties of chocolate. Choco Tec Congress, Cologne

Dietze M, Mazo J, Schneider Y, Zahn S, Rohm H (2016) Produktprofile und
Akzeptanz von Trinkschokoladen. DLG-Lebensmitteltag Sensorik, Kronberg im
Taunus (Poster)

Jähn F, Symmank C, Zahn S, Rohm H (2016) Erwartung und sensorische
Wahrnehmung von Konsumenten gegenüber suboptimalen Lebensmitteln am Beispiel
von Bananen. DLG-Lebensmitteltag Sensorik, Kronberg im Taunus (Poster)

Kizzie-Hayford N, Jaros D, Zahn S, Rohm H (2016) Effects of protein enrichment in microbiological, physicochemiocal and sensory properties of fermented tiger nut milk. 4th ISEKI Food Conference, Vienna

Kizzie-Hayford N, Jaros D, Rohm H (2016) Effects of protein enrichment and microbial tranglutaminase on the properties of fermented tiger nut milk. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Kizzie-Hayford N, Jaros D, Rohm H (2016) Technologische Überlegungen zur Integration von Erdmandeln in die Nahrungskette: Fermentierte joghurtähnliche Produkte. GDL Symposium "Vegetarische und vegane Lebensmittel - eine technologische Herausforderung?", Bremerhaven

Mende S, Häffele F, Jaros D, Nirschl H, Rohm H (2016) Veränderung der Eigenschaft von Starterkulturen nach mechanischer Beanspruchung. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Nachtigall C, Mende S, Jaros D, Rohm H (2016) Kettenwachstum von Streptococcus thermophilus in Abhängigkeit von der Fermentation. GDL Kongress Lebensmitteltechnologie 2016, Lemgo (Poster)

Raak N, Boye S, Lederer A, Rohm H, Jaros D (2016) Compositional effects on the association of casein. 18th International Symposium on Field- and Flow-base Separations, Dresden (Poster)

Raak N, Jaros D, Rohm H (2016) Potential of Thromboelastometry and Multispeckle Diffusing Wave spectroscopy for monitoring acid-induced casein elation. 25th Nordic Rheology Conference, Helsinki

Raak N, Symmank C, Zahn S, Aschemann-Witzel J, Rohm H (2016) Food losses in the German food industry: Insight from expert interviews. 4th ISEKI Food Conference, Vienna

Reißner A, Keschka M, Santos Arcos E, Struck S, Rohm H (2016) Aufbereitung von Beerentrester als Quelle von Ballaststoffen und Polyphenolen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Schmidt C, Schuldt S, Bornmann R, Schneider Y, Rohm H (2016) Thermo-mechanische Eigenschaften von Zuckerwarenmassen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Schuldt S, Witt T, Schmidt C, Schneider Y, Rohm H (2016) Detektion von Hochgeschwindigkeitseffekten beim Schneiden von Lebensmittelmodellmassen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Schuldt S, Schneider Y, Rohm H (2016) Parameteridentifikation zur Charakterisierung des Schneidverhaltens von Lebensmitteln. DECHEMA ProcessNet Jahrestagung, Erlangen

Struck S, Keschka M, Plaza M, Turner C, Rohm H (2016) Influence of the drying method on polyphenol content and antioxidant capacity of blackcurrant pomace. 4th ISEKI Food Conference, Vienna

Struck S, Rode E, Geweke I, Zahn S, Rohm H (2016) Application of berry pomace in brittle bakery products. 30th EFFoST International Conference, Vienna

Struck S, Rode E, Zahn S, Rohm H (2016) Integrating berry pomace into brittle bakery products. IUFoST World Congress of Food Science and Technology, Dublin (Poster)

Surber G, Mende S, Jaros D, Rohm H (2016) Schleimig oder cremig? - Wie Polysaccharide den Fadenzug von gerührten Milchgelen beeinflussen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Symmank C, Helmert J R, Rohm H (2016) Angeschaut und eingekauft? Wie Produktlabels die Aufmerksamkeit auf visuell suboptimale Lebensmittel lenken. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Symmank C, Helmert J, Pannasch S, Rohm H (2016) Visual attention on suboptimal food: An eye tracking study. Eurosense 2016, Dijon (Poster)

Symmank C, Mai R, Hoffmann H, Stok M, Rohm H (2016) Product characteristics and consumers food decision making: A network analysis of the marketing and business literature. EMAC Conferenbce 2016, Oslo

Symmank C, Zahn S, Jähn F, Rohm H (2016) Consumer expectation and perception of suboptimal foods: The case of bananas. 4th Nordic Conference on Consumer Research, Aarhus

Symmank C, Mai R, Hoffmann H, Stok M, Renner B, Lein N, Rohm H (2016) Predictors of Food Decision Making: A systematic interdisciplinary mapping (SIM) review. DEDIPAC Final Symposium, Bonn

Symmank C, Mai R, Hoffmann S, Stok M, Renner B, Lien N, Brug J, Rohm H (2016) Food decision making: A systematic interdisciplinary mapping review. Annual meeting of the International Society of Behavioral Nutrition and Physical Activity, Kapstadt (Poster)

Publications in books and journals

Kizzie-Hayford N, Jaros D, Schneider Y, Rohm H (2015) Characteristics of tiger nut milk: effects of milling. International Jouirnal of Food Science and Technology 50, 381-388

Kizzie-Hayford N, Jaros D, Schneider Y, Rohm H (2015) Physico-chemical properties of globular tiger nut proteins. European Food Research and Technology, doi:10.1007/s00217-015-2508-9

Mai R, Hoffmann S, Hoppert K, Schwarz P, Rohm H (2014) The spirit is willing, but the flesh is weak: The moderating effect of implicit associations on healthy eating behaviors. Food Quality and Preference 39, 62-72

Mende S, Rohm H, Jaros D (2015) Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products. International Dairy Journal, doi:10.1016/j.idairyj.2015.08.002

Raak N, Gehrisch S, Rohm H, Jaros D (2015) Rotational thromboelastometry for characterising acid-induced gelation of cross-linked casein. Food Biophysics 10, 25-29

Riedel R, Böhme B, Rohm H (2015) Development of formulations for reduced-sugar and sugar-free agar-based fruit jellies. International Journal of Food Science and Technology, doi: 10.1111/ijfs.12787

Rohm H, Brennan C, Turner C, Günther E, Campbell G, Hernando I, Struck S, Kontogiorgos V (2015) Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods. foods 4, 690-697

Schmidt C, Mende S, Jaros D, Rohm H (2015) Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties. Dairy Science and Technology, doi: 10.1007/s13594-015-0259-9

Schuldt S, Boden L, Schneider Y, Rohm H (2015) Pre-crack cutting properties of viscoelastic food models. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2015.09.005

Struck S, Gundel L, Zahn S, Rohm H (2015) Fiber enriched reduced sugar muffins from iso-viscous batters. LWT - Food Science and Technology, doi:10.1016/j.lwt.2015.07.053

Tzschoppe M, Haase H, Höhnisch M, Jaros D, Rohm H (2015) Using ion mobility spectroscopy for screening the autoxidation of peanuts. Food Control, doi:10.1016/j.foodcont.2015.12.017

Presentations and Poster

Almli V L, MacDonald G, Rohm H, Aschemann-Witzel J, Steenbekkers B, Roodhuyzen D, Normann A, Oostindjer M (2015) Qualitative usage of projective mapping in focus groups. An application on food waste in five countries. 11th Pangborn Sensory Science Symposium, Gothenburg

Almli V L, Steenbekkers B, Rohm H, Normann A, Aschemann-Witzel J, Oostindjer M (2015) Quantitative tools and tangible tasks in focus group sessions. Applications on food waste discussion in five European countries. 2nd Norwegian Food Market Research Conference, As

Landgraf S, Böhme B, Zahn S, Rohm H (2015) Einfluss der Trockenconchierparameter im

CHOCOEASY-Verfahren auf die Eigenschaften von Vollmilchschokolade. Deutsche Sensoriktage, Dresden (Poster)

Mende S, Jaros D, Rohm H (2015) Mikrobielle Polysaccharide in Milchgelen:

Eigenschafts-Funktions-Beziehungen. 7. TA Anwendertreffen, Erlangen

Otto C, Zahn S, Rohm H (2015) Differenzerung des potenziellen Reinigungsverhaltens polymerer Schmutzmatrizes. VVD-Tagung, Radebeul

Raak N, Rohm H, Jaros D (2015) The role of beta-casein for the structuring of acid-induced
casein gels: Conclusions drawn from unusual gelation experiments. 9th NIZO Dairy Conference, Papendal

Rohm H (2015) BERRYPOM - Adding value to fruit processing waste: Innovative ways to incorporate fibers
from berry pomace in baked and extruded cereal-based foods. SUSFOOD Status Seminar, Brüssel

Struck S, Rohm H (2015) Adding value to fruit processing waste: Innovative ways to incorporate fibers
from berry pomace in baked and extruded cereal-based foods – A SUSFOOD project.
Kooperationsforum Funktionelle Lebensmittel, Bayreuth (Poster)

Publications in books and journals

Arnold G, Schade E, Schneider Y, Friedrichs J, Babick F, Werner C, Rohm H (2014) Influence of individual phospholipids on the physical properties of oil-based suspensions. Journal of the American Olil Chemists Society 91, 71-77

Hoppert K, Mai R, Zahn S, Schwarz EP, Hoffmann S, Rohm H (2014) Is there a fit in cognitive and sensory evaluation of yogurt? The moderating role of nutrition training. Food Quality and Preference 31, 65-68

Jaros D, Schwarzenbolz U, Raak N, Löbner J, Rohm H (2014) Cross-linking with microbial transglutaminase: relationship between polymerisation degree and stiffness of acid casein gels. International Dairy Journal 38, 174-178

Kizzie-Hayford N, Jaros D, Schneider Y, Rohm H (2014) Characteristics of tiger nut milk: effects of milling. International Journal of Food science and Technology, doi:10.1111/ijfs.12649

Mai R, Zahn S, Hoppert K, Hoffmann S, Rohm H (2014) Tailoring compensation effects of health-unrelated food properties. Appetite, doi:10.1016/j.appet.2014.05.014

Mai R, Hoffmann S, Hoppert K, Schwarz P, Rohm H (2014) The spirit is willing, but the flesh is weak: The moderating effect of implicit associations on healthy eating behaviors. Food Quality and Preference, doi:10.1016/j.foodqual.2014.06.014

Mende S, Dong T, Rathemacher A, Rohm H, Jaros D (2014) Physicochemical characterisation of the exopolysaccharides of Streptococcus thermophilus ST-143. International Journal of Food Science and Technology, doi:10.1111/ijfs.12505

Otto C, Zahn S, Plenker J, Rohm H (2014) Application of a flow cell for the comparative investigation of the cleaning behavior of starch and protein. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2014.01.008

Raak N, Gehrisch S, Rohm H, Jaros D (2014) Rotational thrombelastometry for characterising acid-induced gelation of cross-linked casein. Food Biophysics, doi:10.1007/s11483-014-9342-7

Raak N, Darnay L, Brandt J, Boye S, Lederer A, Rohm H, Jaros D (2014) Cross-linking affects rearrangements in acid casein gels: Evaluation of acidification conditions. Annual Transactions of the Nordic Rheology Society 22, 109-114. ISBN 978-91-637-3012-2.

Rohm H, Ullrich F, Schmidt C, Löbner J, Jaros D (2014) Gelation of cross-linked casein under small and large shear strain. Journal of Texture Studies 45, 130-137

Schuldt S, Raak N, Jaros D, Rohm H (2014) Acid-induced formation of soy protein gels in the presence of NaCl. LWT - Food Science and Technology 57, 614-639

Struck S, Jaros D, Brennan C, Rohm H (2014) Sugar replacement in sweetened bakery goods. International Journal of Food Science and Technology, doi:10.1111/ijfs.12617

Tzschoppe M, Steglich C, Höhnisch M, Petrich R, Delan A, Rohm H, Jaros D (2014) Ionenmobilitätsspektroskopie: Anwendung als Schnellmethode zur Charakterisierung von Hopfen möglich? Deutsche Lebensmittelrundschau 110, 417-421

Presentations and Poster

Boye S, Geisler M, Raak N, Jaros D, Rohm H, Lederer A (2014) Investigation of enzymatically cross-Linked casein by AF4-LS. FFF 2014, Salt Lake City

Jaros D, Rohm H (2014) Stellschrauben bei der Milchfermentation - Alles schon bekannt? MIV Tagung, FuldaMazo J, Schneider Y, Rohm H (2014) Characterization of water-in-cocoa butter emulsions for confectionary applications. ChocoTec, Cologne

Mazo J, Schneider Y, Rohm H (2014) Charakterisierung der Stabilitätseigenschadten von Wasser-in-Kakaobutter-Emulsionen mittels DSC. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Mende S, Jaros D, Rohm H (2014) How exopolysaccharides change acid milk gel properties. 5th IDF Symposium on Science and Technology of Fermented Milk, Sydney

Otto C, Hauschild M, Zahn S, Rohm H (2014) Comparative cleaning tests of modified protein and starch residues. 28th EFFoST Conference, Uppsala

Otto C, Katzer M, Zahn S, Rohm H (2014) Reinigungsverhalten hydrolysierter und vernetzter Polymerrückstände. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Raak N, Boye S, Lederer A, Rohm H, Jaros D (2014) Cross-linking affects rearrangements in acid casein gels: Evaluation of acidification conditions. 23rd Nordic Theology Conference, Reykjavik

Schuldt S, Kretzschmar M, Faivre L, Schneider Y, Rohm H (2014) Mechanische Produkteigenschaften und Schneidverhalten bei wachsenden Beanspruchungsgeschwindigkeiten. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Struck S, Adam J, Zahn S, Rohm H (2014) Physikalisch-chemische und ernährungsphysiologische Eigenschaften von ballaststoffangereicherten Muffins. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Tzschoppe M, Jaros D, Rohm H (2014) Potenzial der Ionenmobilitätsspektroskopie zur Charakterisierung von Hopfen. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Publications in books and journals

Ardelean A I, Jaros D, Rohm H (2013) Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk. Dairy Science & Technology 93, 63-71

Arnold G, Schuldt S, Schneider Y, Friedrichs J, Babick F, Werner C, Rohm H (2013) The impact of lecithin on rheology, sedimentation and particle interactions in oil-based dispersions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, doi:10.1016/j.colsurfa.2012.11.006

Arnold G, Schade E, Schneider Y, Friedrichs J, Babick F, Werner C, Rohm H (2013) Influence of individual phospholipids on the physical properties of oil-based suspensions. Journal of the American Olil Chemists Society, doi:10.1007/s11746-013-2361-6

Arnold G, Schneider Y, Friedrichs J, Babick F, Rohm (2013) Insights into the functional behaviour of lecithin in oil-based suspensions. Annual Transactions of the Nordic Society of Rheology 21, 199-204 (ISBN 978-91-637-3011-5)

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2013) Sensorische Präferenztests in der Adaptiven Conjoint Analyse - Neue Wege in der Konsumentenforschung. DLG-Lebensmittel 8(1) 14-15

Hoppert K, Rohm H (2013) Was weiß der Verbraucher über Nährstoffe, Energiegehalte und die Kennzeichung von Lebensmitteln? EIne Erhebung zum Ernährungswissen. DLR Deutsche Lebensmittel-Rundschau 109, 454-460

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2013) Neue Wege in der sensorischen Konsumentenforschung. dmz Deutsche Molkerei-Zeitung 134 (5) 32-34

Hoppert K, Zahn S, Jänecke L, Mai R, Hoffmann S, Rohm H (2013) Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber. International Dairy Journal 28, 1-7

Hoppert K, Mai R, Zahn S, Schwarz EP, Hoffmann S, Rohm H (2013) Is there a fit in cognitive and sensory evaluation of yogurt? The moderating role of nutrition training. Food Quality and Preference, doi:10.1016/j.foodqual.2013.08.001

Jaros D, Schwarzenbolz U, Raak N, Löbner J, Rohm H (2013) Cross-linking with microbial transglutaminase: relationship between polymerisation degree and stiffness of acid casein gels. International Dairy Journal, doi:10.1016/j.idairyj.2013.10.011

Mende S, Peter M, Bartels K, Dong T, Rohm H, Jaros D (2013) Concentration dependent effects of dextran on the physical properties of acid milk gels. Carbohydrate Polymers, doi:10.1016/j.carbpol.2013.07.072

Mende S, Peter M, Bartels K, Dong T, Rohm H, Jaros D (2013) Addition of exopolysacharides from S. thermophilus or dextran to milk prior to acidification: A comparative study. Annual Transactions of the Nordic Society of Rheology 21, 213-218 (ISBN 978-91-637-3011-5)

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2013) Addition of purified exopolysaccharide isolates from S.thermophilus to milk and their impact on the rheology of acid gels. Food Hydrocolloids 32, 178-185

Rohm H, Ullrich F, Schmidt C, Löbner J, Jaros D (2013) Gelation of cross-linked casein under small and large shear strain. Journal of Texture Studies, doi:10.1111/jtxs.12056

Schuldt S, Arnold G, Roschy J, Schneider Y, Rohm H (2013) Defined abrasion procedures for cutting blades and comparative mechanical and geometrical wear characterization. Wear, doi:10.1016/j.wear.2013.01.110

Zahn S, Forker A, Krügel L, Rohm H (2013) Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Science and Technology 50, 695-701

Zahn S, Hoppert K, Ullrich F, Rohm H (2013) Dairy-based emulsions: Viscosity affects fat difference thresholds and sweetness perception. Foods 2013, 2, 521-533

Presentations and Poster

Arnold G, Schneider Y, Friedrichs J, Babick F, Rohm H (2013) Insights into the functional behaviour of lecithin in oil-based suspensions. 22ndConference of the Nordic Society of Rheology, Copenhagen

Arnold G (2013) Interrelations between the impact of lecithin and phospholipids on interparticle forces and the rheology of oil based suspensions. 7thEuropean PhD Workshop on Food Engineering and Technology, Parma

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2013) Getting insight into food choice – A new approach combining adaptive conjoint analyses and sensory preference tests. 10th Pangborn Sensory Science Symposium, Rio de Janeiro

Jaros D, Schwarzenbolz U, Raak N, Schmidt C, Löbner J, Rohm H (2013) Cross-linking with microbial transglutaminase: relationship between oligomerisation degree and stiffness of acid casein gels. 8th NIZO Dairy Conference, Papendal

Jaros D, Schmidt C, Rohm H (2013) Polymerization degree of milk proteins cross-linked with microbial transglutaminase. Impact on the rheology of milk gels. GVC/Dechema Diskussionstagung, Bad Wildungen (Poster)

Jänecke L, Böhme B, Rohm H, Brack H (2013) Foamed jelly products with low viscosity fillings. Interpraline, Solingen

Mende S, Dong T, Rohm H, Jaros S (2013) Synthese und Charakterisierung von Exopolysacchariden aus Milchsäurebakterien. GVC/Dechema Diskussionstagung, Bad Wildungen

Mende S, Peter M, Bartels K, Dong T, Rohm H, Jaros D (2013) Addition of exopolysacharides from S. thermophilus or dextran to milk prior to acidification: A comparative study. 22nd Conference of the Nordic Society of Rheology, Copenhagen

Mende S, Rohm H, Jaros D (2013) Purified exopolysaccharides from S.
thermophilus: characterisation and effects on acid milk gels. Dairy Conference, Stuttgart

Mende S, Rohm H, Jaros D (2013) Freie und kapsuläre Exopolysacchride von S. thermophilus ST-143. Lebensmittelchemikertag, Braunschweig

Publications in books and journals

Ardelean A, Otto C, Jaros D, Rohm H (2012) Transglutminase treatment to improve physical properties of acid gels from enriched goat milk. Small Ruminant Research, doi:10.1016/j.smallrumres.2012.05.002

Ardelean A, Jaros D, Rohm H (2012) Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goat’s and cow’s milk. Dairy Science and Technology, doi:10.1007/s13594-012-0092-3

Arnold G, Schuldt S, Schneider Y, Friedrichs J, Babick F, Werner C, Rohm H (2012) The impact of lecithin on rheology, sedimentation and particle interactions in oil-based dispersions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, doi:10.1016/j.colsurfa.2012.11.006

Arnold G, Könk U, Böhme B, Schneider Y, Rohm H (2012) Lecithine verschiedener Herkunft in Schokolade. Süßwaren 57 (5) 15-17

Böhme B, Kretzschmar R, Schneider S, Fiala P, Rohm H (2012) Effect of alcohol in starch-thickened fillings on the storage stability of dark chocolate pralines. Journal of the American Oil Chemist's Scociety 89, 447-454

Böhme B, Rohm H (2012) Raffiniertes Inneres. labor&more 4.12, 56-59

Brack H, Ludovici K, Böhme B (2012) Lebensmittelprodukt sowie Verfahren zur Herstellung eines Lebensmittelproduktes. Patent DE 10 2009 056 738 B4

Büchner C, Thomas S, Jaros D, Rohm H (2012) Fast-responding thermal-death-time tubes for the determination of thermal bacteria inactivation. Engineering in Life Sciences 12, 109-112

Forker A, Zahn S, Rohm H (2012) A combination of fat replacers enables the production of fat-reduced shortdough biscuits with high sensory quality. Food and Bioprocess Technology 5, 2497–2505

Hoppert K (2012) Implizite Stellschrauben gesunder Ernährung. dmz Milchwirtschaft und Lebensmittelindustrie 133 (6) 12-13

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2012) Integrating sensory evaluation in adaptive conjoint analysis to elaborate the conflicting influence of intrinsic and extrinsic attributes on food choice. Appetite, doi:10.1016/j.appet.2012.09.005

Hoppert K, Puschmann A, Zahn S, Rohm H (2012) Development of iso-viscous, iso-sweet emulsions for the determination of sensory difference thresholds. Annual Transactions of the Nordic Society of Rheology 20, 267-270. ISBN 978-952-60-3608-3

Hoppert K, Zahn S, Jänecke L, Mai R, Hoffmann S, Rohm H (2012) Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber. Internaitonal Dairy Journal, doi:10.1016/j.idairyj.2012.08.005

Hoppert K, Zahn S, Puschmann A, Ullmann I, Rohm H (2012) Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions. Food Quality and Preference, doi:10.1016/j.foodqual.2012.03.008

Jaros D, Rohm H (2012) Texturverbesserung durch enzymatische Quervernetzung mit mikrobieller Transglutaminase. DLG Lebensmittel 7 (6), 22-23

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2012) Impact of polysaccharides from lactic acid bacteria on the rheological properties of acid milk gels. Annual Transactions of the Nordic Society of Rheology 20, 153-158. ISBN 978-952-60-3608-3

Mende S, Krzyzanowski L, Weber J, Jaros D, Rohm H (2012) Growth and exopolysaccharide yield of Lactobacillus delbrueckii ssp. bulgaricus DSM 20081 in batch and continuous bioreactor experiments at constant pH. Journal of Bioscience and Bioengineering 113, 185-191

Mende S, Mentner C, Thomas S, Rohm H, Jaros D (2012) Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk. Engineering in Life Sciences, doi:10.1002/elsc.201100114

Mende S, Rohm H, Jaros D (2012) Exopolysaccharide von Milchsäurebakterien: Kenntnisstand und Perspektiven. dmw Die Milchwirtschaft 3, 844-848

Mutungi C, Passauer L, Onyango C, Jaros D, Rohm H (2012) Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy. Carbohydrate Polymers 87, 598– 606

Ortega S, Maximo M F, Montiel M C, Murcia M D, Arnold G, Bastida J (2012) Esterification of polyglycerol with polycondensed ricinoleic acid catalysed by immobilised Rhizopus oryzae lipase. Bioprocess and Biosystem Engineering, doi:10.1007/s00449-012-0874-2

Passauer L, Struch M, Schuldt S, Appelt J, Schneider Y, Jaros D, Rohm H (2012) Dynamic moisture sorption characteristics of xerogels from water swellable oligo(oxyethylene) lignin derivatives. Advanced Materials and Interfaces, doi:10.1021/am3015179

Zahn S, Forker A, Krügel L, Rohm H (2012) Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Science and Technology, doi:10.1016/j.lwt.2012.07.026

Zahn S, Hoppert K, Rohm H (2012) Sensorische Prüfungen zur kundenorientierten Produktentwicklung. In: Angewandtes Gesundheitsmarketing (Hrsg. S. Hoffmann, U. Schwarz, R. Mai). Springer Gabler, Wiesbaden, ISBN 978-3-8349-4034-6

Zahn S, Wehner A, Rohm H (2012) Influence of the type of gelatinized starch on the soiling of stainless steel. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2012.01.027

Presentations and Poster

Ardelean L, Jaros D, Rohm H (2012) Comparative study on transglutaminase cross-linked cow and goat milk gels. 6th Central European Congress on Food, Novi Sad

Arnold G, Könk U, Schneider Y, Rohm H (2012) Rheologische Eigenschaften von Schokolade mit pflanzlichen Lecithinen unterschiedlicher Herkunft. GDL Kongress Lebensmitteltechnologie 2012, Dresden

Böhme B, Brack H, Leiteritz L, Kretzschmar R, Rohm H (2012) Enzymatische Verflüssigung texturmodifizierter Füllungen in One-Shot-Pralinen. Transfertagung "Biotechnologie mit der wir leben", Technische Universität Dresden (Poster)

Böhme B, Brack H, Leiteritz L, Kretzschmar R, Rohm H (2012) Enzymatic liquefaction of texturemodified fillings in one-shot pralines. Chocotec, Cologne

Gorzki L, Kleinschmidt T, Rohm H (2012) Supplementierungsfreie fermentative Gewinnung von Milchsäure aus Lactose in Thermoquarkmolke bzw. -Permeat. Transfertagung "Biotechnologie mit der wir leben", Technische Universität Dresden (Poster)

Hoppert K, Jaenecke L, Zahn S, Rohm H (2012) Verbraucherakzeptanz von ballaststoffangereichertem Vanillejoghurt: Akzeptanzbewertung kombiniert mit der Just-About-Right-Methode. GDL Kongress Lebensmitteltechnologie 2012, Dresden

Hoppert K, Mai R, Zahn S, Rohm H (2012) Einflussfaktoren auf die Präferenz von Vanillejoghurt. DLG Sensoriktage, Darmstadt (Poster)

Hoppert K, Puschmann A, Zahn  S, Rohm H (2012) Development of iso-viscous, iso-sweet emulsions for the determination of sensory difference thresholds. 21st Nordic Rheology Conference, Oslo (Poster)

Hoppert K, Jaennecke L, Zahn S, Rohm H (2012) Consumers acceptability of dietary fibre enriched vanilla yoghurt using hedonic scale and just-about-right-scale. 5th European Conference on Sensory and Consumer Research, Bern (Poster)

Hoppert K, Puschmann A, Ullmann I, Zahn S, Rohm H (2012) Just noticeable differences for fat and sugar in dairy-based emulsions. 5th European Conference on Sensory and Consumer Research, Bern

Jaros D, Heidig C, Partschefeld C, Henle T, Rohm H (2012) Erhitzung und Mikrofiltration zum Einbau von
Molkenproteinen in die Käsematrix. Transfertagung "Biotechnologie mit der wir leben", Technische Universität Dresden (Poster)

Jaros D, Mende S, Mentner C, Bartels K, Peter M, Rohm H (2012) Do microbial exopolysaccharides enhance textural properties of milk gels when added prior to acidification? International Symposion on Food Rheology and Structure, Zurich

Mende S, Jaros D, Rohm H (2012) Exopolysaccharide von Milchsäurebakterien: Kenntnisstand und Perspektiven. GDL Kongress Lebensmitteltechnologie 2012, Dresden

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2012) Einfluss von Dextran auf das rheologische Verhalten von Milchgelen. GDL Kongress Lebensmitteltechnologie 2012, Dresden (Poster)

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2012) Impact of polysaccharides from lactic acid bacteria on the rheological behaviour of acid milk gels. 21st Nordic Rheology Conference, Oslo

Mende S, Jaros D, Rohm H (2012) Exopolysaccharide von Milchsäurebakterien: kleine Ursache, große Wirkung. Transfertagung "Biotechnologie mit der wir leben", Technische Universität Dresden

Mutungi C, Passauer L, Onyango C, Jaros D, Rohm H (2012) Comparison of methods for starch crystallinity determination. 63th Starch Convention, Detmold

Rohm H (2012) EPS revisited: Aktuelles zu viskositätsstarken Starterkulturen. MIV Tagung, Fulda

Rohm H, Jacob M, Jaros D (2012) Cheese yield and quality. Congress Altriformaggi, Avellino

Schneider M, Lenk F, Bley T, Steingroewer J (2012) Optimization of Hairy root tissue growth – a structured growth model approach. BIOTEC-Forum 2012, Dresden (Poster)

Schuldt S, Kretzschmar M, Arnold G, Schneider Y, Rohm H (2012) Methodenvergleich zur
Charakterisierung von Verschleißzuständen an Schneidklingen. GDL Kongress Lebensmitteltechnologie 2012, Dresden

Publications in books and journals

Arnold G, Zahn S, Legler A, Rohm H (2011) Ultrasonic cutting of foods with inclined moving blades. Journal of Food Engineering 103, 394-400

Arnold G, Schneider Y, Ortega S, Eglin S, Rohm H (2011) Modification iof lipophilic suspensions rheology by lecithins and lecithin fractions. Annual Transactions of the Nordic Society of Rheology 19, 279-282 (M.Sjöqvist, Ed.) ISBN 978-952-15-2589-6

Böhme B, Kretzschmar R, Schneider S, Fiala P, Rohm H (2011) Effect of alcohol in starch-thickened fillings on the storage stability of dark chocolate pralines. JAOCS, doi:10.1007/s11746-011-1937-2

Böhme B, Schneider S, Leiteritz L, Rohm H (2011) Tailoring alcoholic fillings for praline production with one-shot depositors. lwt - Food Science and Technology 44, 1261-1265

Büchner C, Thomas S, Jaros D, Rohm H (2011) Fast-responding thermal-death-time tubes for the determination of thermal bacteria inactivation. Engineering in Life Sciences, doi:10.1002/elsc.201100041

Forker A, Zahn S, Rohm H (2011) A combination of fat replacers enables the production of fat-reduced shortdough biscuits with high-sensory quality. Food and Bioprocess Technology, doi:10.1007/s11947-011-0536-4

Hoppert K (2012) Implizite Stellschrauben gesunder Ernährung. DLG-Lebensmittel, Heft 6, 20-21

Jacob M, Jaros D, Rohm H (2011) Recent advances in milk clotting enzymes. International Journal of Dairy Technology 64, 14-33

Jacob M, Nöbel S, Jaros D, Rohm H (2011) Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk. Food Hydrocolloids 25, 928-934

Jacob M, Schmidt M, Jaros D, Rohm H (2011) Measurement of milk clotting activity by rotational viscometry. Journal of Dairy Research, doi:10.1007/s11947-011-0536-4

Jacob M, Jaros D, Rohm H (2011) Proteolytic activity of traditional calf rennet and selected milk coagulant substitutes. Milk Science International 66, 240-244

Jaros D, Rohm H (2011) Enzymes exogeneous to milk - Transglutaminase. In: Enzyclopedia of Dairy Sciences (JW Fuquay, PF Fox, PLH McSweeney, eds.) Elsevier, Amsterdam, ISBN 9780123744029

Kluge C (2011) Reinigungs- und Sterilisationsverfahren. In: Verpackungstechnische Prozesse - Lebensmittel-, Pharma- und Chemieindustrie (eds. G. Bleisch, J.-P. Majschak, U. Weiß). BEHR'S Verlag

Mai R, Hoffmann S, Helmert JR, Velichkovsky BR, Zahn S, Jaros D, Schwarz PEH, Rohm H (2011) Implicit food associations as obstacles to healthy nutrition: the need for further research. British Journal of Diabetes & Vascular Disease 11, 182-186

Mutungi C, Onyango C, Doert T, Paasch S, Thiele S, Machill S, Jaros D, Rohm H (2010) Long- and short-range structural changes of recrystallized cassava starch subjected to in vitro digestion. Food Hydrocolloids 25, 477-485

Mende S, Krzyzanowski L, Weber J, Jaros D, Rohm H(2011) Growth and exopolysaccharide yield of Lactobacillus delbrueckii ssp. bulgaricus 20081 in batch and continuous bioreactor experiments at constant pH. Journal of Bioscience and Bioengineering, doi:10.1016/j.jbiosc.2011.10.012

Mende S, Thomas S, Mentner C, Jaros D, Rohm H (2011) Addition of purified exopolyxaccharides from lactic acid bateria affects the rheological behaviour of skim milk gels. Annual Transactions of the Nordic Society of Rheology 19, 253-256 (M.Sjöqvist, Ed.) ISBN 978-952-15-2589-6

Mutungi C, Passauer L, Onyango C, Jaros D, Rohm H (2011) Debranched cassava starch crystallinity determination by Raman spectroscopy: correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy. Carboyhadrate Polymers, doi:10.1016/j.carbpol.2011.08.032

Mutungi C, Schuldt S, Onyango C, Schneider Y, Jaros D, Rohm H (2011) Dynamic moisture sorption characteristics of enzyme-resistant recrystallized Cassava starch. Biomacromolecules, doi:10.1021/bm101321q

Onyango C, Mutungi C, Unbehend G, Lindauer M G (2011) Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. lwt - Food Science and Technology 44, 681-686

Onyango C, Mutungi C, Unbehend G, Lindauer M G (2011) Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch. lwt - Food Science and Technology 44, 687-693

Otto C, Zahn S, Rost F, Zahn P, Jaros D, Rohm H (2011) Physical methods for cleaning and disinfection of surfaces. Food Engineering Reviews, doi:10.1007/s12393-011-9038-4

Rohm H, Jaros D (2011) Rheology of liquid and semi-solid milk products - Instrumentation. In: Enzyclopedia of Dairy Sciences (JW Fuquay, PF Fox, PLH McSweeney, eds.) Elsevier, Amsterdam, ISBN 9780123744029, 272-278

Rohm H, Jaros D (2011) Rheology of liquid and semi-solid milk products - Principles and significance in assessing rheological and texture properties. In: Enzyclopedia of Dairy Sciences (JW Fuquay, PF Fox, PLH McSweeney, eds.) Elsevier, Amsterdam, ISBN 9780123744029, 264-271

Presentations and Poster

Ardelean A, Jaros D, Rohm H (2011) Influence of transglutaminase treatment on acid-induced gels from enriched goat milk. Milchkonferenz, Bern

Arnold G, Schneider Y, Ortega S, Eglin S, Rohm H (2011) Modification of lipophilic suspensions rheology by lecithins and lecithin fractions. Nordic Rheology Conference, Helsinki (Poster)

Büchner C, Thomas S, Jaros D, Rohm H (2011) Comparison of fast-responding thermal-death-time tubes and successive sampling to assess bacteria inactivation. 12. Fachymposium für Lebensmittelmikrobiologie, Damp

Forker A, Weber M, Schneider Y, Zahn S, Rohm H (2011) Functional properties of biomacromolecules regarding adhesion. EFFoST 2011 Annual Meeting, Berlin (Poster)

Forker A, Zahn S, Rohm H (2011) A combination of fat replacers to enhance sensory quality of fat-reduced shortdough biscuits. Cereals & Europe Spring Meeting, Freising

Hoppert K, Puschmann A, Zahn S, Rohm H (2011) Fettwahrnehmung: Bestimmung der Differenzschwellen von Fett in Modell-Emulsionen. DLG Lebensmitteltage, Mannheim

Mende S, Jacob M, Jaros D, Rohm H, Henle T (2011) Alpha-Lactalbumin as substrate for lactic acid bacteria to produce ACE inhibitory peptides. 10th Lactic Acid Bacteria Conference, Egmond aan Zee (Poster)

Mende S, Jaros D, Rohm H (2011) Exopolysaccharides from Streptococcus thermophilus ST-143. 10th Lactic Acid Bacteria Conference, Egmond aan Zee (Poster)

Mende S, Jaros D, Rohm H (2011) Charakterisierung von Exopolysacchariden verschiedener Milchsäurebakterien. Lebensmittelchemikertag, Halle (Poster)

Mende S, Krzyzanowski L, Jaros D, Rohm H (2011) Exopolysaccharidbildung von Milchsäurebakterien: Optimierung der Ausbeute in Bioreaktorversuchen. 12. Fachymposium für Lebensmittelmikrobiologie, Damp

Mende S, Thomas S, Mentner C, Jaros D, Rohm H (2011) Addition of purified exopolyxaccharides from lactic acid bateria affects the rheological behaviour of skim milk gels. Nordic Rheology Conference, Helsinki (Poster)

Mutungi C, Onyango C, Jaros D, Rohm H (2011) Structural characteristics of enzyme resistant starch type Ill: An example of de-branched and hydrothermally treated Cassava starch. 62. Starch Convention, Detmold

Mutungi C, Schuldt S, Onyango C, Schneider Y, Jaros D, Rohm H (2011) Structure elucidation of polymeric
materials by dynamic vapour sorption: example starch. TA Anwendertage, Würzburg

Schuldt S, Arnold G, Kretzschmar M, Schneider Y, Rohm H (2011) Impact of DLC coatings on wear properties of cutting blades in food processing. EFFoST 2011 Annual Meeting, Berlin (Poster)

Publications in books and journals

Arnold G, Zahn S, Legler A, Rohm H (2010) Ultrasonic cutting of foods with inclined moving blades. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2010.11.009

Böhme B, Brack H, Kretzschmar R, Rohm H (2010) Sensible Füllungen - gut verpackt. Süßwaren 55 (7/8) 21-23

Böhme B, Schneider Y, Leiteritz L, Rohm H (2010) Tailoring alcoholic fillings for praline production with one-shot depositors. lwt - Food Science and Technology, doi: 10.1016/j.lwt.2010.12.014

Chromik C, Partschefeld C, Jaros D, Henle T, Rohm H (2010) Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study. Journal of Food Engineering 100, 496-503

Jaros D, Jacob M, Otto C, Rohm H (2009) Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. International Dairy Journal 20, 321-327

Jacob M, Jaros D, Rohm H (2010) The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions. International Journal of Dairy Technology 63, 370-380

Jacob M, Jaros D, Rohm H (2010) Review: Recent advances in milk clotting enzymes. International Journal of Dairy Technology, doi: 10.1111/j.1471-0307.2010.00633.x

Jacob M, Nöbel S, Jaros D, Rohm H (2010) Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2010.09.003

Mutungi C, Onyango C, Rost F, Doert T, Jaros D, Rohm H (2010) Structural and physicochemical properties and in vitro digestibility of recrystallized linear α-D-(1→4) glucans derived from mild-acid modified cassava starch. Food Research International, doi:10.1016/j.foodres.2010.02.008

Mutungi C, Onyango C, Doert T, Paasch S, Thiele S, Machill S, Jaros D, Rohm H (2010) Long- and short-range structural changes of recrystallized cassava starch subjected to in vitro digestion. Food Hydrocolloids, doi:10.1016/j.foodhyd.2010.07.023

Onyango C, Mutungi C, Unbehend G, Lindauer M G (2010) Batter rheology and bread texture of sorghum-based gluten-free formulations modified with native or pregelatinised cassava starch and alpha-amylase. International Journal of Food Science and Technology 45, 1228-1235

Onyango C, Mutungi C, Unbehend G, Lindauer M G (2010) Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase. Journal of Food Engineering 97, 465-470

Rohm H (2010) Book review: Food Packaging Science and Technology. International Journal of Dairy Technology 63, 143-145

Rohm H, Dürrschmid K, Forker A, Jaros D (2010) Two-dimensional mapping of sensory texture descriptors. Journal of Texture Studies, doi:10.1011/j.1745-4603.2010.00255.x

Schneider Y, Kluge C, Weiss U, Rohm H (2010) Packaging materials and equipment. In: Technology of Cheesemaking (BA Law and A Tamine, eds.). Wiley-Blackwell, London, 413-439

Schneider Y, Zahn S, Rohm H (2010) Ultrasonic cutting of foods. In: Ultrasound Technologies for Food and Bioporcessing (H Feng, GV Barbosa-Canovas  and J Weiss, eds.). Springer, New York, 211-238

Zahn S, Pepke F, Rohm H (2010) Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science and Technology. DOI:10.1111/j.1365-2621.2010.02444.x

Presentations and Poster

Jaros D, Chromik C, Partschefeld C, Henle T, Rohm H (2010) Inclusion of whey proteins in cheese curd through heating and microfiltration. 2nd International Conference on Food Science and Technology, Chester, UK (Poster)

Jaros D, Dürrschmied K, Forker A, Rohm H (2010) Sensory texture descriptors are multidimensional. A sense of quality - Fourth European Conference on Sensory and Consumer Research, Vitoria, Spain. 

Jaros D, Jacob M, Rohm H (2010) Cheese making experiments in pilot and production scale revealed distinct differences in cheese yield and sensory quality as affected by the coagulant. 2nd International Conference on Food Science and Technology, Chester, UK

Rohm, H (2010) Modulation von Aromawahrnehmungen durch Textureigenschaften. Internationale Fachtagung "Riechen und Schmecken", Dresden

Rohm H, Böhme B, Schneider Y (2010) Enzymatic liquefaction of texture-modified fillings in triple-shot confectionery products. 2nd International Conference on Food Science and Technology, Chester, UK

Zahn S, Arnold G, Rohm H (2010) Ultrasonic cutting of cheese: Effects of cutting parameters and product properties, 2nd International Conference on Food Science and Technology, Chester, UK (Poster)

Publications in books and journals

Arnold G, Leiteritz L, Zahn S, Rohm H (2009) Ultrasonic cutting of cheese: composition affects cutting work reduction and energy demand. International Dairy Journal 19, 314-320

Arnold G, Zahn S, Rohm H (2009) Ultrasonic cutting of food. Proceedings of the MiTech 09, 14-19. Czech University of Life Sciences, Prague, ISBN 978-80-213-1931-8

Böhme B, Linke L, Rohm H (2009) Kaltformverfahren zur Herstellung von Schokoladenhülsen. Tagungsband GDL-Kongress Lebensmitteltechnologie, Stuttgart-Hohenheim, ISBN 978-3-931678-13-5

Jaros D (2009) Book review: Food Biotechnology. Chemical Engineering and Technology 32, 1635

Jacob M, Jaros D, Rohm H (2009) Erhöhte Ausbeute durch Naturlab? Deutsche Milchwirtschaft 760, 944-947 x

Jaros D, Jacob M, Otto C, Rohm H (2009) Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. International Dairy Journal, doi:10.1016/j.idairyj.2009.11.021

Jaros D, Jacob M, Rohm H (2009) Increased cheese yield when using animal rennet? European Dairy Magazine 21 (7), 6-9

Jaros D, Thamke I, Raddatz H, Rohm H (2009) Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference. European Food Research and Technology 229, 51-61

Jaros D, Partschefeld C, Döhler A, Menèndez O, Pätzold J, Richter S, Henle T, Rohm H (2009) Struktur-Funktionsbeziehung Transglutaminase-modifizierter Milchproteine – Physikalische Konsequenzen. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Krulis M, Kühnert S, Leiker M, Rohm H (2009) Optimierte Mikrowellen-Vakuum-Trocknung zur Herstellung von gepufften Erdbeerwürfeln. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Mulsow BB, Jacob M, Henle T (2009) Studies on the impact of glycation on the denaturation of whey proteins, European Food Research and Technology 228, 643-649

Mutungi C, Onyango C, Jaros D, Henle T, Rohm H (2009) Determination of optimum conditions for enzymatic debranching of Cassava starch and synthesis of resistant starch type III using central composite rotatable design. Starch/Stärke 61, 367-376

Mutungi C, Rost F, Onyango C, Jaros D, Rohm H (2009) Crystallinity, thermal and morphological characteristics of resistant starch type III produced by hydrothermal treatment of debranched Cassava starch. Starch/Stärke, doi:10.1002/star.200900167

Onyango C, Mutungi C, Unbehend G, Lindhauer M G (2009) Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2009.11.002

Nöbel S, Böhme B, Schneider Y, Rohm H (2009) Technofunctional barrier layers for preventing fat bloom in triple-shot pralines. Food Research International 62, 69-75

Onyango C, Mutungi C, Unbehend G, Lindhauer M G (2009) Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins. International Journal of Food Science and Technology 44, 2493-2499

Rohm H (2009) Struktur-Funktions-Interaktionen und Lebensmittelqualität. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Schneider Y, Zahn S, Rohm H (2009) Wirkung von Absorption und Kavitation beim Einsatz von Leistungsschall in der Lebensmittelindustrie. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Schneider Y, Zahn S, Schindler C, Rohm H (2009) Ultrasonic excitation affects friction interactions between food materials and cutting tools. Ultrasonics, doi:10.1016/j.ultras.2009.03.001

Thamke I, Dürrschmid K, Rohm H (2009) Sensory description of dark chocolates by consumers. LWT - Food Science and Technology 42, 534-539

Zahn S, Rohm H (2009) Einfluss der Schallfeldgrößen auf das Ultraschallschneiden von Lebensmitteln. Tagungsband GDL-Kongress Lebensmitteltechnologie, Stuttgart-Hohenheim, ISBN 978-3-931678-13-5

Presentations and Poster

Arnold G, Zahn S, Rohm H (2009) Ultrasonic cutting of food. International Conference "Materials Science and Manufacturing Technology", Prag, Tschechische Republik

Forker A, Jaros D, Rohm H (2009) Textureigenschaften - Definitionen und Begriffsbestimmungen. DLG Lebensmitteltage, Darmstadt (Poster)

Jacob M, Jaros D, Rohm H (2009) Einfluß von Gerinnungsenzymtyp auf Käseausbeute und Käsequalität. Milchkonferenz, Wien

Jacob M, Jaros D, Rohm H (2009) Unspezifische proteolytische Aktivität von Gerinnungsenzymen und deren Einfluss auf die  Käseausbeute. DGL Kongress Lebensmitteltechnologie, Lemgo

Jaros D, Thamke I, Rohm H (2009) Single cultivar cloudy apple juices: Sensory properties and consumer preferences. 8th Pangborn Sensory Science Symposium, Florenz, Italien (Poster)

Jaros D, Thamke I, Rohm H (2009) Analytische und sensorische Bewertung von Direktsäften aus Tafeläpfeln. GDL Kongress Lebensmitteltechnologie, Lemgo

Jaros D, Heidig C, Rohm H (2009) Erhitzung und Mikrofiltration zum Einbau von Molkenproteinen in die Käsematrix. Milchkonferenz, Wien (Poster)

Mutungi C, Rost F, Jaros D, Rohm H (2009) Strukturelle Eigenschaften von resistenter Stärke Typ III aus entzweigter Maniok – (Manihot esculenta Crantz) – Stärke. GDL Kongress Lebensmitteltechnologie, Lemgo

Mutungi C, Onyango C, Jaros D, Rohm H (2009) Structural characteristics of recrystallized linear alpha-D-(1,4) glucans derived from mild-acid modified starch. EFFoST-European Federation for Food Science and Technology Conference, Budapest, Hungary (Poster)

Nöbel S, Rohm H (2009) Entwicklung von innovativen Triple-Shot-Pralinen mit erhöhter Lagerstabilität.

Zahn S, Arnold G, Rohm H (2009) Einfluss von Verfahrensparametern und Produkteigenschaften beim Ultraschallschneiden von Käse. Milchkonferenz, Wien

Publications in books and journals

Arnold G, Schneider Y, Rohm H (2008) Impact of constituent interactions on the rheology of lipophilic food suspensions . Annual Transactions of the Nordic Society of Rheology 16, 43-48 (J Aho, ed.). ISBN 978-952-15-2007-5

Arnold G, Leiteritz L, Zahn S, Rohm H (2009) Ultrasonic cutting of cheese: composition affects cutting work reduction and energy demand. International Dairy Journal 19, 314-320

Arnold G, Zahn S, Rohm H (2009) Ultrasonic cutting of food. Proceedings of the MiTech 09, 14-19. Czech University of Life Sciences, Prague, ISBN 978-80-213-1931-8

Böhme B, Linke L, Rohm H (2009) Kaltformverfahren zur Herstellung von Schokoladenhülsen. Tagungsband GDL-Kongress Lebensmitteltechnologie, Stuttgart-Hohenheim, ISBN 978-3-931678-13-5

Dürrschmid K, Mayr T, Svacinka R, Jaros D, Rohm H, Bongartz A, Kneifel W (2008) Sensory Evaluation of Wellness-Drinks. ernährung/nutrition 32, 104-112

Heidenreich S, Rohm H (2008) Intensiver kneten - Herstellung von Panettone aus Weichweizenmehl. Lebensmitteltechnik 40 (5), 44-45

Jacob M, Jaros D, Rohm H (2009) Erhöhte Ausbeute durch Naturlab? Deutsche Milchwirtschaft 760, 944-947 x

Jaros D, Rohm H (2008) Book review: Novel enzyme technology for food applications. Engineering in Life Science 8, 664

Jaros D, Jacob M, Rohm H (2008) Trying to better understand the rheological behavior of acid gels from various dairy-based substrates treated with microbial transglutaminase. Annual Transactions of the Nordic Society of Rheology 16, 93-98 (J Aho, ed.). ISBN 978-952-15-2007-5

Jaros D, Seitler K, Rohm H (2008) Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behavior as affected by pH and temperature. International Journal of Food Science and Technology 43, 1721-1727

Jaros D, Spieler C, Kleinschmidt T, Rohm H (2008) Using whey permeate powders for partial sucrose substitution in flavored yogurt. Milk Science International 63, 174-178

Jaros D, Spieler C, Rohm H (2008) Molkenpermeatpulver zur partiellen Süßung von Fruchtjoghurt. Ernährung aktuell 19, 256-257

Jaros D, Jacob M, Otto C, Rohm H (2009) Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. International Dairy Journal, doi:10.1016/j.idairyj.2009.11.021

Jaros D, Jacob M, Rohm H (2009) Increased cheese yield when using animal rennet? European Dairy Magazine 21 (7), 6-9

Jaros D, Thamke I, Raddatz H, Rohm H (2009) Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference. European Food Research and Technology 229, 51-61

Jaros D (2009) Book review: Food Biotechnology. Chemical Engineering and Technology 32, 1635

Jaros D, Partschefeld C, Döhler A, Menèndez O, Pätzold J, Richter S, Henle T, Rohm H (2009) Struktur-Funktionsbeziehung Transglutaminase-modifizierter Milchproteine – Physikalische Konsequenzen. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Krulis M, Kühnert S, Leiker M, Rohm H (2009) Optimierte Mikrowellen-Vakuum-Trocknung zur Herstellung von gepufften Erdbeerwürfeln. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Mulsow BB, Jacob M, Henle T (2009) Studies on the impact of glycation on the denaturation of whey proteins, European Food Research and Technology 228, 643-649

Mutungi C, Onyango C, Jaros D, Henle T, Rohm H (2009) Determination of optimum conditions for enzymatic debranching of Cassava starch and synthesis of resistant starch type III using central composite rotatable design. Starch/Stärke 61, 367-376

Mutungi C, Rost F, Onyango C, Jaros D, Rohm H (2009) Crystallinity, thermal and morphological characteristics of resistant starch type III produced by hydrothermal treatment of debranched Cassava starch. Starch/Stärke, doi:10.1002/star.200900167

Nöbel S, Böhme B, Schneider Y, Rohm H (2009) Technofunctional barrier layers for preventing fat bloom in triple-shot pralines. Food Research International 62, 69-75

Onyango C, Mutungi C (2008) Synthesis and in vitro digestion of resistant starch type III from enzymatically hydrolysed cassava starch. International Journal of Food Science and Technology 43, 1860-1865

Onyango C, Mutungi C, Unbehend G, Lindhauer M G (2009) Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2009.11.002

Onyango C, Mutungi C, Unbehend G, Lindhauer M G (2009) Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins. International Journal of Food Science and Technology 44, 2493-2499

Rohm H (2009) Struktur-Funktions-Interaktionen und Lebensmittelqualität. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Schneider Y, Zahn S, Rohm H (2008) Power requirements of the high-frequency generator in ultrasonic cutting of foods. Journal of Food Engineering 86, 61-67

Schneider Y, Zahn S, Rohm H (2009) Wirkung von Absorption und Kavitation beim Einsatz von Leistungsschall in der Lebensmittelindustrie. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Schneider Y, Zahn S, Schindler C, Rohm H (2009) Ultrasonic excitation affects friction interactions between food materials and cutting tools. Ultrasonics, doi:10.1016/j.ultras.2009.03.001

Thamke I, Dürrschmid K, Rohm H (2009) Sensory description of dark chocolates by consumers. LWT - Food Science and Technology 42, 534-539

Zahn S, Rohm H (2008) Stets produktabhängig - Möglichkeit der Optimierung von Ultraschallschneidvorgängen. Lebensmitteltechnik 40 (5), 48-50

Zahn S, Rohm H (2009) Einfluss der Schallfeldgrößen auf das Ultraschallschneiden von Lebensmitteln. Tagungsband GDL-Kongress Lebensmitteltechnologie, Stuttgart-Hohenheim, ISBN 978-3-931678-13-5

Presentations and Poster

Arnold G, Schneider Y, Rohm H (2008) Impact of constituent interactions on the rheology of lipophilic food suspensions . Nordic Rheology Conference, Copenhagen

Arnold G, Zahn S, Rohm H (2009) Ultrasonic cutting of food. International Conference "Materials Science and Manufacturing Technology", Prag, Tschechische Republik

Dürrschmid K, Thamke I, Rohm H (2008) Sensory description of dark chocolate by consumers. A Sense of Innovation - 3rd European Conference on Sensory and Consumer Research, Hamburg, Germany

Forker A, Jaros D, Rohm H (2009) Textureigenschaften - Definitionen und Begriffsbestimmungen. DLG Lebensmitteltage, Darmstadt (Poster)

Jacob M, Enzmann K, Jaros D, Rohm H (2008) Gerinnungsenzyme unterschiedlicher Herkunft: Dicklegungseigenschaften und Proteolyse. 36.Deutscher Lebensmittelchemikertag, Kaiserslautern (Poster)

Jacob M, Jaros D, Rohm H (2009) Einfluß von Gerinnungsenzymtyp auf Käseausbeute und Käsequalität. Milchkonferenz, Wien

Jacob M, Jaros D, Rohm H (2009) Unspezifische proteolytische Aktivität von Gerinnungsenzymen und deren Einfluss auf die  Käseausbeute. DGL Kongress Lebensmitteltechnologie, Lemgo

Jaros D, Jacob M, Rohm H (2008) Trying to better understand the rheological behavior of acid gels from various dairy-based substrates treated with microbial transglutaminase. Nordic Rheology Conference, Copenhagen

Jaros D, Thamke I, Rohm H (2009) Single cultivar cloudy apple juices: Sensory properties and consumer preferences. 8th Pangborn Sensory Science Symposium, Florenz, Italien (Poster)

Jaros D, Thamke I, Rohm H (2009) Analytische und sensorische Bewertung von Direktsäften aus Tafeläpfeln. GDL Kongress Lebensmitteltechnologie, Lemgo

Jaros D, Heidig C, Rohm H (2009) Erhitzung und Mikrofiltration zum Einbau von Molkenproteinen in die Käsematrix. Milchkonferenz, Wien (Poster)

Mutungi C, Rost F, Jaros D, Rohm H (2009) Strukturelle Eigenschaften von resistenter Stärke Typ III aus entzweigter Maniok – (Manihot esculenta Crantz) – Stärke. GDL Kongress Lebensmitteltechnologie, Lemgo

Mutungi C, Onyango C, Jaros D, Rohm H (2009) Structural characteristics of recrystallized linear alpha-D-(1,4) glucans derived from mild-acid modified starch. EFFoST-European Federation for Food Science and Technology Conference, Budapest, Hungary (Poster)

Nöbel S, Rohm H (2009) Entwicklung von innovativen Triple-Shot-Pralinen mit erhöhter Lagerstabilität.

Seitler K, Jaros D, Rohm H (2008) Temperature and pH affects the physical properties of milk gels from animal rennet and microbial coagulants. 5th IDF Congress on Cheese Ripening, Berne, Switzerland

Sultaneh A, Rohm H (2008) Determination of total solids and protein content in cheese curd using near infrared spectroscopy. 5th IDF Congress on Cheese Ripening, Berne, Switzerland (Poster)

Zahn S, Arnold G, Rohm H (2009) Einfluss von Verfahrensparametern und Produkteigenschaften beim Ultraschallschneiden von Käse. Milchkonferenz, Wien

Publications in books and journals

Böhm V, Bellmann S, Kühnert S, Rohm H, Scholze G (2005) Intestinal absorption of antioxidants from microwave-vacuum dried strawberries. Obst-, Gemüse- und Kartoffelverarbeitung 4, 14-19

Böhm V, Kühnert S, Rohm H, Scholze G (2006) Improving the nutritional quality of microwave-vacuum dried strawberries: A preliminary study. Food Science and Technology International 12, 67-75

Heidenreich S, Langner T, Rohm H (2007) Heat capacity of cheese: Determination or calculation? Journal of Thermal Analysis and Calorimetry 89, 815-819

Hempel S, Jacob A, Rohm H (2007) Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers. European Food Research and Technology 224, 335-341

Intelmann D, Jaros D, Rohm H (2005) Identification of color optima of commercial tomato catsup. European Food Research and Technology 221, 662-666

Jaros D (2006) Book review: Food spoilage microorganisms. Engineering in Life Science 6, 603-604

Jaros D, Pätzold J, Schwarzenbolz U, Rohm H (2006) Small and large deformation rheology of acid gels from transglutaminase treated milks. Food Biophysics 1, 124-132 (doi: 10.1007/s11483-006-9016-1)

Jaros D, Hofmann T, Rohm H (2006) The potential for carbon dioxide formation during ripening of acid curd cheese. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2006.07.002

Jaros D, Partschefeld C, Henle T, Rohm H (2006) Transglutaminase in Dairy Products: Chemistry, Physics and Applications. Journal of Texture Studies 37, 113-155

Jaros D, Heidig C, Rohm H (2007) Enzymatic modification through microbial transglutaminase enhances the viscosity of stirred yogurt. Journal of Texture Studies 38, 179-198

Jaros D, Hofmann T, Rohm H (2007) The potential for carbon dioxide formation during ripening of acid curd cheese. LWT - Food Science and Technology 40, 1140-1145

Jaros D, Rohm H (2007) Book review: Food processing handbook. Engineering in Life Science 7, 197

Jaros D, Pätzold J, Rohm H (2006) Impact of heating and enzymatic crosslinking on the rheological properties of acidified milk gels. in: Proceedings of the 4th International Conference on Food Rheology and Structure (P Fischer, P Erni, EJ Windhab, eds). ETH Zurich, Switzerland, ISBN 3-9905609-25-8, 347-350

Krulis M, Kühnert S, Leiker M, Rohm H (2005) Influence of energy input and initial moisture on physical proerties of microwave-vacuum dried strawberries. European Food Research and Technology 221, 803-808

Kühnert S, Rohm H, Böhm V (2005) Inhaltsstoffschonende Konservierung durch Mikrowellen-Vakuum-Trocknung. Lebensmitteltechnik 37, 34-36

Mulsow B B, Jaros D, Rohm H (2007) Processed cheese and cheese analogues. in: Structure of Dairy Products (Hrsg A Tamime), Blackwell Publishing Ltd., Oxford, S. 210-235

Onyango C, Noetzold H, Ziems A, Hofmann T, Bley T, Henle T (2005) Digestibility and antinutrient properties of acidified and extruded maize-finger millet blend in the production of Uji. LWT - Food Science and Technology 38, 697-707

Onyango C, Bley T, Jacob A, Henle T, Rohm H (2006) Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acid-hydrolysed cassava starch. Carbohydrate Polymers 66, 494-499

Rohm H, Böhme B, Ziegleder G (2005) Haltbarkeit von one-Shot-Pralinen - Einfluss von Füllungsart und Füllungsviskosität. Süßwaren 50, 9, 13-15

Rohm H, Ziegleder G (2006) Neue Formverfahren in der Schokoladenproduktion: Kaltformtechnologie und One-Shot-Verfahren. in: Innovationspotentiale in der Lebensmittelproduktion. FEI e.v., Bonn, ISBN 3-925032-41X, 77-88

Rohm H (2007) Book review: Emerging foodborne pathogens. Engineering in Life Sciences 7, 410

Schantz B, Rohm H (2005) Influence of lecithin-PGPR blends on the rheological properties of chocolate. Lebensmittel-Wissenschaft und -Technologie 38, 41-45

Schneider Y, Zahn S, Hofmann J, Wecks M, Rohm H (2006) Acoustic cavitation induced by ultrasonic cutting devices: A preliminary study. Ultrasonics Sonochemistry 13, 117-120

Schneider Y, Zahn S, Rohm H (2007) Power requirements of the high-frequency generator in ultrasonic cutting of foods. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2007.09.24

Shah NP, Rohm H, Vasiljevic T (2007) Preface: Rheology and structure of fermented milk. International Dairy Journal 17, 261

Sultaneh A, Rohm H (2007) Using near infrared spectroscopy for the determination of total solids and protein content in cheese curd. International Journal of Dairy Technology 60, 241-244

Zahn S, Schneider Y, Rohm H (2005) Impact of excitation and material parameters on the efficiency of ultrasonic cutting of bakery products. Journal of Food Science 70, E510-E513

Ziegleder G, Böhme B, Rohm H (2005) Haltbarkeit von Pralinen - One-Shot-Verfahren und konventionelles Schleudern im Vergleich. Süßwaren 50, 7/8, 14-16

Zahn S, Schneider Y, Rohm H (2006) Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting work. Innovative Food Science & Emerging Technologies 7, 288-293

Presentations and Poster

Arnold G, Hempel S, Schneider Y, Rohm H (2007) Fließeigenschaften konzentrierter ölbasierter Suspensionen als Funktion von Art und Zusammensetzung der Suspensionskomponenten. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Dürrschmid K, Mayr T, Svacinka R, Kneifel W, Bongartz A, Rohm H (2006) Sensory Evaluation of Wellness Drinks in Austria, Germany and Switzerland. 2nd European Conference on Sensory Consumer Science of Food and Beverages, The Hague, The Netherlands (Poster)

Heidenreich S, Rohm H (2007) Einfluss der Knetparameter auf die Teigstruktur bei der Panettoneherstellung und Auswirkungen auf die Haltbarkeit der Produkte. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Heidig C, Jaros D, Rohm H (2007) Die enzymatische Quervernetzung von Milch beeinflusst die rheologischen Eigenschaften von gerührtem Joghurt. Milchkonferenz 2007, Wien

Heidig C, Jaros D, Rohm H (2006) Die enzymatische Quervernetzung von Milch beeinflusst technofunktionelle Eigenschaften von gerührtem Joghurt. INNOFOOD 2006, Bernburg

Hempel S, Jacob A, Rohm H, Malik J (2006) Topinamburinulin in prebiotischen Waffelcrackern. 35.Deutscher Lebensmittelchemikertag, Dresden (Poster)

Henle T, Rohm H (2005) Lebensmittelwissenschaften an der Technischen Universität Dresden. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Jacob A, Böhm A, Rohm H, Henle T (2005) Inulin aus Topinambur als präbiotischer Zusatz in kleinstückigen Backwaren (Poster). GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Jacob M, Jaros D, Rohm H (2007) Rheologische Eigenschaften von Säuregelen aus enzymatisch quervernetzten Caseinlösungen. Milchkonferenz 2007, Wien

Jaros D (2005) Rheologische Charakterisierung von enzymatisch modifizierten Milchgelen. Anwendertreffen Rheologie, TA Instruments, Erlangen

Jaros D, Partschefeld C, Döhler A, Menendez O, Pätzold J, Richter S, Rohm H, Henle T (2005) Struktur-Funktionsbeziehung Transglutaminase-modifizierter Milchproteine. 2. Physikalische Konsequenzen. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Jaros D, Pätzold J, Rohm H (2006) Impact of heating and enzymatic crosslinking on the rheological properties of acidified milk gels. 4th International Conference on Food Rheology and Structure, Zurich, Switzerland

Jaros D, Pätzold J, Rohm H (2006) Charakterisierung von gerührtem Joghurt aus enzymatisch behandelter Milch. 35.Deutscher Lebensmittelchemikertag, Dresden (Poster)

Jaros D, Hofmann T, Rohm H (2007) Kohlenstoffdioxidfreisetzung während der Reifung von Sauermilchkäse. Milchkonferenz 2007, Wien (Poster)

Jaros D, Jacob M, Nöbel S, Heidig C, Partschefeld C, Rohm H (2007) Gels from enzymatically modified milks: Impact of acidification agent on their physical and rheological properties. International Conference on Food Science  and Technology, Chester

Jaros D, Seitler K, Rohm H (2007) Einfluss technologischer Parameter auf die Wirkung von Labpräparaten. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Jaros D, Spieler C, Kleinschmidt T, Rohm H (2007) Molkenpermeatpulver zur partiellen Süßung von Fruchtjoghurt. Milchkonferenz 2007, Wien (Poster)

Krulis M, Kühnert S, Leiker M, Rohm H (2005) Optimierte Mikrowellen-Vakuum-Trocknung zur Herstellung von gepufften Erdbeerwürfeln. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Onyango C, Nötzold H, Henle T, Jacob A, Hofmann T, Bley T (2005) Digestibility, micronutrient availability and antinutrient degradation of backslop fermented and extruded uji, a thin East African porridge (Poster). GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Partschefeld C, Jaros D, Döhler A, Menendez O, Pätzold J, Richter S, Schwarzenbolz U, Rohm H, Henle T (2005) Struktur-Funktionsbeziehung Transglutaminase-modifizierter Milchproteine. 1. Chemische Grundlagen. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Rohm H (2005) Struktur-Funktions-Interaktionen und Lebensmittelqualität. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Rohm H, Ziegleder G (2005) Neue Formverfahren in der Schokoladenproduktion: Kaltformtechnologie und One-Shot-Verfahren. 63.Diskussionstagung des Forschungskreises der Ernährungsindustrie, Berlin

Rohm H, Zahn S, Schneider Y (2007) Power requirements in ultrasonic cutting of foods. International Conference on Food Science  and Technology, Chester

Rohm H, Langner T, Heidenreich S (2007) Specific heat capacity of cheese: Calculation or determination? International Conference on Food Science  and Technology, Chester (Poster)

Schneider Y, Zahn S, Rohm H (2005) Wirkung von Absorption und Kavitation beim Einsatz von Leistungsschall in der Lebensmittelindustrie. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Schneider Y, Zahn S, Zücker G, Rohm H (2005) Qualitätsbeeinflussung beim Ultraschall-Schneiden von Lebensmitteln. GVC-Fachausschusssitzung "Zerkleinern" und "Lebensmitteltechnik", Berlin

Schneider Y, Zahn S, Rohm H (2007) Modifikation der Reibungskräfte durch Ultraschallanregung der Kontaktflächen: Schneiden von Lebensmitteln. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Zahn S, Schneider Y, Rohm H (2005) Ultraschall unterstütztes Schneiden von Lebensmitteln. IVLV-Arbeitsgruppensitzung "Qualitätserhalt verpackter Lebensmittel", Freising

Zahn S, Schneider Y, Rohm H (2007) Energieeintrag beim ultraschallunterstützten Schneiden von Lebensmitteln. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Publications in books and journals

Böhme B, Linke L (2003) Kaltformtechnik im Fokus. Süßwaren 48(4), 21-23

Böhme B, Linke L (2003) Kaltformtechnik für alkoholgefüllte Pralinen? Süßwaren 48(9), 14-17

Böhme B, Linke L, Ziegleder G (2003) Optimale Bedingungen beim Kaltformen. Süßwaren 48(11), 22-24

Böhme B, Rohm H, Ziegleder G (2004) Improving the quality of one-shot products. Proc. Chocolate Technology, Central College of the German Confectionary Industry, Solingen

Heidenreich S, Jaros D, Rohm Harald, Ziems A (2004) Relationship between water activity and crispness of extruded rice crisps. Journal of Texture Studies 35, 621-633

Hofmann T (2003) Lexikon Verpackungstechnik, G Bleisch, H Goldhahn, G Schricker, H Voigt (eds), Behr's, Hamburg

Jaros D, Rohm H (2003) Controlling the texture of fermented dairy products: the case of yoghurt. In: Dairy Processing. Improving Quality, G Smit (ed), 155-184, Woodhead Publishing, Cambridge

Jaros D, Rohm H (2003) The rheology and textural properties of yoghurt. In: Texture in Food, Vol. 1: Semi-solid foods, B McKenna (ed), 321-349, Woodhead Publishing, Cambridge

Kluge C (2003) Lexikon Lebensmitteltechnik, H A Kurzhals (ed), Behr's, Hamburg Linke L (2003) Lexikon Lebensmitteltechnik, H A Kurzhals (ed), Behr's, Hamburg

Krulis M, Rohm H (2004) Adaption of a vane tool for the viscosity determination of flavoured yoghurt. European Food Research and Technology 218, 598-601

Linke L, Kluge C, Gudrich M (2000) Zur Ermittlung des Abstumpfungsgrades von Messern in Schneidmaschinen. Lebensmittel- Verfahrenstechnik 45, 163 - 165

Linke L, Kluge C, Schneider Y (2000) Einen guten Schnitt erzielen. Lebensmitteltechnik 32, 16 - 19

Markov E, Böhme B, Rohm H (2004) Influence of cold forming technique on the quality of chocolate products. Scientific Works 51 (3) 40-44, University of Food Technologies, Plovdiv

Menendez O, Schwarzenbolz U, Rohm H, Henle T (2004) Casein gelation under simultaneous action of transglutaminase and glucono-d-lactone. Nahrung/Food 48, 165-168

Onyango C, Henle T, Hofmann T, Bley T (2004) Production of high energy density fermented uji using a commercial alpha-amylase or by single-screw extrusion. LWT - Food Science and Technology 37, 401-407

Onyango C, Henle T, Ziems A, Hofmann T, Bley T (2004) Effect of extrusion variables on fermented maize-finger millet blend in the production of uji. LWT - Food Science and Technology 37, 409-415

Onyango C, Noetzold H, Bley T, Henle T (2004) Proximate composition and digestibility of fermented and extruded uji from maize-finger millet blend. LWT - Food Science and Technology 37, 827-832

Rohm H (2003) Food structure - The need for consolidated research (Editorial). Nahrung/Food 47, 5

Rohm H (2003) Book review: Functional dairy products. Acta Biotechnologica 23, 346-347

Rohm H, Böhme B, Ziegleder G (2004) Qualität und Lagerstabilität kaltgeformter Schokoladenhülsen und Pralinen. Lebensmitteltechnik 36 (9), 66-69

Rohm H, Kühnert S, Böhm V, Scholze G (2004) Optimierung der Vakuum-Mikrowellen-Trocknung zur Optimierung der ernährungsphysiologischen Qualität getrockneter Erdbeeren. Proc. Antioxidantien in Lebensmitteln, Österreichische Gesellschaft für Ernährung, 81-83

Schantz B, Linke L (2001) Der Einfluss von Emulgatoren auf Schokoladen. Zucker- und Süßwarenwirtschaft 54, 15 - 17

Schantz B, Linke L (2001) Der Einfluss von Emulgatoren auf das Kristallisationsverhalten. Zucker- und Süßwarenwirtschaft 54, 20 - 22

Schantz B, Linke L (2002) Bestes Fließverhalten - Über die Wirkungsweise verschiedener Emulgatortypen in Schokolade. Lebensamittel-Technik 34, 42-44

Schantz B, Linke L, Setrdle A, Köhler P (2001) Wirkung handelsüblicher Emulgatoren auf die rheologischen Eigenschaften flüssiger Schokoladenmassen. Zucker- und Süßwarenwirtschaft 54, 30 - 32, 36 - 38

Schantz B, Linke L, Rohm H (2003) Effects of different emulsifiers on rheological and physical properties of chocolate. Proceedings 3rd International Symposion on Food Structure and Rheology, 329-333

Schneider Y, Zahn S, Linke L (2001) Qualitative Prozessevaluierung zum ultraschallunterstützten Schneiden von Lebensmitteln. Chemie Ingenieur Technik 73, 1224 - 1228

Tsiapouris A, Miertsch H, Linke L (2000) Anwendung der Waffelbacktechnik zur Herstellung von Stärkeformkörpern. Lebensmittel- und Verpackungstechnik 45, 17 - 22

Tsiapouris A, Linke L (2000) Water Vapor Sorption Determination of Starch Based Porous Packaging Materials. Starch / Stärke 52, 53 - 57

Tsiapouris A, Linke L, Zitny R, Sestak J (2001) A Thermoforming Process for Starch Products Between Two Heating Plates. Chemical Engineering and Technology 24,199 - 232

Tsiapouris A, Linke L, Zitny R, Sestak J (2001) Beschreibung des Thermo-formprozesses von Stärkeprodukten zwischen zwei Heizplatten. Chemie Ingenieur Technik 73, 104 - 108

Weinrichter B, Jimeno J, Rohm H (2003) Autolysis of facultatively heterofermentative lactobacilli isolated from hard cheese. Milchwissenschaft 58, 513-519

Weinrichter B, Ginzinger W, Sollberger H, Rohm H (2004) Production of Emmental cheese with adjunct starters with varying degree of autolysis. Milchwissenschaft 59, 515-519

Weinrichter B, Sollberger H, Ginzinger W, Jaros D, Rohm H (2004) Adjunct starter properties affect characteristic features of Swiss-type cheese. Nahrung/Food 48, 37-39

Zahn S, Schneider Y, Linke L (2000) Prozesstechnische Vorgänge beim ultraschallunterstützten Schneiden von Lebensmitteln. Lebensmittel- und Verpackungstechnik 45, 213 - 216

Zahn S, Schneider Y, Zücker G, Rohm H (2004) Ultraschallschneiden von Lebensmitteln - Schneidgeschwindigkeit und rheologische Eigenschaften des Schneidgutes. Chemie Ingenieur Technik 76, 1400-1401

Presentations and Poster

Bachmann HP, Ginzinger W, Jaros D, Rohm H, Weinrichter B (2004) Production of Emmental cheese with adjunct starters with varying degree of autolysis. IDF Symposium on Cheese: Ripening, Characterization & Technology, Prag (Poster)

Bachmann HP, Ginzinger W, Jaros D, Rohm H, Weinrichter B (2004) Effects of adjunct starters on characteristic quality attributes of hard cheese. IDF Symposium on Cheese: Ripening, Characterization & Technology, Prag (Poster)

Böhm V, Scholze G, Kühnert S, Rohm H (2004) Einfluss eines neuen Trocknungsverfahrens auf ernährungsphysiologisch relevante Parameter am Beispiel von Erdbeeren. 41. Wissenschaftlicher Kongress der DGE, Weihenstephan (Poster)

Böhme B (2001) Kaltstempelverfahren. Workshop, Bühler-Bindler GmbH, Bergneustadt Boschke E, Bühner J, Robertz M, Bley T (2001) Toxizitätsuntersuchungen mit AQUALYTIC-Digitalmanometern. 19.DECHEMA-Jahrestagung der Biotechnologen, Leipzig

Böhme B (2002) Kaltformverfahren zur Herstellung von Schokoladenhülsen. Sitzung des GVC-Fachausschusses Lebensmittelverfahrenstechnik, Weimar

Böhme B (2002) Kaltformtechnik - Auswirkung auf die Qualität von alkoholgefüllten Schokoladenhülsen. Sitzung der IVLV-AG Schokoladentechnologie, Fraunhofer IVV, Freising

Böhme B, Linke L, Rohm H (2003) Kaltformverfahren zur Herstellumg von Schokoladenhülsen. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim

Böhme B (2003) Einfluss der Kaltformtechnik auf die Fettkristallstruktur von Schokoladenhülsen und deren Bewertung mittels DSC. TAI-Anwenderseminar Thermische Analyse, Würzburg

Böhme B (2004) Herstellung und Qualität kaltgeformter Schokoladehülsen - Herstellung und Haltbarkeit gefüllter Schokoladen im one-shot Verfahren. Schoko-Seminar zur UPAKOVKA-Messe, Moskau

Böhme B, Rohm H, Ziegleder G (2004) Improving the quality of one-shot products. Proc. Schokotechnik, Köln

Ginzinger W, Jaros D, Rohm H, Sollberger H, Weinrichter B (2003) Use of adjunct starters to improve quality of Emmental cheese. European Dairy Congress 03, Portoroz (Poster)

Jaros D, Haft D, Rohm H (2003) Einsatz von nanofiltrierter Milch in der Joghurtproduktion. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim (Poster)

Krulis M, Rohm H (2004) Adaptierung einer Flügelgeometrie zur Fließkurvenbestimmung von Fruchtjoghurt. INNOFOOD 2004, Köthen

Kühnert S (2003) Entwicklung von Instant- und Snackprodukten mit neuartigen Qualitätsmerkmalen auf der Basis der Mikrowellen-Vakuum-Puffing-Trocknung. 10.Innovationstag der AiF, Berlin (Poster)

Kühnert S, Rohm H, Böhm V, Scholze G (2004) Optimierung des Vakuum-Mikrowellen-Puffing-Trocknungsverfahrens hinsichtlich der Anreicherung ernährungsphysiologisch relevanter Inhaltsstoffe am Beispiel von Erdbeeren. INNOFOOD 2004, Köthen

Markov E, Böhme B, Rohm H (2004) Influence of cold forming technique on the quality of chocolate products. Food Science, Technique and Technologies 2004, Plovdiv

Menendez O, Schwarzenbolz U, Ziems A, Henle T (2003) Casein gelation under simultaneous action of transglutaminase and glucono-delta-lactone. Milchkonferenz 2003, Osnabrück (Poster)

Onyango C, Bley T, Raddatz H, Henle T (2003) Identification and classification of aroma compounds in fermented uji (an east african sour porridge) at different stages of processing. 21.DECHEMA-Jahrestagung der Biotechnologen, München (Poster)

Rohm H (2003) Rheological evaluation of dairy products. European Dairy Congress 03, Portoroz

Rohm H, Ginzinger W (2003) Strategien zur Qualitätsverbesserung von Hartkäse aus Rohmilch. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim (Poster)

Rohm H (2004) Verbesserung der Qualität von One-shot-Produkten. Schokotechnik, Köln

Rohm H, Jaros D, Weinrichter B, Bachmann H P, Ginzinger W (2004) Zusatzstarter verbessern die Qualität von Hartkäse aus Rohmilch. INNOFOOD 2004, Köthen

Rohm H, Kühnert S, Böhm V, Scholze G (2004) Optimierung der Vakuum-Mikrowellen-Trocknung zur Optimierung der ernährungsphysiologischen Qualität getrockneter Erdbeeren. Jahrestagung der Österreichischen Gesellschaft für Ernährung, Wien

Schantz B, Linke L (2001) Wirkung oberflächenaktiver Substanzen in Schokolade. GDL-Kongress "Lebensmitteltechnologie", Berlin

Schneider Y, Zahn S, Linke L (2001) Stofflich determinierte Einsatzbedingungen für das ultraschallunterstützte Schneiden von Lebensmitteln. XIV.Lebensmitteltechnischen Kolloquium, Dresden

Schneider Y, Zahn S, Linke L (2001) Stofflich determinierte Einsatzbedingungen für das ultraschallunterstützte Schneiden von Lebensmitteln. VDI-GVC-Fachausschuss-Sitzung "Lebensmitteltechnik", Karlsruhe

Schantz B, Linke L, Rohm H (2003) Effects of different emulsifiers on rheological and physical properties of chocolate. 3rd International Symposion on Food Structure and Rheology, Zurich (CH)

Zahn S, Rohm H (2003) Einfluss der Schallfeldgrößen auf das Ultraschallschneiden von Lebensmitteln. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim

Zahn S, Schneider Y, Zücker G, Rohm H (2004) Ultraschallschneiden von Lebensmitteln - Schneidgeschwindigkeit und rheologische Eigenschaften des Schneidgutes. DECHEMA/GVC Jahrestagung, Karlsruhe (Poster)

Ziems A (2003) Entwicklung innovativer Backprodukte mit multifunktionellen Eigenschaften - Beispiel: Inulinhaltiger Müsli-Riegel. 10.Innovationstag der AiF, Berlin (Poster)

Ziems A, Franke B, Hofmann T (2003) Inulinhaltige Extrudate. 14.Internationale Tagung zu Problemen der Getreideverarbeitung und Getreidechemie, Bergholz-Rehbrücke (Poster)

Ziems A, Böhm A, Rohm H, Henle T (2004) Inulin aus Topinambur als prebiotischer Zusatz in kleinstückigen Backwaren. INNOFOOD 2004, Köthen

Publications in books and journals

Boschke E, Wegner T, Linke L, Raeuber HJ (1996) Sicherer Nachweis von osmophilen Hefen zur Qualitätssicherung von Lebensmitteln. Lebensmittel- und Verpackungstechnik 41, 149 - 153

Hofmann T, Linke L, Tsiapouris A, Ziems A (1998) Porous Materials Made from Starch. Chemical Engineering and Technology 21, 580 - 584

Hofmann T, Linke L, Tsiapouris A, Ziems A (1998) Poröse Werkstoffe auf Stärkebasis. Chemie Ingenieur Technik 70, 722 - 726

Hruschka S, Linke L (1995) Viel Most - wenig Trub. Das Deutsche Weinmagazin 19, 11 - 14

Hruschka S, Linke L (1996) Einflußgrößen auf die Weintrubfiltration. Die Weinwissenschaft 51, 29 - 36

Hruschka S, Linke L (1996) Filtration von Weintrub. Das Deutsche Weinmagazin 20, 22 - 26

Irmisch R, Linke L (1995) Strukturuntersuchungen zur Qualitätsbeschreibung mittels dynamisch-mechanischer Spektrometrie am Beispiel von fester Schokolade. Lebensmittel- und Verpackungstechnik 40, 90 - 96

Linke L (1995) Lebensmittelproduktion und Innovation. Lebensmittel- und Verpackungstechnik 40, 133

Linke L (1995) Brauchen wir Innovationen? Lebensmittel- und Verpackungstechnik 40, 176

Linke L (1996) Neue Trends in der Lebensmitteltechnik. Lebensmittel- und Verpackungstechnik 41, 173

Linke L (1997) Wege des Wissenstransfers. Lebensmittel- und Verpackungstechnik 42, 67

Linke L (1997) Anuga Food Tec im Rückblick. Lebensmittel- und Verpackungstechnik 42, 18 - 22

Linke L (1997) Wege des Wissenstransfers. Lebensmittel- und Verpackungstechnik 42, 67

Tralles I, Miertsch H, Linke L, Markov E (1996) Alkoholgefüllte Pralinen - Messmethoden zur Qualitätskennzeichnung. Süßwaren, Technik und Wirtschaft 40, 32 - 39, 68 - 74

Tralles I, Kulow U, Linke L (1997) Untersuchungen zur Lagerstabilität von alkoholgefüllten Schokoladenartikeln. Zucker- und Süßwarenwirtschaft 50, 231 - 236

Tralles I, Kulow U, Miertsch H, Linke L (1999) Einfluss von Sperrschichten auf die Lagerstabilität von alkoholgefüllten Schokoladenartikeln. Zucker- und Süßwarenwirtschaft 52, 86 - 88, 153 - 156

Tscheuschner HD, Linke L (1998) Aromaentwicklung beim Conchieren. Süßwaren, Technik und Wirtschaft 42, 10 - 14

Tsiapouris A, Ngoc BP, Miertsch H, Linke L (1998) Beschichten von thermisch geformten Verpackungskörpern auf Stärkebasis mittels Cellulosederivaten. Lebensmittel- und Verpackungstechnik 43, 95 - 100

Tsiapouris A, Linke L (1999) Holzfaserstoffe in Stärkeformkörpern. Verpackungsrundschau 50, 58 - 61

Zahn S, Frehser Y, Linke L (1999) Minimale Deformation - Mit Ultraschall schonender schneiden. Lebensmitteltechnik 31, 66 - 67

Ziems A, Hofmann T, Stösel R, Linke L (1999) Verfahren zur Herstellung eines Stärke-Faser-Substrates zur Verarbeitung zu biologisch abbaubaren Formkörpern. Patentschrift DE199-38155-A1

Presentations and Poster

Finke A, Linke L (1996) Rheologische Untersuchungen von Zigarettennahtleimen auf Stärkebasis. 5. Tagung für Lebensmittelrheologie, Detmold

Frehser Y, Irmisch R, Linke L (1996) Anwendung der dynamisch-mechanischen Analyse (DMA) an ausgewählten Lebensmittelstoffen. 5. Tagung für Lebensmitteltechnologie, Detmold

Hruschka S, Frehser Y, Linke L (1997) Filtration von Weintrubsuspensionen. ACHEMA 97, Frankfurt/Main

Irmisch R, Linke L (1999) Detektion von Kristallisationsvorgängen bei Kakaobutter mittels dynamisch-mechanischer thermischer Analyse (DMTA). 6. Tagung für Lebensmittelrheologie, Detmold

Kluge C, Linke L (1995) Schneidtechnische Grundlagen. "International Confectionery Trends", Solingen

Linke L (1998) Zum Qualitätsabbau von Schokolade durch flüssige alkoholische Füllungen. "Schoko-Technik 98", Köln Linke L (1998) Einflussfaktoren zur Erhöhung der Lagerstabilität von Schokoladenerzeugnissen. FEI-Diskussionstagung, Dresden

Linke L, Hofmann T, Tsiapouris A, Ziems A (1997) Verpackungswerkstoffe auf der Basis von Kartoffelstärke. Internationalen Tagung "Stoffliche Nutzung nachwachsender Rohstoffe", Dresden

Linke L (1996) Untersuchungen zur Lagerstabilität von Schokoladenerzeugnissen mit flüssigen alkoholischen Füllungen. "Schoko-Technik 96", Köln

Miertsch H, Tsiapouris A, Linke L (1999) Verfahren zur Herstellung poröser Formkörper auf Stärkebasis. GVC-Fachausschuss-Sitzung "Lebensmittelverfahrenstechnik", Zürich

Zitny R, Sestak J, Tsiapouris A, Linke L (1999) Thermal pressure forming of starch based packaging materials. 2. European Congress on Chemical Engineering, Montpellier