SN
Stefan Nöbel
Max Rubner Institut, University of Hohenheim, Technische Universität Dresden
Research areas: Agricultural and Biological Sciences · Food Science · Proteins in Food Systems · Probiotics and Fermented Foods · Food and Agricultural Sciences
0000-0001-9283-2178
Employment
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Max Rubner-Institut Senior Scientist2018 - Present
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University of Hohenheim Research Assistant2008 - 2018
Education
- 2008 - 2016
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Technische Universität Dresden Graduate in Food Engineering2004 - 2008
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Technische Universität Dresden Undergraduate in Process Engineering2002 - 2004
Projects & Funding
Projects & funding information is unavailable.
Publications (39)
- Collaborative ring trial for the detection of cow, sheep and goat milk in dairy samples by real-time PCR targeting mitochondrial DNA Save
- Correction to: Maize inoculation with aflatoxigenic and biocontrol fungi - toxin transfer from feed into milk and yoghurt Save
- Maize inoculation with aflatoxigenic and biocontrol fungi - toxin transfer from feed into milk and yoghurt Save
- Impact of sugar reduction on color, texture, sensory properties and anthocyanin stability in strawberry-based fruit preparations for yogurt Save
- Fate of pyrrolizidine alkaloids during dairy processing of naturally and artificially contaminated sheep and goat milk Save
- Thermal Inactivation of the Heat-Resistant Pathogens Salmonella Senftenberg 775W and Escherichia coli AW1.7 in Whey Concentrate Save
- Observation of a temperature dependent anomaly in the UV translucency of milk useful for UV-C preservation techniques Save
- Inline Particle Size Analysis during Technical-Scale Processing of a Fermented Concentrated Milk Protein-Based Microgel Dispersion: Feasibility as a Process Control Save
- Uridine as a non-toxic actinometer for UV-C treatment: influence of temperature and concentration Save
- Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs Save
- Volume Fraction Measurement of Soft (Dairy) Microgels by Standard Addition and Static Light Scattering Save
- Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing Save
- Physical properties of synbiotic yogurts as affected by the acidification rate Save
- Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing Save
- Waterless single screw extrusion of pasta-filata cheese: Process design based on thermo-rheological material properties Save
- Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture Save
- Calcium reduced skim milk retentates obtained by means of microfiltration Save
- Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation Save
- The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content Save
- Tailoring yield stress and viscosity of concentrated microgel suspensions by means of adding immiscible liquids Save