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Professor Harald Rohm conducts research in the field of food technology and food process engineering, with a particular focus on structure formation and food rheology, food biopolymers, generic food technology, as well as sensory methodology and consumer behavior. The aim of his research is to shine light on complex interactions between food components and on the identification of interaction mechanisms. Another part of his research has a strong focus on food sustainability, mainly related to the valorization of by-products from food processing.
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ENGINEERING FRACTURE MECHANICS (2024): 109878
HEAT AND MASS TRANSFERno. 5 (2024): 861-870
International Journal of Food Science & Technologyno. 4 (2023): 1931-1939
Foods (Basel, Switzerland)no. 6 (2023): 1315-1315
Journal of food scienceno. 9 (2023): 3681-3693
International journal of biological macromolecules (2023): 125631-125631
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)
Reference Module in Food Sciencepp.656-660, (2022)
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