Jochen Weiss
#124,003
Most Influential Person Now
Researcher
Jochen Weiss's AcademicInfluence.com Rankings
Jochen Weisscomputer-science Degrees
Computer Science
#5120
World Rank
#5410
Historical Rank
Computational Linguistics
#638
World Rank
#650
Historical Rank
Machine Learning
#1239
World Rank
#1259
Historical Rank
Artificial Intelligence
#1466
World Rank
#1495
Historical Rank
Download Badge
Computer Science
Why Is Jochen Weiss Influential?
(Suggest an Edit or Addition)Jochen Weiss's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Functional Materials in Food Nanotechnology (2006) (983)
- Emulsion-based delivery systems for lipophilic bioactive components. (2007) (870)
- Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009) (796)
- Factors Influencing the Chemical Stability of Carotenoids in Foods (2010) (619)
- Liposomal Nanocapsules in Food Science and Agriculture (2005) (488)
- Structural and functional changes in ultrasonicated bovine serum albumin solutions. (2007) (449)
- High intensity ultrasound-assisted extraction of oil from soybeans (2004) (442)
- Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components (2008) (417)
- Advances in ingredient and processing systems for meat and meat products. (2010) (399)
- Nanotechnology in nutraceuticals and functional foods (2006) (344)
- Ultrasound Technologies for Food and Bioprocessing (2011) (337)
- Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion. (2012) (304)
- Fabrication, Functionalization, and Application of Electrospun Biopolymer Nanofibers (2008) (291)
- Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN). (2009) (285)
- Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox. (2009) (237)
- Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion (2006) (227)
- What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox (2015) (217)
- Electrospinning of chitosan–poly(ethylene oxide) blend nanofibers in the presence of micellar surfactant solutions (2009) (214)
- Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles. (2009) (202)
- Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters. (2010) (201)
- Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components (2008) (196)
- Formation of biopolymer-coated liposomes by electrostatic deposition of chitosan. (2008) (170)
- Electrospinning of food-grade nanofibers from cellulose acetate and egg albumen blends (2010) (170)
- Size, stability, and entrapment efficiency of phospholipid nanocapsules containing polypeptide antimicrobials. (2003) (169)
- Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil. (2007) (156)
- Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions (2003) (154)
- Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability. (2013) (153)
- Influence of lipid physical state on the in vitro digestibility of emulsified lipids. (2008) (146)
- Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties. (2012) (139)
- Characterization of Antimicrobial-bearing Liposomes by ζ-Potential, Vesicle Size, and Encapsulation Efficiency (2007) (136)
- Factors affecting lycopene oxidation in oil-in-water emulsions. (2008) (132)
- Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials. (2012) (131)
- Efficient reduction of chitosan molecular weight by high-intensity ultrasound: underlying mechanism and effect of process parameters. (2008) (129)
- Molecular weight and degree of acetylation of high-intensity ultrasonicated chitosan (2005) (129)
- Growth inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by carvacrol and eugenol encapsulated in surfactant micelles. (2005) (127)
- Encapsulation of nisin and lysozyme in liposomes enhances efficacy against Listeria monocytogenes. (2004) (125)
- Mass Transport Phenomena in Oil-in-Water Emulsions Containing Surfactant Micelles: Ostwald Ripening (2000) (118)
- Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties (2015) (109)
- Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions. (2009) (109)
- Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes. (2012) (108)
- Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes. (2010) (107)
- Ostwald Ripening of Hydrocarbon Emulsion Droplets in Surfactant Solutions (1999) (107)
- Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan). (2010) (105)
- Effect of temperature and pH on the solubility of caseins: environmental influences on the dissociation of α(S)- and β-casein. (2012) (103)
- Influence of Polymorphic Transformations on Gelation of Tripalmitin Solid Lipid Nanoparticle Suspensions (2008) (103)
- Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes (2014) (102)
- Nanostructured Encapsulation Systems (2009) (100)
- Antimicrobial efficacy of eugenol microemulsions in milk against Listeria monocytogenes and Escherichia coli O157:H7. (2007) (98)
- Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates. (2008) (98)
- Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates (2014) (97)
- Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages. (2013) (97)
- Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems. (2016) (96)
- The Effect of Solution Properties on the Morphology of Ultrafine Electrospun Egg Albumen-PEO Composite Fibers (2007) (95)
- A review of recent progress on high internal-phase Pickering emulsions in food science (2020) (95)
- Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces (2014) (93)
- In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes. (2016) (93)
- Interfacial properties and structural conformation of thermosonicated bovine serum albumin (2006) (91)
- Influence of Surfactant Type and Concentration on Electrospinning of Chitosan–Poly(Ethylene Oxide) Blend Nanofibers (2009) (90)
- Molecular weight of chitosan influences antimicrobial activity in oil-in-water emulsions. (2004) (90)
- Sonication-assisted extraction of chitin from North Atlantic shrimps (Pandalus borealis). (2006) (90)
- Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data (2014) (88)
- Inhibition and inactivation of Listeria monocytogenes and Escherichia coli O157:H7 colony biofilms by micellar-encapsulated eugenol and carvacrol. (2006) (81)
- Nanofibers as carrier systems for antimicrobial microemulsions. Part I: fabrication and characterization. (2009) (81)
- Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release (2015) (80)
- Listeria monocytogenes and Escherichia coli O157:H7 inhibition in vitro by liposome-encapsulated nisin and ethylene diaminetetraacetic acid (2008) (77)
- Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions. (2013) (76)
- Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability. (2018) (75)
- Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions (2010) (75)
- Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability (2012) (74)
- Stability and antimicrobial efficiency of eugenol encapsulated in surfactant micelles as affected by temperature and pH. (2005) (74)
- Formulation and Characterization of Phytophenol-Carrying Antimicrobial Microemulsions (2008) (74)
- Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon. (2015) (73)
- Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion. (2007) (73)
- Influence of surfactant composition on physical and oxidative stability of Quillaja saponin-stabilized lipid particles with encapsulated ω-3 fish oil. (2014) (73)
- Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems (2014) (73)
- Formation of solid shell nanoparticles with liquid ω-3 fatty acid core. (2013) (72)
- Outlook and Challenges of Nanotechnologies for Food Packaging (2016) (71)
- Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH. (2015) (70)
- Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. (2008) (69)
- Influence of molecular structure of hydrocarbon emulsion droplets on their solubilization in nonionic surfactant micelles (1997) (69)
- Ultrasound: Food Processing (2010) (68)
- Formation and stability of multiple-layered liposomes by layer-by-layer electrostatic deposition of biopolymers (2013) (67)
- Physical and Oxidative Stability of Uncoated and Chitosan-Coated Liposomes Containing Grape Seed Extract (2013) (66)
- Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility (2007) (65)
- Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties. (2010) (65)
- Sonication-assisted extraction of chitin from shells of fresh water prawns (Macrobrachium rosenbergii). (2006) (64)
- Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage. (2018) (63)
- Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions (2015) (62)
- Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles. (2014) (61)
- Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions. (2012) (60)
- Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharides. (2011) (60)
- Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin. (2011) (59)
- Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings (2011) (58)
- Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers (2019) (58)
- Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier (2018) (58)
- Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis. (2013) (58)
- Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical. (2009) (57)
- Asymmetric Alkylation of Allylic gem-Dicarboxylates (1995) (56)
- Effect of Cooling and Heating Rates on Polymorphic Transformations and Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions (2008) (54)
- Stabilization of food dispersions by enzymes. (2014) (54)
- Impact of surface-active compounds on physicochemical and oxidative properties of edible oil. (2008) (53)
- Effect of precipitation, lyophilization, and organic solvent extraction on preparation of protein-rich powders from the microalgae Chlorella protothecoides (2018) (53)
- Adsorption kinetics of BSA at air–sugar solution interfaces as affected by sugar type and concentration (2003) (51)
- Solubilization of Hydrocarbon Emulsion Droplets Suspended in Nonionic Surfactant Micelle Solutions (1996) (51)
- Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species. (2015) (51)
- Electrospinning of poly(vinyl alcohol) nanofibers loaded with hexadecane nanodroplets. (2010) (50)
- Environmental response of pectin-stabilized whey protein aggregates (2014) (49)
- Effect of Omega-3 Fatty Acids on Crystallization, Polymorphic Transformation and Stability of Tripalmitin Solid Lipid Nanoparticle Suspensions (2009) (49)
- Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresis. (2009) (49)
- The antimicrobial paradox: why preservatives lose activity in foods (2015) (48)
- Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients (2020) (48)
- Engineering Food Ingredients with High-Intensity Ultrasound (2011) (47)
- Quillaja Saponin Characteristics and Functional Properties. (2019) (46)
- Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies (2020) (45)
- Enhanced inhibition of Escherichia coli O157:H7 by lysozyme and chelators. (2003) (43)
- Alternative Protein Sources as Technofunctional Food Ingredients. (2021) (43)
- Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil (2016) (42)
- Concentration effect of Quillaja saponin - Co-surfactant mixtures on emulsifying properties. (2018) (42)
- Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers (2020) (41)
- Enzyme-Based Strategies for Structuring Foods for Improved Functionality. (2017) (41)
- High pressure-assisted encapsulation of vitamin D2 in reassembled casein micelles (2011) (40)
- Influence of spray drying on the stability of food-grade solid lipid nanoparticles. (2019) (40)
- Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes (2014) (40)
- Ultrasonic spectroscopy and differential scanning calorimetry of liposomal-encapsulated nisin. (2005) (40)
- Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80. (2016) (40)
- Recent advances in cured raw ham manufacture (2018) (40)
- Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH values. (2014) (39)
- Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products. (2013) (39)
- Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic amines. (2014) (39)
- Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization (2015) (39)
- Increased loading of vitamin D2 in reassembled casein micelles with temperature-modulated high pressure treatment. (2014) (39)
- Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation. (2017) (38)
- Phenolic constituents in commercial aqueous Quillaja (Quillaja saponaria Molina) wood extracts. (2015) (38)
- Collagen entanglement influenced by the addition of acids (2014) (38)
- Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems. (2016) (37)
- Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. (2019) (36)
- Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning. (2018) (36)
- Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment (2012) (36)
- Modulation of the rheological properties and microstructure of collagen by addition of co-gelling proteins (2015) (35)
- Recent advances in the composition, extraction and food applications of plant-derived oleosomes (2020) (35)
- Interaction of polyphenols and multilayered liposomal-encapsulated grape seed extract with native and heat-treated proteins (2014) (35)
- Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility. (2019) (35)
- Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue. (2020) (35)
- Correction to "Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering, and Microelectrophoresis". (2009) (34)
- Theoretical and Practical Considerations in Electrostatic Depositioning of Charged Polymers (2014) (34)
- Influence of molecular character of chitosan on the adsorption of chitosan to oil droplet interfaces in an in vitro digestion model (2009) (33)
- Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides. (2019) (33)
- Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes (2020) (33)
- Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions. (2015) (33)
- Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models. (2017) (32)
- Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance. (2015) (32)
- Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application (2020) (32)
- Electrospun fibers: fabrication, functionalities and potential food industry applications (2012) (32)
- Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. (2014) (32)
- MICROWAVE AND ULTRASOUND ASSISTED EXTRACTION OF SOYBEAN OIL (2003) (31)
- Study of the phase separation behaviour of native or preheated WPI with polysaccharides (2014) (31)
- THE EFFECT OF GLASS SHAPE ON THE CONCENTRATION OF POLYPHENOLIC COMPOUNDS AND PERCEPTION OF MERLOT WINE (2005) (31)
- Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid. (2017) (30)
- Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein. (2013) (30)
- Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties. (2017) (30)
- Presence of electrostatically adsorbed polysaccharides improves spray drying of liposomes. (2013) (30)
- Characterization and antioxidant activity of trilayer gelatin/dextran-propyl gallate/gelatin films: Electrospinning versus solvent casting (2020) (30)
- Growth phenomena in biopolymer complexes composed of heated WPI and pectin (2018) (29)
- Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system (2017) (29)
- Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions (2013) (29)
- Nanofibers as carrier systems for antimicrobial microemulsions. II. Release characteristics and antimicrobial activity (2010) (28)
- Inactivation of Escherichia coli O157:H7 by high-intensity ultrasonication in the presence of salts. (2004) (28)
- Cutoff Ostwald ripening stability of alkane-in-water emulsion loaded with eugenol (2014) (28)
- Additive layer manufacturing of semi-hard model cheese: Effect of calcium levels on thermo-rheological properties and shear behavior (2018) (27)
- Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs (2021) (27)
- Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach (2016) (27)
- Miscibility of Quillaja Saponins with other Co-surfactants under Different pH Values. (2015) (27)
- Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography. (2017) (27)
- Thermo-mechanical properties of egg albumen¿cassava starch composite films containing sunflower-oil droplets as influenced by moisture content (2006) (27)
- A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions. (2021) (27)
- Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles. (2017) (26)
- Production of protein-rich extracts from disrupted microalgae cells: Impact of solvent treatment and lyophilization (2018) (26)
- Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst) (2019) (26)
- Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutum. (2019) (25)
- Microstructure and physical–chemical properties of chicken collagen (2016) (25)
- Control of microgel particle growth in fresh cheese (concentrated fermented milk) with an exopolysaccharide-producing starter culture (2014) (25)
- Modeling the efficacy of triplet antimicrobial combinations: yeast suppression by lauric arginate, cinnamic acid, and sodium benzoate or potassium sorbate as a case study. (2010) (25)
- Examination of the Interaction of Chitosan and Oil-in-Water Emulsions Under Conditions Simulating the Digestive System Using Confocal Microscopy (2008) (25)
- Formation and stability of emulsions stabilised by Yucca saponin extract (2018) (25)
- Adjusting rheological properties of concentrated microgel suspensions by particle size distribution (2015) (25)
- Impact of Heat and Laccase on the pH and Freeze-Thaw Stability of Oil-in-Water Emulsions Stabilized by Adsorbed Biopolymer Nanoparticles (2014) (25)
- Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham. (2016) (24)
- Cations reduce antimicrobial efficacy of lysozyme-chelator combinations. (2004) (24)
- Concentration and application order effects of sodium benzoate and eugenol mixtures on the growth inhibition of Saccharomyces cerevisiae and Zygosaccharomyces bailii. (2010) (23)
- Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics (2021) (23)
- Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure (2017) (23)
- Formation of concentrated biopolymer particles composed of oppositely charged WPI and pectin for food applications (2017) (23)
- Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue (2020) (23)
- Solubilization Kinetics of Triacyl Glycerol and Hydrocarbon Emulsion Droplets in a Micellar Solution (1996) (22)
- Modulation of the bitterness of pea and potato proteins by a complex coacervation method. (2018) (22)
- Oxidation rate of the non-encapsulated- and encapsulated oil and their contribution to the overall oxidation of microencapsulated fish oil particles. (2020) (22)
- Formation and characterization of spray dried coated and uncoated liposomes with encapsulated black carrot extract (2019) (21)
- Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts (2019) (21)
- The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing. (2018) (21)
- Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening. (2001) (21)
- Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems. (2015) (21)
- Synthesis of the C1C9 segment of bryostatin (1997) (21)
- Fabrication and characterization of food‐grade fibers from mixtures of maltodextrin and whey protein isolate using needleless electrospinning (2018) (21)
- Impact of microfluidization on colloidal properties of insoluble pea protein fractions (2021) (20)
- Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids (2017) (20)
- Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil. (2017) (19)
- Physicochemical Effects of High‐Intensity Ultrasonication on Food Proteins and Carbohydrates (2011) (19)
- Emulsifying properties of acid-hydrolyzed insoluble protein fraction from Chlorella protothecoides: Formation and storage stability of emulsions (2020) (19)
- Addition of sugars influences color of oil-in-water emulsions. (2000) (19)
- A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale (2016) (19)
- Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface. (2019) (18)
- Emulsifying Properties of Natural Extracts from Panax ginseng L. (2017) (18)
- Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value (2019) (18)
- Effect of nitrogen fertilisation on the amino acid digestibility of different triticale genotypes in caecectomised laying hens. (2017) (18)
- Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate (2019) (18)
- Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections (2013) (18)
- A non-invasive method for the characterisation of milk protein foams by image analysis (2016) (18)
- Emulsion Stability Determination (2002) (18)
- Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations. (2021) (17)
- Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. (2015) (17)
- Accessibility of Transglutaminase to Induce Protein Crosslinking in Gelled Food Matrices - Impact of Membrane Structure (2016) (17)
- Influence of concentration ratio on emulsifying properties of Quillaja saponin - protein or lecithin mixed systems (2019) (17)
- Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes (2020) (17)
- Modulation of extruded collagen films by the addition of co-gelling proteins (2016) (17)
- Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry (2016) (17)
- Impact of fatty acid chain length of rosmarinate esters on their antimicrobial activity against Staphylococcus carnosus LTH1502 and Escherichia coli K-12 LTH4263. (2013) (17)
- Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers. (2020) (17)
- Safety assessment of selected Staphylococcus carnosus strains with regard to their application as meat starter culture (2016) (17)
- Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins (2021) (16)
- Survey of aqueous solubility, appearance, and pH of plant protein powders from carbohydrate and vegetable oil production (2020) (16)
- Influence of buffer on the preparation of multilayered oil-in-water emulsions stabilized by proteins and polysaccharides (2013) (16)
- Formation of concentrated particles composed of oppositely charged biopolymers for food applications – impact of processing conditions (2016) (16)
- Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.) (2017) (16)
- Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems. (2019) (16)
- Antimicrobial efficacy of emulsified essential oil components against weak acid-adapted spoilage yeasts in clear and cloudy apple juice. (2014) (16)
- Lipid Emulsions (2020) (16)
- Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactant. (2016) (16)
- Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability (2021) (15)
- Modification of extruded chicken collagen films by addition of co-gelling protein and sodium chloride (2017) (15)
- Aging Behavior of Quillaja Saponin – Pea Protein Interfaces (2017) (15)
- Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions (2020) (15)
- Stability of Solid Lipid Nanoparticles in the Presence of Liquid Oil Emulsions (2012) (15)
- Impact of Lauric Arginate Application Form on its Antimicrobial Activity in Meat Emulsions (2014) (15)
- Modulation of collagen by addition of Hofmeister salts. (2015) (15)
- Selection of Staphylococcus carnosus strains based on in vitro analysis of technologically relevant physiological activities (2016) (14)
- Impact of laccase on the colour stability of structured oil-in-water emulsions. (2017) (14)
- In Situ Ultrasonic Characterization of Cocoa Butter Using a Chirp (2014) (14)
- Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation (2019) (14)
- Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides. (2019) (14)
- Preparation of High‐Grade Powders from Honey–Glucose Syrup Formulations by Vacuum Foam‐Drying Method (2016) (14)
- Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability (2020) (14)
- Influence of casing material on the formation of efflorescences on dry fermented sausages (2018) (14)
- Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin: Interfacial behavior & emulsion formation (2020) (14)
- Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages (2017) (14)
- Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium (2020) (14)
- Acid hydrolysis behavior of insoluble protein-rich fraction extracted from Chlorella protothecoides (2019) (14)
- Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition. (2015) (13)
- Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging. (2017) (13)
- Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling (2013) (13)
- Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder (2021) (13)
- Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability. (2022) (13)
- Usage of in situ exopolysaccharide-forming lactic acid bacteria in food production: Meat products-A new field of application? (2020) (13)
- Shear-induced morphological changes in associative and segregative phase-separated biopolymer systems (2015) (13)
- Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetration. (2015) (12)
- Quantification of bio- and techno-functional peptides in tryptic bovine micellar casein and β-casein hydrolysates. (2014) (12)
- Antimicrobial mechanism and activity of dodecyl rosmarinate against Staphylococcus carnosus LTH1502 as influenced by addition of salt and change in pH. (2014) (12)
- Isothermal titration calorimetry as a tool to determine the thermodynamics of demicellization processes. (2012) (12)
- Solubilization of octane in cationic surfactant-anionic polymer complexes: effect of polymer concentration and temperature. (2015) (12)
- Properties of an αs-casein-rich casein fraction: influence of dialysis on surface properties, miscibility, and micelle formation. (2013) (12)
- Impact of food structure on the compatibility of heated WPI-pectin-complexes in meat dispersions. (2018) (12)
- Solubilization of octane in electrostatically-formed surfactant-polymer complexes. (2014) (12)
- Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes (2021) (12)
- Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages (2022) (12)
- Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles. (2008) (11)
- Influence of energy density and viscosity on foam stability – A study with pea protein (Pisum Sativum L.) (2020) (11)
- The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates (2020) (11)
- Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability. (2015) (11)
- Quantification of surface iridescence in meat products by digital image analysis. (2020) (11)
- Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability (2018) (11)
- Nanotechnology in the Food Industry (2013) (11)
- Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages. (2017) (11)
- Furan fatty acids in enriched ω-3 fish oil: Oxidation kinetics with and without added monomethyl furan fatty acid as potential natural antioxidant. (2020) (11)
- Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium (2021) (10)
- Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana (2019) (10)
- Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages. (2018) (10)
- Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures (2019) (10)
- Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes. (2015) (10)
- Advanced characterisation of encapsulated lipid powders regarding microstructure by time domain-nuclear magnetic resonance (2017) (10)
- Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels (2016) (10)
- Modification of the interfacial properties of sodium caseinate using a commercial peptidase preparation from Geobacillus stearothermophilus (2018) (10)
- αs-Casein–PE6400 mixtures: a fluorescence study (2013) (9)
- Influence of Transglutaminase on Glucono-δ-lactone-Induced Soy Protein Gels (2021) (9)
- Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusion. (2007) (9)
- Large-scale purification of epilactose using a semi-preparative HPLC system (2017) (9)
- Influence of application sequence and timing of eugenol and lauric arginate (LAE) on survival of spoilage organisms. (2017) (9)
- Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product. (2014) (9)
- Structure–response relationship of carotenoid bioaccessibility and antioxidant activity as affected by the hydroxylation and cyclization of their terminal end groups (2014) (9)
- Evidence of antimicrobial activity of date fruits in combination with high intensity ultrasound. (2010) (9)
- The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham (2019) (9)
- Characterization of core-shell nanofibers electrospun from bilayer gelatin/gum arabic O/W emulsions crosslinked by genipin (2021) (9)
- Rheological and mechanical properties of alginate gels and films containing different chelators (2020) (9)
- Aggregation behavior of solubilized meat - Potato protein mixtures (2020) (9)
- Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems (2015) (9)
- Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat. (2015) (9)
- Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein–pectin complexes (2017) (9)
- Effect of mechanical curing treatments on particle distribution to simulate non-motile bacteria migration in cured raw ham (2017) (8)
- Control of listeria in meat emulsions by combinations of antimicrobials of different solubilities (2014) (8)
- Solubilization of octane in cationic surfactant-anionic polymer complexes: Effect of ionic strength. (2016) (8)
- Factors determining the surface oil concentration of encapsulated lipid particles: impact of the emulsion oil droplet size (2020) (8)
- Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza. (2013) (8)
- Influence of Energy Density on Foamability: Comparison of Three Foaming Methods. (2020) (8)
- Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami. (2021) (8)
- Solid lipid nanoparticles and nanostructured lipid carriers (2021) (8)
- Fabrication of Lipophilic Nanoparticles by Spontaneous Emulsification: Stabilization by Cosurfactants (2015) (8)
- Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids. (2021) (8)
- Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene (2020) (8)
- Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings (2019) (8)
- Oil-Fat Mixtures with Low Solid Fat Concentration: Influence of Fat Concentration and Cooling Conditions (2015) (7)
- Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures. (2020) (7)
- Mixing behaviour of WPI-pectin-complexes in meat dispersions: impact of biopolymer ratios. (2017) (7)
- Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions (2021) (7)
- Influence of protein extraction and texturization on odor-active compounds of pea proteins. (2021) (7)
- Temperature and Time‐Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta‐Filata Cheese (2016) (7)
- Formation of nanostructured colloidosomes using electrostatic deposition of solid lipid nanoparticles onto an oil droplet interface (2016) (7)
- Survival of spoilage bacteria subjected to sequential eugenol and temperature treatments. (2016) (7)
- Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings. (2020) (7)
- Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst). (2020) (6)
- Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection (2020) (6)
- Discrete-Choice-Analysis of Consumer Preferences for Meathybrids - Findings From Germany and Belgium (2020) (6)
- Buffering capacity of wet texturized plant proteins in comparison to pork meat. (2021) (6)
- Impact of the oil load on the oxidation of microencapsulated oil powders. (2020) (6)
- αs-Casein-PE6400 mixtures: surface properties, miscibility and self-assembly. (2014) (6)
- Pickering emulsion stabilized by hydrolyzed starch: Effect of the molecular weight. (2022) (6)
- Sensory Properties of Aqueous Dispersions of Protein-rich Extracts from Chlorella Protothecoides at Neutral and Acidic pH. (2020) (6)
- Insignificance of lactose impurities on generation and structural characteristics of thermally stabilised whey protein-pectin complexes (2018) (6)
- Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer Dispersions. (2016) (6)
- Adsorption of protein-coated lipid droplets onto gellan gum hydrogel surfaces (2008) (5)
- Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes (2020) (5)
- An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides. (2019) (5)
- Development of a novel homogenizer using the vane pump-grinder technology for the production of meat batter (2016) (5)
- Growth inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by Carvarol and Eugenol Encapsulated in Surfactant Micelles. Stability and Antimicrobial Efficiency of Eugenol Encapsulated in Surfactant Micelles (2005) (5)
- Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced In Vitro Bioaccessibility and Bioactivity against Colon Cancer Cells. (2020) (5)
- Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2/CO2 MAP (2018) (5)
- Glutaraldehyde induced cross-linking of oppositely charged oil-in-water emulsions (2016) (5)
- Effect of mass transport processes on physicochemical properties of surfactant -stabilized emulsions (1999) (4)
- Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers (2022) (4)
- Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami) (2020) (4)
- Application of an inline particle size device to microgel particles during post-processing of fresh cheese (2013) (4)
- Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages (2022) (4)
- Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (Beta vulgaris ssp. vulgaris var. altissima). (2020) (4)
- Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus. (2017) (4)
- Static and Dynamic Interfacial Tension Analysis (2003) (4)
- Characterization of soluble and insoluble fractions obtained from a commercial pea protein isolate (2022) (4)
- Impact of smoking on efflorescence formation on dry-fermented sausages (2019) (4)
- Influence of meat batter addition in ground beef on structural properties and quality parameters (2022) (3)
- Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides (2020) (3)
- Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials. (2020) (3)
- Hofmeister Salts Affect Buildup of Thin Multilayer Films Surrounding Oil Droplets (2014) (3)
- Homogenization improves foaming properties of insoluble pea proteins. (2022) (3)
- Ionic Strength and pH Stability of Oil-in-Water Emulsions Prepared With Acid-Hydrolyzed Insoluble Proteins from Chlorella protothecoides. (2020) (3)
- Micro- and Nanoparticles for Controlling Microorganisms in Foods (2014) (3)
- Establishing the Mixing and Solubilization Behavior of Pork Meat and Potato Proteins at Acidic to Neutral pH (2021) (3)
- Ascorbic Acid-Induced Degradation of Liposome-Encapsulated Acylated and Non-Acylated Anthocyanins of Black Carrot Extract. (2021) (3)
- Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben (2020) (3)
- Effect of varying salt concentration on iridescence in precooked pork meat (2021) (3)
- Influence of Storage Temperature on the Stability of Heat Treated Phycocyanin-λ-Carrageenan Complexes in Liquid Formulations (2022) (3)
- Segregation Behavior of Polysaccharide–Polysaccharide Mixtures—A Feasibility Study (2019) (3)
- ETHNIC MEAT PRODUCTS | Germany (2014) (3)
- Inactivation kinetics of invertase in honey and honey-glucose syrup formulations: effects of temperature and water activity. (2017) (3)
- Mechanism of the formation of insoluble structures in a protein extract of the microalga Chlorella protothecoides at pH 3 (2019) (3)
- Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages (2019) (3)
- Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham (2016) (3)
- Colour change with longitudinal compression supports hypothesis of multilayer interference as cause for meat iridescence (2020) (3)
- Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity (2022) (2)
- Synthesis of the C1—C9 Segment of Bryostatin. (1998) (2)
- Change of Multiple-Layered Phospholipid Vesicles Produced by Electrostatic Deposition of Polymers during Storage (2016) (2)
- Free radical scavenging capacity of chlorogenate esters : A quantitative structure-activity relationships study (2007) (2)
- Mass Transport Phenomena in Emulsions Containing Surfactants (2015) (2)
- Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system. (2022) (2)
- Alphas-casein-PE6400 mixtures: a fluorescence study. (2013) (2)
- Monitoring the Polymorphic Transformation of a Palm Kernel-Based Emulsion Using Ultrasound (2018) (2)
- Factors Influencing the Chemical Stability of Carotenoids (2010) (2)
- Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers (2021) (2)
- Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat Batters. (2016) (2)
- Diffusion Behavior of Microbial Transglutaminase to Induce Protein Crosslinking in Oil-in-Water Emulsions (2016) (2)
- Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream (2022) (2)
- Additional data on stability of black carrot extract-loaded liposomes during storage (2018) (2)
- Corrections to "Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes" [J. Colloid Interface Sci. 438 (2015) 7-13]. (2015) (2)
- Key Concepts of Interfacial Properties in Food Chemistry (2002) (2)
- Emulsifying properties of lentil protein preparations obtained by dry fractionation (2021) (2)
- Insights into characterizing and producing anisotropic food structures. (2022) (2)
- Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions. (2016) (2)
- Substitution of ice by a curing salt solution during meat batter production using the vane pump-grinder technology (2016) (1)
- Consumer Preferences for Meat Products Blended with Plant-Based Proteins in Germany (2020) (1)
- Electrochemical modification of dairy-based functional peptides by means of cross-flow electro membrane filtration (2015) (1)
- Osmotic Dehydration of Liposomal Dispersions: Influence of Particle Size and Electrostatic Deposition of Cold Water Fish Skin Gelatin (2016) (1)
- Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages (2021) (1)
- Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products. (2021) (1)
- Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue (2022) (1)
- Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin (2022) (1)
- Microencapsulation systems: food (2010) (1)
- Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casings. (2020) (1)
- Sensory Texture and Mastication Physics of Multi-Phase Meat Products (2022) (1)
- Investigating the Destabilization of Solid Emulsions Using Differential Scanning Calorimetry ( DSC ) (2011) (1)
- Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating. (2021) (1)
- Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins (2021) (1)
- Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties (2023) (1)
- Behaviour of concentrated emulsions prepared by acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides. (2020) (1)
- αs-Casein-PE6400 Mixtures: Thermodynamics of Micelle Formation (2015) (1)
- High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions (2022) (1)
- Solidification of concentrated pea protein - pectin mixtures as potential binder. (2023) (1)
- Asymmetric Alkylation of Allylic gem‐Dicarboxylates. (1995) (1)
- Consumer Preferences for Meathybrids - Empiricalfindings from Belgium (2020) (1)
- Technologies for sustainable heat generation in food processing. (2022) (1)
- Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality (2023) (0)
- OPTICAL ANALYSES OF EFFLORESCENCE FORMATION ON DRY FERMENTED SAUSAGE SURFACE – COMPARISON OF SENSORY AND IMAGE ANALYSES (2015) (0)
- Design of synergistically acting food antimicrobial systems (2009) (0)
- Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers (2023) (0)
- Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures (2023) (0)
- Homogenization increases stickiness of concentrated pea protein - Apple pectin mixtures (2022) (0)
- Creation of a Food Science Graduate Training Program in Food and Health with Emphasis on Ingredient Delivery Systems and Food Policy (2008) (0)
- Contribution Nanotechnology in the Food Industry (2013) (0)
- Stabilization of solid lipid nanoparticles with glycyrrhizin (2022) (0)
- OCCURRENCE OF CARCINOGENIC HETEROCYCLIC AROMATIC AMINES IN FRIED CHICKEN BREASTS (2012) (0)
- IMPACT OF PACKAGING AND ENVIRONMENTAL CONDITIONS ON FORMATION OF EFFLORESCENCES ON SURFACE OF DRY FERMENTED SAUSAGES (2015) (0)
- FUNCTIONALITY OF FAT IN OIL DISPERSIONS FOR USE AS MEAT MARINADES (2010) (0)
- Challenges to control rancidity in complex food systems (2009) (0)
- Selection of Staphylococcus carnosus strains based on in vitro analysis of technologically relevant physiological activities (2015) (0)
- 1 EFFECT OF ADDITION OF MICROCRYSTALLINE CELLULOSE ( MCC ) ON STRUCTURE AND FUNCTIONALITY OF EMULSIFIED MEAT BATTERS AND SAUSAGES (2010) (0)
- P-05-11 Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings ( # 315 ) (2019) (0)
- FE-K2 Design of synergistically acting food antimicrobial systems(Section IX Food Engineering) (2009) (0)
- A research note: Effect of Hofmeister salts on meat iridescence in cooked pork (2021) (0)
- Fat Crystal Orientation at an Oil-Water Interface (2016) (0)
- Influence of droplet size on the antioxidant capacity of rosemary loaded oil-in-water emulsions in dry-fermented sausages (2015) (0)
- Influence of hydrophobic and hydrophilic filler particles on thermal expansion and cooking loss in meat protein gels (2021) (0)
- The Impact of Temperature-Controlled Smoldering Smoking on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Contents in Frankfurter-Type Sausages (2023) (0)
- Structural and Functional Changes in High-intensity Ultrasonicated Bovine Serum Albumin (2007) (0)
- Enzymatic synthesis of phenolipids:New antimicrobial and antioxidant agents with optimized-properties (2015) (0)
- Influence of Different Stainless-Steel Finishes on Biofilm Formation by Listeria monocytogenes. (2022) (0)
- Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio (2022) (0)
- Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin (2023) (0)
- Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat (2022) (0)
- Fibrous food and particle size influence electromyography and the kinematics of oral processing. (2023) (0)
- Antioxidant effectiveness of differently sized oil-in-water emulsions loaded with rosemary extract in salami (2015) (0)
- A research note: effect of pH on meat iridescence in precooked cured pork (2022) (0)
- Corrigendum to "Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models" [Carbohydr. Polym. 159 (2017) 76-85]. (2017) (0)
- RELATIVE CONFIGURATION OF CHEBULIC ACID (1981) (0)
- Morphological and Dose-Dependent Study on the Effect of Methyl, Hexyl, and Dodecyl Rosmarinate on Staphylococcus carnosus LTH1502: Use of the Weibull Model. (2018) (0)
- Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues (2023) (0)
- Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings. (2020) (0)
- A research note: effect of pH on meat iridescence in precooked cured pork (2022) (0)
- Improving Electrostatic Deposition of Biopolymer Layers on Emulsion Interfaces by Addition of Salts (2012) (0)
- ANTIMICROBIAL ACTIVITY OF ENCAPSULATED ESSENTIAL OILS IN EMULSION AND MICROEMULSION AGAINST FOODBORNE ORGANISMS IN GROUDED PORK (2010) (0)
- Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution. (2017) (0)
- Structuring Oil to Substitute Palm Fat in Dry-Fermented Poultry Sausages (2022) (0)
- Understanding the Effect of Homogenization Pressure on Emulsion and Foam Properties of Aerosol Whipping Cream (2021) (0)
This paper list is powered by the following services:
What Schools Are Affiliated With Jochen Weiss?
Jochen Weiss is affiliated with the following schools:
