Jochen Weiss

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 32

Top Topics

Top Venues

Journal of food science

Journal of the science of food and agriculture

Journal of agricultural and food chemistry

Comprehensive reviews in food science and food safety

This page only lists publications with an associated author ORCID identifier.

Publications

Johannes Krell, Alejandro Poveda-Arteaga, Jochen Weiss, Franziska Witte, Nino Terjung, Monika Gibis
Influence of different storage atmospheres in packaging on color stability of beef. Journal of food science (2024)
Stephan Buecker, Monika Gibis, Laura Bartmann, Sara Bussler, Jochen Weiss
Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratio. Journal of food science 89 (2) (2024)
Stephan Buecker, Monika Gibis, Laura Bartmann, Sara Bussler, Jochen Weiss
Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratio. Journal of food science (2024)
Marina Rigling, Laura Höckmeier, Malte Leible, Monika Gibis, Jochen Weiss, Yanyan Zhang
Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging. Journal of agricultural and food chemistry (2024)
Marina Rigling, Laura Höckmeier, Malte Leible, Monika Gibis, Jochen Weiss, Yanyan Zhang
Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging. Journal of agricultural and food chemistry 72 (20) (2024)
Stephan Buecker, Monika Gibis, Laura Bartmann, Sara Bussler, Jochen Weiss
Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratio. Journal of food science 89 (2) (2024)
Dominic Oppen, Jochen Weiss
Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compounds. Journal of texture studies (2023)
Pascal Moll, Hanna Salminen, Lucie Stadtmüller, Christophe Schmitt, Jochen Weiss
Solidification of concentrated pea protein - pectin mixtures as potential binder. Journal of the science of food and agriculture (2023)
Chiara Ruedt, Monika Gibis, Jochen Weiss
Meat color and iridescence: Origin, analysis, and approaches to modulation. Comprehensive reviews in food science and food safety (2023)
Pascal Moll, Hanna Salminen, Lucie Stadtmüller, Christophe Schmitt, Jochen Weiss
Solidification of concentrated pea protein-pectin mixtures as potential binder. Journal of the science of food and agriculture (2023)
Chiara Ruedt, Monika Gibis, Jochen Weiss
A research note: effect of pH on meat iridescence in precooked cured pork. BMC research notes 15 (1) (2022)
Lutz Grossmann, Jörg Hinrichs, Jochen Weiss
Technologies for sustainable heat generation in food processing. Comprehensive reviews in food science and food safety 21 (6) (2022)
Monika Gibis, Linda Trabold, Sandra Ebert, Kurt Herrmann, Nino Terjung, Jochen Weiss
Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins. Food & function 13 (2) (2022)
Pascal Moll, Hanna Salminen, Elena Griesshaber, Christophe Schmitt, Jochen Weiss
Homogenization improves foaming properties of insoluble pea proteins. Journal of food science 87 (10) (2022)
Shahzad Farooq, null Abdullah, Hui Zhang, Jochen Weiss
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions. Comprehensive reviews in food science and food safety 20 (5) (2021)
Burcu Guldiken, Monika Gibis, Dilek Boyacioglu, Esra Capanoglu, Jochen Weiss
Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract. Journal of the science of food and agriculture 101 (13) (2021)
Sandra Ebert, Wiebke Michel, Ann-Kathrin Nedele, Marie-Christin Baune, Nino Terjung, Yanyan Zhang, Monika Gibis, Jochen Weiss
Influence of protein extraction and texturization on odor-active compounds of pea proteins. Journal of the science of food and agriculture (2021)
Adriano Profeta, Marie-Christin Lutterbey, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Jochen Weiss, Volker Heinz, Nino Terjung
Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium. Foods (Basel, Switzerland) 10 (1) (2020)
Laixin Dai, Melanie Cepeda, Jörg Hinrichs, Jochen Weiss
Behavior of concentrated emulsions prepared by acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides. Journal of the science of food and agriculture 101 (8) (2020)
Matthias Edelmann, Corinna Dawid, Theo Ralla, Timo D Stark, Hanna Salminen, Jochen Weiss, Thomas Frank Hofmann
Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials. Journal of agricultural and food chemistry 68 (50) (2020)
Laixin Dai, Jörg Hinrichs, Jochen Weiss
Ionic strength and pH stability of oil-in-water emulsions prepared with acid-hydrolyzed insoluble proteins from Chlorella protothecoides. Journal of the science of food and agriculture 100 (11) (2020)
Jonas Hilbig, Hannes Wenzel, Kurt Herrmann, Jochen Weiss, Monika Gibis
Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings. Journal of food science 85 (8) (2020)
Anyi Wang, Malte Leible, Jun Lin, Jochen Weiss, Qixin Zhong
Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced In Vitro Bioaccessibility and Bioactivity against Colon Cancer Cells. Journal of agricultural and food chemistry 68 (50) (2020)
Matthias Edelmann, Corinna Dawid, Katharina Hochreiter, Theo Ralla, Timo D Stark, Hanna Salminen, Jochen Weiss, Thomas Frank Hofmann
Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (Beta vulgaris ssp. vulgaris var. altissima). Journal of agricultural and food chemistry 68 (39) (2020)
Hanna Salminen, Sonja Bischoff, Jochen Weiss
Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures. Journal of food science 85 (4) (2020)
Jonas Hilbig, Lisa Hildebrandt, Kurt Herrmann, Jochen Weiss, Myriam Loeffler
Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst). Journal of food science 85 (2) (2020)
Johannes Dreher, Carolin Blach, Nino Terjung, Monika Gibis, Jochen Weiss
Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue. Journal of food science 85 (2) (2020)
Lutz Grossmann, Sandra Ebert, Jörg Hinrichs, Jochen Weiss
Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides. Journal of agricultural and food chemistry 67 (23) (2019)
Laixin Dai, Corina L Reichert, Jörg Hinrichs, Jochen Weiss
An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides. Journal of the science of food and agriculture 100 (3) (2019)
Lutz Grossmann, Vera Wörner, Jörg Hinrichs, Jochen Weiss
Sensory properties of aqueous dispersions of protein-rich extracts from Chlorella protothecoides at neutral and acidic pH. Journal of the science of food and agriculture 100 (3) (2019)
Anna Larissa Schoener, Ruojie Zhang, Shanshan Lv, Jochen Weiss, David Julian McClements
Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility. Food & function 10 (4) (2019)
Ines Kutzli, Monika Gibis, Stefan K Baier, Jochen Weiss
Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning. Journal of agricultural and food chemistry 66 (39) (2018)