Weiss, Jochen.
Weiss, Jochen 1969-
Jochen Weiss wetenschapper
VIAF ID: 170372446 (Personal)
Permalink: http://viaf.org/viaf/170372446
Preferred Forms
- 100 0 _ ‡a Jochen Weiss ‡c wetenschapper
- 100 1 _ ‡a Weiss, Jochen
- 100 1 _ ‡a Weiss, Jochen
- 100 1 _ ‡a Weiss, Jochen
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- 100 1 _ ‡a Weiss, Jochen ‡d 1969-
- 100 1 _ ‡a Weiss, Jochen ‡d 1969-
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4xx's: Alternate Name Forms (2)
5xx's: Related Names (2)
Works
Title | Sources |
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Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced In Vitro Bioaccessibility and Bioactivity against Colon Cancer Cells | |
Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin | |
Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium | |
Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings | |
Enhanced Inhibition of Escherichia coli O157:H7 by Lysozyme and Chelators | |
Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil | |
Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility | |
Factors influencing the chemical stability of carotenoids in foods. | |
Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials | |
Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue | |
Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures | |
Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning | |
Impact of surface-active compounds on physicochemical and oxidative properties of edible oil. | |
Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers | |
Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating | |
Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst) | |
Influence of lipid physical state on the in vitro digestibility of emulsified lipids. | |
Influence of polymer concentration and hydrophobicity on growth phenomena of WPI-pectin coacervates | |
Ionic Strength and pH Stability of Oil-in-Water Emulsions Prepared With Acid-Hydrolyzed Insoluble Proteins from Chlorella protothecoides | |
Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical. | |
Knowledge-driven developments in the bioeconomy : technological and economic perspectives | |
Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins | |
Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters. | |
Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions | |
Sensory properties of aqueous dispersions of protein-rich extracts from Chlorella protothecoides at neutral and acidic pH | |
Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value | |
Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition | |
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods | |
Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations | |
Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles. | |
Ultrasound technologies for food and bioprocessing, c2011: |