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Colloids and Surfaces. B, Biointerfaces|April 1, 2014
Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH valuesChristiane Maier, Benjamin Zeeb, Jochen WeissJournal of Agricultural and Food Chemistry|September 6, 2011
Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectinBenjamin Zeeb, Lutz Fischer, Jochen WeissBMC Research Notes|February 23, 2022
A research note: effect of pH on meat iridescence in precooked cured porkChiara Ruedt, Monika Gibis, Jochen WeissFoods (Basel, Switzerland)|April 12, 2022
Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor ActivityMonika Gibis, Franziska Pribek, Jochen WeissJournal of the Science of Food and Agriculture|May 8, 2020
Ionic strength and pH stability of oil-in-water emulsions prepared with acid-hydrolyzed insoluble proteins from Chlorella protothecoidesLaixin Dai, Jörg Hinrichs, Jochen WeissFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 23, 2021
A research note: Effect of Hofmeister salts on meat iridescence in cooked porkChiara Ruedt, Monika Gibis, Jochen WeissMeat Science|January 1, 2013
Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat productsHanna Salminen, Kurt Herrmann, Jochen WeissPharmaceutics|December 5, 2013
Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extractMonika Gibis, Nina Rahn, Jochen WeissFood Chemistry|October 7, 2020
Impact of the oil load on the oxidation of microencapsulated oil powdersAnnika Linke, Jochen Weiss, Reinhard KohlusComprehensive Reviews in Food Science and Food Safety|June 12, 2023
Meat color and iridescence: Origin, analysis, and approaches to modulationChiara Ruedt, Monika Gibis, Jochen WeissPageof 23