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Jochen Weiss

Showing results (101-110 of 205) with videos related to

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Food & Function|August 28, 2013
Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of luteinJohanna Beicht, Benjamin Zeeb, Monika Gibis, et al.
Journal of Agricultural and Food Chemistry|December 10, 2013
Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic aminesDaniela Natale, Monika Gibis, Maria Teresa Rodriguez-Estrada, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storageBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.
Food Research International (Ottawa, Ont.)|March 17, 2018
Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw hamRamona Bosse Née Danz, Monika Gibis, Herbert Schmidt, et al.
Journal of Colloid and Interface Science|January 11, 2014
Solubilization of octane in electrostatically-formed surfactant-polymer complexesHui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Journal of the Science of Food and Agriculture|March 31, 2021
Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extractBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.
Journal of Food Science|January 15, 2024
Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratioStephan Buecker, Monika Gibis, Laura Bartmann, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casingsJonas Hilbig, Katrin Hartlieb, Kurt Herrmann, et al.
Soft Matter|February 4, 2015
Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pHBenjamin Zeeb, Amir Hossein Saberi, Jochen Weiss, et al.
Food Chemistry|January 25, 2022
Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stabilityStephan Buecker, Lutz Grossmann, Myriam Loeffler, et al.
Pageof 21

Showing results (101-110 of 205) with videos related to

Sort By:
Pageof 21
Food & Function|August 28, 2013
Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of luteinJohanna Beicht, Benjamin Zeeb, Monika Gibis, et al.
Journal of Agricultural and Food Chemistry|December 10, 2013
Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic aminesDaniela Natale, Monika Gibis, Maria Teresa Rodriguez-Estrada, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storageBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.
Food Research International (Ottawa, Ont.)|March 17, 2018
Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw hamRamona Bosse Née Danz, Monika Gibis, Herbert Schmidt, et al.
Journal of Colloid and Interface Science|January 11, 2014
Solubilization of octane in electrostatically-formed surfactant-polymer complexesHui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Journal of the Science of Food and Agriculture|March 31, 2021
Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extractBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.
Journal of Food Science|January 15, 2024
Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratioStephan Buecker, Monika Gibis, Laura Bartmann, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casingsJonas Hilbig, Katrin Hartlieb, Kurt Herrmann, et al.
Soft Matter|February 4, 2015
Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pHBenjamin Zeeb, Amir Hossein Saberi, Jochen Weiss, et al.
Food Chemistry|January 25, 2022
Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stabilityStephan Buecker, Lutz Grossmann, Myriam Loeffler, et al.
Pageof 21