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Jochen Weiss

Showing results (111-120 of 205) with videos related to

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Food Research International (Ottawa, Ont.)|November 25, 2020
Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casingsJonas Hilbig, Sarah Moll, Kurt Herrmann, et al.
Journal of Colloid and Interface Science|June 13, 2015
Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic depositionAmir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, et al.
Foods (Basel, Switzerland)|January 8, 2023
Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat AnaloguePascal Moll, Hanna Salminen, Lucie Stadtmueller, et al.
Journal of Food Protection|December 17, 2005
Growth inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by carvacrol and eugenol encapsulated in surfactant micellesSylvia Gaysinsky, P Michael Davidson, Barry D Bruce, et al.
Food Research International (Ottawa, Ont.)|August 30, 2017
Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactantCorina L Reichert, Hanna Salminen, Bruno H Leuenberger, et al.
Food Chemistry|October 18, 2017
Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stabilityFabienne Weigel, Jochen Weiss, Eric Andrew Decker, et al.
Food Chemistry|July 23, 2013
Formation of solid shell nanoparticles with liquid ω-3 fatty acid coreHanna Salminen, Thrandur Helgason, Bjarki Kristinsson, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Fibrous food and particle size influence electromyography and the kinematics of oral processingDominic Oppen, Ashley K Young, Hans-Peter Piepho, et al.
Journal of the Science of Food and Agriculture|January 13, 2023
Solidification of concentrated pea protein-pectin mixtures as potential binderPascal Moll, Hanna Salminen, Lucie Stadtmüller, et al.
Journal of Food Protection|July 15, 2005
Stability and antimicrobial efficiency of eugenol encapsulated in surfactant micelles as affected by temperature and pHSylvia Gaysinsky, P Michael Davidson, Barry D Bruce, et al.
Pageof 21

Showing results (111-120 of 205) with videos related to

Sort By:
Pageof 21
Food Research International (Ottawa, Ont.)|November 25, 2020
Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casingsJonas Hilbig, Sarah Moll, Kurt Herrmann, et al.
Journal of Colloid and Interface Science|June 13, 2015
Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic depositionAmir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, et al.
Foods (Basel, Switzerland)|January 8, 2023
Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat AnaloguePascal Moll, Hanna Salminen, Lucie Stadtmueller, et al.
Journal of Food Protection|December 17, 2005
Growth inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by carvacrol and eugenol encapsulated in surfactant micellesSylvia Gaysinsky, P Michael Davidson, Barry D Bruce, et al.
Food Research International (Ottawa, Ont.)|August 30, 2017
Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactantCorina L Reichert, Hanna Salminen, Bruno H Leuenberger, et al.
Food Chemistry|October 18, 2017
Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stabilityFabienne Weigel, Jochen Weiss, Eric Andrew Decker, et al.
Food Chemistry|July 23, 2013
Formation of solid shell nanoparticles with liquid ω-3 fatty acid coreHanna Salminen, Thrandur Helgason, Bjarki Kristinsson, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Fibrous food and particle size influence electromyography and the kinematics of oral processingDominic Oppen, Ashley K Young, Hans-Peter Piepho, et al.
Journal of the Science of Food and Agriculture|January 13, 2023
Solidification of concentrated pea protein-pectin mixtures as potential binderPascal Moll, Hanna Salminen, Lucie Stadtmüller, et al.
Journal of Food Protection|July 15, 2005
Stability and antimicrobial efficiency of eugenol encapsulated in surfactant micelles as affected by temperature and pHSylvia Gaysinsky, P Michael Davidson, Barry D Bruce, et al.
Pageof 21