Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Jochen Weiss

Showing results (131-140 of 205) with videos related to

Pageof 21
Sort By:
Foods (Basel, Switzerland)|March 6, 2020
Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with MethylparabenMyriam Loeffler, Verena Schwab, Nino Terjung, et al.
International Journal of Food Microbiology|June 21, 2016
Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80Jonas Hilbig, Qiumin Ma, P Michael Davidson, et al.
Critical Reviews in Food Science and Nutrition|December 24, 2005
Liposomal nanocapsules in food science and agricultureT Matthew Taylor, P Michael Davidson, Barry D Bruce, et al.
Food Research International (Ottawa, Ont.)|June 5, 2017
Impact of laccase on the colour stability of structured oil-in-water emulsionsCatherine K Y Chan, Benjamin Zeeb, David Julian McClements, et al.
Food & Function|March 16, 2018
The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealingDeniz Turan, Monika Gibis, Gurbuz Gunes, et al.
Critical Reviews in Food Science and Nutrition|June 15, 2010
Factors influencing the chemical stability of carotenoids in foodsCaitlin S Boon, D Julian McClements, Jochen Weiss, et al.
Journal of Dairy Science|July 23, 2013
Properties of an αs-casein-rich casein fraction: influence of dialysis on surface properties, miscibility, and micelle formationAnne Kessler, Orquidéa Menéndez-Aguirre, Jörg Hinrichs, et al.
Colloids and Surfaces. B, Biointerfaces|July 14, 2014
Influence of surfactant composition on physical and oxidative stability of Quillaja saponin-stabilized lipid particles with encapsulated ω-3 fish oilHanna Salminen, Susanne Aulbach, Bruno H Leuenberger, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticlesSandra Ebert, Charmaine K W Koo, Jochen Weiss, et al.
Food Chemistry|June 12, 2025
Enhancing the stability of xanthan/locust bean gum-based double emulsions using canola and medium-chain triglyceride oils: Examination of physicochemical and thermal propertiesJaehyun Jeong, Jiwon Kwon, Jiseon Lee, et al.
Pageof 21

Showing results (131-140 of 205) with videos related to

Sort By:
Pageof 21
Foods (Basel, Switzerland)|March 6, 2020
Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with MethylparabenMyriam Loeffler, Verena Schwab, Nino Terjung, et al.
International Journal of Food Microbiology|June 21, 2016
Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80Jonas Hilbig, Qiumin Ma, P Michael Davidson, et al.
Critical Reviews in Food Science and Nutrition|December 24, 2005
Liposomal nanocapsules in food science and agricultureT Matthew Taylor, P Michael Davidson, Barry D Bruce, et al.
Food Research International (Ottawa, Ont.)|June 5, 2017
Impact of laccase on the colour stability of structured oil-in-water emulsionsCatherine K Y Chan, Benjamin Zeeb, David Julian McClements, et al.
Food & Function|March 16, 2018
The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealingDeniz Turan, Monika Gibis, Gurbuz Gunes, et al.
Critical Reviews in Food Science and Nutrition|June 15, 2010
Factors influencing the chemical stability of carotenoids in foodsCaitlin S Boon, D Julian McClements, Jochen Weiss, et al.
Journal of Dairy Science|July 23, 2013
Properties of an αs-casein-rich casein fraction: influence of dialysis on surface properties, miscibility, and micelle formationAnne Kessler, Orquidéa Menéndez-Aguirre, Jörg Hinrichs, et al.
Colloids and Surfaces. B, Biointerfaces|July 14, 2014
Influence of surfactant composition on physical and oxidative stability of Quillaja saponin-stabilized lipid particles with encapsulated ω-3 fish oilHanna Salminen, Susanne Aulbach, Bruno H Leuenberger, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticlesSandra Ebert, Charmaine K W Koo, Jochen Weiss, et al.
Food Chemistry|June 12, 2025
Enhancing the stability of xanthan/locust bean gum-based double emulsions using canola and medium-chain triglyceride oils: Examination of physicochemical and thermal propertiesJaehyun Jeong, Jiwon Kwon, Jiseon Lee, et al.
Pageof 21