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Jochen Weiss

Showing results (161-170 of 205) with videos related to

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Journal of Colloid and Interface Science|May 28, 2014
Influence of co-surfactants on crystallization and stability of solid lipid nanoparticlesHanna Salminen, Thrandur Helgason, Susanne Aulbach, et al.
Meat Science|January 26, 2018
Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausagesFelix H Walz, Monika Gibis, Maren Fritz, et al.
Food & Function|April 25, 2020
Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibersInes Kutzli, Daniela Griener, Monika Gibis, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Increased loading of vitamin D<sub>2</sub> in reassembled casein micelles with temperature-modulated high pressure treatmentOrquídea Menéndez-Aguirre, Anne Kessler, Wolfgang Stuetz, et al.
Critical Reviews in Food Science and Nutrition|August 30, 2008
Fabrication, functionalization, and application of electrospun biopolymer nanofibersChristina Kriegel, Alessandra Arecchi, Alessandra Arrechi, et al.
Journal of Food Science|August 10, 2024
Influence of different storage atmospheres in packaging on color stability of beefJohannes Krell, Alejandro Poveda-Arteaga, Jochen Weiss, et al.
Foods (Basel, Switzerland)|January 30, 2021
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat AnalogsDavid Julian McClements, Jochen Weiss, Amanda J Kinchla, et al.
Journal of Food Protection|November 30, 2007
Antimicrobial efficacy of eugenol microemulsions in milk against Listeria monocytogenes and Escherichia coli O157:H7Sylvia Gaysinsky, T Matthew Taylor, P Michael Davidson, et al.
Food & Function|January 15, 2015
Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systemsMartin E Erdmann, Benjamin Zeeb, Hanna Salminen, et al.
Journal of Food Science|January 15, 2013
Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysisAlina Krzeminski, Maja Tomaschunas, Ehrhard Köhn, et al.
Pageof 21

Showing results (161-170 of 205) with videos related to

Sort By:
Pageof 21
Journal of Colloid and Interface Science|May 28, 2014
Influence of co-surfactants on crystallization and stability of solid lipid nanoparticlesHanna Salminen, Thrandur Helgason, Susanne Aulbach, et al.
Meat Science|January 26, 2018
Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausagesFelix H Walz, Monika Gibis, Maren Fritz, et al.
Food & Function|April 25, 2020
Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibersInes Kutzli, Daniela Griener, Monika Gibis, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Increased loading of vitamin D<sub>2</sub> in reassembled casein micelles with temperature-modulated high pressure treatmentOrquídea Menéndez-Aguirre, Anne Kessler, Wolfgang Stuetz, et al.
Critical Reviews in Food Science and Nutrition|August 30, 2008
Fabrication, functionalization, and application of electrospun biopolymer nanofibersChristina Kriegel, Alessandra Arecchi, Alessandra Arrechi, et al.
Journal of Food Science|August 10, 2024
Influence of different storage atmospheres in packaging on color stability of beefJohannes Krell, Alejandro Poveda-Arteaga, Jochen Weiss, et al.
Foods (Basel, Switzerland)|January 30, 2021
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat AnalogsDavid Julian McClements, Jochen Weiss, Amanda J Kinchla, et al.
Journal of Food Protection|November 30, 2007
Antimicrobial efficacy of eugenol microemulsions in milk against Listeria monocytogenes and Escherichia coli O157:H7Sylvia Gaysinsky, T Matthew Taylor, P Michael Davidson, et al.
Food & Function|January 15, 2015
Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systemsMartin E Erdmann, Benjamin Zeeb, Hanna Salminen, et al.
Journal of Food Science|January 15, 2013
Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysisAlina Krzeminski, Maja Tomaschunas, Ehrhard Köhn, et al.
Pageof 21