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Jochen Weiss

Showing results (11-20 of 205) with videos related to

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Journal of Food Science|April 7, 2020
Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixturesHanna Salminen, Sonja Bischoff, Jochen Weiss
Critical Reviews in Food Science and Nutrition|August 23, 2022
Insights into characterizing and producing anisotropic food structuresDominic Oppen, Lutz Grossmann, Jochen Weiss
Journal of Food Science and Technology|February 11, 2021
Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami)Lina Velasco, Jochen Weiss, Myriam Loeffler
Journal 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 Weiss
BMC Research Notes|February 23, 2022
A research note: effect of pH on meat iridescence in precooked cured porkChiara Ruedt, Monika Gibis, Jochen Weiss
Foods (Basel, Switzerland)|April 12, 2022
Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor ActivityMonika Gibis, Franziska Pribek, Jochen Weiss
Journal 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 Weiss
Food 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 Weiss
Meat Science|January 1, 2013
Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat productsHanna Salminen, Kurt Herrmann, Jochen Weiss
Pharmaceutics|December 5, 2013
Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extractMonika Gibis, Nina Rahn, Jochen Weiss
Pageof 21

Showing results (11-20 of 205) with videos related to

Sort By:
Pageof 21
Journal of Food Science|April 7, 2020
Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixturesHanna Salminen, Sonja Bischoff, Jochen Weiss
Critical Reviews in Food Science and Nutrition|August 23, 2022
Insights into characterizing and producing anisotropic food structuresDominic Oppen, Lutz Grossmann, Jochen Weiss
Journal of Food Science and Technology|February 11, 2021
Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami)Lina Velasco, Jochen Weiss, Myriam Loeffler
Journal 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 Weiss
BMC Research Notes|February 23, 2022
A research note: effect of pH on meat iridescence in precooked cured porkChiara Ruedt, Monika Gibis, Jochen Weiss
Foods (Basel, Switzerland)|April 12, 2022
Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor ActivityMonika Gibis, Franziska Pribek, Jochen Weiss
Journal 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 Weiss
Food 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 Weiss
Meat Science|January 1, 2013
Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat productsHanna Salminen, Kurt Herrmann, Jochen Weiss
Pharmaceutics|December 5, 2013
Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extractMonika Gibis, Nina Rahn, Jochen Weiss
Pageof 21