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Jochen Weiss

Showing results (191-200 of 205) with videos related to

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Food Research International (Ottawa, Ont.)|December 5, 2021
Buffering capacity of wet texturized plant proteins in comparison to pork meatSandra Ebert, Marie-Christin Baune, Keshia Broucke, et al.
Journal of Agricultural and Food Chemistry|March 23, 2010
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomesAtikorn Panya, Mickael Laguerre, Jerome Lecomte, et al.
Journal of Agricultural and Food Chemistry|September 21, 2007
Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oilDaigo Iwanaga, David A Gray, Ian D Fisk, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausagesFelix H Walz, Monika Gibis, Pia Schrey, et al.
Journal of Agricultural and Food Chemistry|November 28, 2007
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsionHiromi Yuji, Jochen Weiss, Pierre Villeneuve, et al.
Journal of Agricultural and Food Chemistry|September 4, 2020
Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (<i>Beta vulgaris</i> ssp. <i>vulgaris</i> var. <i>altissima</i>)Matthias Edelmann, Corinna Dawid, Katharina Hochreiter, et al.
Food & Function|March 21, 2018
Modulation of the bitterness of pea and potato proteins by a complex coacervation methodBenjamin Zeeb, Merve Yavuz-Düzgun, Johannes Dreher, et al.
Foods (Basel, Switzerland)|January 5, 2021
Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and BelgiumAdriano Profeta, Marie-Christin Baune, Sergiy Smetana, et al.
Journal of the Science of Food and Agriculture|July 27, 2021
Influence of protein extraction and texturization on odor-active compounds of pea proteinsSandra Ebert, Wiebke Michel, Ann-Kathrin Nedele, et al.
Critical Reviews in Food Science and Nutrition|June 11, 2014
What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradoxMickaël Laguerre, Christelle Bayrasy, Atikorn Panya, et al.
Pageof 21

Showing results (191-200 of 205) with videos related to

Sort By:
Pageof 21
Food Research International (Ottawa, Ont.)|December 5, 2021
Buffering capacity of wet texturized plant proteins in comparison to pork meatSandra Ebert, Marie-Christin Baune, Keshia Broucke, et al.
Journal of Agricultural and Food Chemistry|March 23, 2010
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomesAtikorn Panya, Mickael Laguerre, Jerome Lecomte, et al.
Journal of Agricultural and Food Chemistry|September 21, 2007
Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oilDaigo Iwanaga, David A Gray, Ian D Fisk, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausagesFelix H Walz, Monika Gibis, Pia Schrey, et al.
Journal of Agricultural and Food Chemistry|November 28, 2007
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsionHiromi Yuji, Jochen Weiss, Pierre Villeneuve, et al.
Journal of Agricultural and Food Chemistry|September 4, 2020
Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (<i>Beta vulgaris</i> ssp. <i>vulgaris</i> var. <i>altissima</i>)Matthias Edelmann, Corinna Dawid, Katharina Hochreiter, et al.
Food & Function|March 21, 2018
Modulation of the bitterness of pea and potato proteins by a complex coacervation methodBenjamin Zeeb, Merve Yavuz-Düzgun, Johannes Dreher, et al.
Foods (Basel, Switzerland)|January 5, 2021
Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and BelgiumAdriano Profeta, Marie-Christin Baune, Sergiy Smetana, et al.
Journal of the Science of Food and Agriculture|July 27, 2021
Influence of protein extraction and texturization on odor-active compounds of pea proteinsSandra Ebert, Wiebke Michel, Ann-Kathrin Nedele, et al.
Critical Reviews in Food Science and Nutrition|June 11, 2014
What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradoxMickaël Laguerre, Christelle Bayrasy, Atikorn Panya, et al.
Pageof 21