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Jochen Weiss

Showing results (41-50 of 205) with videos related to

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Annual Review of Food Science and Technology|January 10, 2017
Enzyme-Based Strategies for Structuring Foods for Improved FunctionalityBenjamin Zeeb, David Julian McClements, Jochen Weiss
Journal of Colloid and Interface Science|May 11, 2013
Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stabilitySinja Mayer, Jochen Weiss, David Julian McClements
Food Chemistry|March 14, 2015
Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsionsBenjamin Zeeb, Jochen Weiss, David Julian McClements
Journal of Colloid and Interface Science|January 11, 2022
Pickering emulsion stabilized by hydrolyzed starch: Effect of the molecular weightBaozhong Guo, Chengmei Liu, Lutz Grossmann, et al.
Journal of Agricultural and Food Chemistry|May 18, 2019
Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoidesLutz Grossmann, Sandra Ebert, Jörg Hinrichs, et al.
Food & Function|January 23, 2019
Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutumSandra Ebert, Lutz Grossmann, Jörg Hinrichs, et al.
Journal of Food Science|September 22, 2025
Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot ExtractEvelyn Klinger, Hanna Salminen, Karola Bause, et al.
Food Microbiology|February 19, 2017
Influence of application sequence and timing of eugenol and lauric arginate (LAE) on survival of spoilage organismsYudith Manrique, Monika Gibis, Herbert Schmidt, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systemsJonas Hilbig, Myriam Loeffler, Kurt Herrmann, et al.
Advances in Colloid and Interface Science|July 21, 2019
Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structuresJochen Weiss, Hanna Salminen, Pascal Moll, et al.
Pageof 21

Showing results (41-50 of 205) with videos related to

Sort By:
Pageof 21
Annual Review of Food Science and Technology|January 10, 2017
Enzyme-Based Strategies for Structuring Foods for Improved FunctionalityBenjamin Zeeb, David Julian McClements, Jochen Weiss
Journal of Colloid and Interface Science|May 11, 2013
Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stabilitySinja Mayer, Jochen Weiss, David Julian McClements
Food Chemistry|March 14, 2015
Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsionsBenjamin Zeeb, Jochen Weiss, David Julian McClements
Journal of Colloid and Interface Science|January 11, 2022
Pickering emulsion stabilized by hydrolyzed starch: Effect of the molecular weightBaozhong Guo, Chengmei Liu, Lutz Grossmann, et al.
Journal of Agricultural and Food Chemistry|May 18, 2019
Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoidesLutz Grossmann, Sandra Ebert, Jörg Hinrichs, et al.
Food & Function|January 23, 2019
Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutumSandra Ebert, Lutz Grossmann, Jörg Hinrichs, et al.
Journal of Food Science|September 22, 2025
Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot ExtractEvelyn Klinger, Hanna Salminen, Karola Bause, et al.
Food Microbiology|February 19, 2017
Influence of application sequence and timing of eugenol and lauric arginate (LAE) on survival of spoilage organismsYudith Manrique, Monika Gibis, Herbert Schmidt, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systemsJonas Hilbig, Myriam Loeffler, Kurt Herrmann, et al.
Advances in Colloid and Interface Science|July 21, 2019
Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structuresJochen Weiss, Hanna Salminen, Pascal Moll, et al.
Pageof 21