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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 WeissFood 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 WeissMeat Science|January 1, 2013
Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat productsHanna Salminen, Kurt Herrmann, Jochen WeissPharmaceutics|December 5, 2013
Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extractMonika Gibis, Nina Rahn, Jochen WeissFood Chemistry|October 7, 2020
Impact of the oil load on the oxidation of microencapsulated oil powdersAnnika Linke, Jochen Weiss, Reinhard KohlusComprehensive Reviews in Food Science and Food Safety|June 12, 2023
Meat color and iridescence: Origin, analysis, and approaches to modulationChiara Ruedt, Monika Gibis, Jochen WeissColloids and Surfaces. B, Biointerfaces|April 1, 2014
Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH valuesChristiane Maier, Benjamin Zeeb, Jochen WeissAnnual Review of Food Science and Technology|January 22, 2019
Quillaja Saponin Characteristics and Functional PropertiesCorina L Reichert, Hanna Salminen, Jochen WeissJournal of Food Science|September 17, 2016
Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional EmulsionsChristiane Maier, Corina L Reichert, Jochen WeissLangmuir : the ACS Journal of Surfaces and Colloids|November 17, 2007
Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusionMaria Vargas, Jochen Weiss, D Julian McClementsPageof 23