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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 WeissJournal of Agricultural and Food Chemistry|August 6, 2010
Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan)Marieange Bonnaud, Jochen Weiss, David J McClementsJournal of Colloid and Interface Science|September 18, 2012
Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversionFelix Ostertag, Jochen Weiss, David Julian McClementsJournal of Colloid and Interface Science|June 1, 2013
Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsionsSinja Mayer, Jochen Weiss, David Julian McClementsComprehensive Reviews in Food Science and Food Safety|June 30, 2021
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsionsShahzad Farooq, Abdullah, Hui Zhang, et al.Colloids and Surfaces. B, Biointerfaces|August 24, 2015
Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stabilityChristiane Maier, Anja M Oechsle, Jochen WeissJournal 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 McClementsFood Chemistry|March 14, 2015
Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsionsBenjamin Zeeb, Jochen Weiss, David Julian McClementsFoods (Basel, Switzerland)|June 10, 2023
A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine SaltingChantira Wongnen, Worawan Panpipat, Nisa Saelee, 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.Pageof 23