List of works - Jochen Weiss

Acid hydrolysis behavior of insoluble protein-rich fraction extracted from Chlorella protothecoides

scientific article published in 2019

An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides

scientific article published on 14 December 2019

Behaviour of concentrated emulsions prepared by acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides

scientific article published on 22 November 2020

Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced In Vitro Bioaccessibility and Bioactivity against Colon Cancer Cells

scientific article published on 03 November 2020

Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin

scientific article published in 2022

Cross-Linking of Interfacial Layers Affects the Salt and Temperature Stability of Multilayered Emulsions Consisting of Fish Gelatin and Sugar Beet Pectin ⬇️

scientific article published on September 15, 2011

Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium

scientific article published on 31 December 2020

Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings

scientific article published on 15 July 2020

Electrospinning of Poly(vinyl alcohol) Nanofibers Loaded with Hexadecane Nanodroplets ⬇️

scientific article published on August 1, 2010

Enhanced Inhibition of Escherichia coli O157:H7 by Lysozyme and Chelators ⬇️

scientific article published on October 1, 2003

Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil

scientific article published on 20 September 2007

Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility

scientific article published on 15 March 2019

Factors affecting lycopene oxidation in oil-in-water emulsions

scientific article published in February 2008

Factors influencing the chemical stability of carotenoids in foods.

scientific article published on June 2010

Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials

scientific article published on 01 December 2020

Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides

scientific article published on 29 May 2019

Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

scientific article published on 13 January 2020

Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures

scientific article published on 06 April 2020

Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning

scientific article published on 24 September 2018

Impact of surface-active compounds on physicochemical and oxidative properties of edible oil.

scientific article published on 29 December 2007

Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers

scientific article published on 24 April 2020

Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 Biofilms by Micelle-Encapsulated Eugenol and Carvacrol ⬇️

scientific article published on January 1, 2011

Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating

scientific article published on 07 January 2021

Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

scientific article published on 22 January 2020

Influence of lipid physical state on the in vitro digestibility of emulsified lipids.

scientific article published in May 2008

Ionic Strength and pH Stability of Oil-in-Water Emulsions Prepared With Acid-Hydrolyzed Insoluble Proteins from Chlorella protothecoides

scientific article published on 06 May 2020

Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical.

scientific article published in February 2009

Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products ⬇️

scientific article published on November 23, 2012

Properties of an αs-casein-rich casein fraction: Influence of dialysis on surface properties, miscibility, and micelle formation ⬇️

scientific article published on July 17, 2013

Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis ⬇️

scientific article published on January 11, 2013

Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters.

scientific article published in March 2010

Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions

scientific article published in April 2009

Sensory properties of aqueous dispersions of protein-rich extracts from Chlorella protothecoides at neutral and acidic pH

scientific article published on 21 November 2019

Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value