Author/Creator: Weiss, Jochen - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Weiss, Jochen

1. A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions. Issue 5 (30th June 2021)

Authors:: Farooq, Shahzad; Abdullah, ; Zhang, Hui; Weiss, Jochen
Journal:: Comprehensive reviews in food science and food safety
Issue:: Volume 20:Issue 5(2021)
Page Start:: 4250
Record Type:: Journal Article
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2. A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale. (October 2016)

Authors:: Mokoonlall, Aryama; Sykora, Laura; Pfannstiel, Jens; Nöbel, Stefan; Weiss, Jochen; Hinrichs, Jörg
Journal:: Food hydrocolloids
Issue:: Volume 60(2016:Oct.)
Page Start:: 119
Record Type:: Journal Article
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3. A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale. (October 2016)

Authors:: Mokoonlall, Aryama; Sykora, Laura; Pfannstiel, Jens; Nöbel, Stefan; Weiss, Jochen; Hinrichs, Jörg
Journal:: Food hydrocolloids
Issue:: Volume 60(2016:Oct.)
Page Start:: 119
Record Type:: Journal Article
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4. A non-invasive method for the characterisation of milk protein foams by image analysis. (November 2016)

Authors:: Ewert, Jacob; Claaßen, Wolfgang; Glück, Claudia; Zeeb, Benjamin; Weiss, Jochen; Hinrichs, Jörg; Stressler, Timo; Fischer, Lutz
Journal:: International dairy journal
Issue:: Volume 62(2016:Nov.)
Page Start:: 1
Record Type:: Journal Article
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5. A research note: Effect of Hofmeister salts on meat iridescence in cooked pork. (March 2023)

Authors:: Ruedt, Chiara; Gibis, Monika; Weiss, Jochen
Journal:: Food science and technology international
Issue:: Volume 29:Number 2(2023)
Page Start:: 151
Record Type:: Journal Article
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6. A review of recent progress on high internal-phase Pickering emulsions in food science. (December 2020)

Authors:: Abdullah, ; Weiss, Jochen; Ahmad, Talha; Zhang, Cen; Zhang, Hui
Journal:: Trends in food science & technology
Issue:: Volume 106(2020)
Page Start:: 91
Record Type:: Journal Article
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7. Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages. (June 2022)

Authors:: Broucke, Keshia; Van Poucke, Christof; Duquenne, Barbara; De Witte, Bavo; Baune, Marie-Christin; Lammers, Volker; Terjung, Nino; Ebert, Sandra; Gibis, Monika; Weiss, Jochen; Van Royen, Geert
Journal:: Innovative food science & emerging technologies
Issue:: Volume 78(2022)
Page Start:
Record Type:: Journal Article
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8. Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure. (January 2017)

Authors:: Grossmann, Lutz; Wefers, Daniel; Bunzel, Mirko; Weiss, Jochen; Zeeb, Benjamin
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 75(2017)
Page Start:: 271
Record Type:: Journal Article
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9. Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure. (January 2017)

Authors:: Grossmann, Lutz; Wefers, Daniel; Bunzel, Mirko; Weiss, Jochen; Zeeb, Benjamin
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 75(2017)
Page Start:: 271
Record Type:: Journal Article
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10. Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system. Issue 4 (8th March 2022)

Authors:: Ebert, Sandra; Michel, Wiebke; Gotzmann, Lisa; Baune, Marie‐Christin; Terjung, Nino; Gibis, Monika; Weiss, Jochen
Journal:: Journal of food science
Issue:: Volume 87:Issue 4(2022)
Page Start:: 1731
Record Type:: Journal Article
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