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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗