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au.\*:("WEISS, Jochen")

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Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripeningWEISS, Jochen; MCCLEMENTS, D. Julian.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 9, pp 4372-4377, issn 0021-8561Article

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef pattiesGIBIS, Monika; WEISS, Jochen.Food chemistry. 2012, Vol 134, Num 2, pp 766-774, issn 0308-8146, 9 p.Article

Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef pattiesGIBIS, Monika; WEISS, Jochen.Meat science. 2010, Vol 85, Num 4, pp 735-742, issn 0309-1740, 8 p.Article

Addition of sugars influences color of oil-in-water emulsionsWEISS, Jochen; LIAO, Wayne.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 10, pp 5053-5060, issn 0021-8561Article

Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen PizzaGIBIS, Monika; WEISS, Jochen.Journal of food science. 2013, Vol 78, Num 4-6, issn 0022-1147, C832-C838Article

Hofmeister Salts Affect Buildup of Thin Multilayer Films Surrounding Oil DropletsZEEB, Benjamin; FISCHER, Lutz; WEISS, Jochen et al.Journal of dispersion science and technology. 2014, Vol 35, Num 4-6, pp 799-807, issn 0193-2691, 9 p.Article

Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: Lipid digestion and bioaccessibility of low-energy nanoemulsionsMAYER, Sinja; WEISS, Jochen; MCCLEMENTS, David Julian et al.Journal of colloid and interface science. 2013, Vol 404, pp 215-222, issn 0021-9797, 8 p.Article

High intensity ultrasound-assisted extraction of oil from soybeansHAIZHOU LI; PORDESIMO, Lester; WEISS, Jochen et al.Food research international. 2004, Vol 37, Num 7, pp 731-738, issn 0963-9969, 8 p.Article

Cross-Linking of Interfacial Layers Affects the Salt and Temperature Stability of Multilayered Emulsions Consisting of Fish Gelatin and Sugar Beet PectinZEEB, Benjamin; FISCHER, Lutz; WEISS, Jochen et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 19, pp 10546-10555, issn 0021-8561, 10 p.Article

Interaction of a Food-Grade Cationic Surfactant (Lauric Arginate) with Food-Grade Biopolymers (Pectin, Carrageenan, Xanthan, Alginate, Dextran, and Chitosan)BONNAUD, Marieange; WEISS, Jochen; MCCLEMENTS, David J et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 17, pp 9770-9777, issn 0021-8561, 8 p.Article

Adsorption of Protein-Coated Lipid Droplets to Mixed Biopolymer Hydrogel Surfaces : Role of Biopolymer DiffusionVARGAS, Maria; WEISS, Jochen; JULIAN MCCLEMENTS, D et al.Langmuir. 2007, Vol 23, Num 26, pp 13059-13065, issn 0743-7463, 7 p.Article

Theoretical and Practical Considerations in Electrostatic Depositioning of Charged PolymersZEEB, Benjamin; THONGKAEW, Chutima; WEISS, Jochen et al.Journal of applied polymer science (Print). 2014, Vol 131, Num 7, issn 0021-8995, 40099.1-40099.11Article

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stabilityZEEB, Benjamin; GIBIS, Monika; FISCHER, Lutz et al.Food hydrocolloids. 2012, Vol 27, Num 1, pp 126-136, issn 0268-005X, 11 p.Article

Nanotechnology in nutraceuticals and functional foodsCHEN, Hongda; WEISS, Jochen; SHAHIDI, Fereidoon et al.Food technology (Chicago). 2006, Vol 60, Num 3, pp 30-36, issn 0015-6639, 7 p.Article

Functional materials in food nanotechnologyWEISS, Jochen; TAKHISTOV, Paul; MCCLEMENTS, D. Julian et al.Journal of food science. 2006, Vol 71, Num 9, issn 0022-1147, R107-R116Article

Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried baconGIBIS, Monika; KRUWINNUS, Miriam; WEISS, Jochen et al.Food chemistry. 2015, Vol 168, pp 383-389, issn 0308-8146, 7 p.Article

Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: Factors influencing droplet size and stabilityMAYER, Sinja; WEISS, Jochen; MCCLEMENTS, David Julian et al.Journal of colloid and interface science. 2013, Vol 402, pp 122-130, issn 0021-9797, 9 p.Article

Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsionsZEEB, Benjamin; GIBIS, Monika; FISCHER, Lutz et al.Journal of colloid and interface science. 2012, Vol 387, pp 65-73, issn 0021-9797, 9 p.Article

Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversionOSTERTAG, Felix; WEISS, Jochen; MCCLEMENTS, David Julian et al.Journal of colloid and interface science. 2012, Vol 388, pp 95-102, issn 0021-9797, 8 p.Article

Interfacial properties and structural conformation of thermosonicated bovine serum albuminGÜZEY, Demet; GÜLSEREN, Ibrahim; BRUCE, Barry et al.Food hydrocolloids. 2006, Vol 20, Num 5, pp 669-677, issn 0268-005X, 9 p.Article

Molecular weight and degree of acetylation of high-intensity ultrasonicated chitosanBAXTER, Shari; ZIVANOVIC, Svetlana; WEISS, Jochen et al.Food hydrocolloids. 2005, Vol 19, Num 5, pp 821-830, issn 0268-005X, 10 p.Article

Adsorption kinetics of BSA at air-sugar solution interfaces as affected by sugar type and concentrationGUZEY, Demet; MCCLEMENTS, David Julian; WEISS, Jochen et al.Food research international. 2003, Vol 36, Num 7, pp 649-660, issn 0963-9969, 12 p.Article

Influence of co-surfactants on crystallization and stability of solid lipid nanoparticlesSALMINEN, Hanna; HELGASON, Thrandur; AULBACH, Susanne et al.Journal of colloid and interface science. 2014, Num 426, pp 256-263, issn 0021-9797, 8 p.Article

Influence of buffer on the preparation of multilayered oil-in-water emulsions stabilized by proteins and polysaccharidesZEEB, Benjamin; HUI ZHANG; GIBIS, Monika et al.Food research international. 2013, Vol 53, Num 1, pp 325-333, issn 0963-9969, 9 p.Article

Presence of Electrostatically Adsorbed Polysaccharides Improves Spray Drying of LiposomesKARADAG, Ayse; ÖZCELIK, Beraat; SRAMEK, Martin et al.Journal of food science. 2013, Vol 78, Num 1-3, issn 0022-1147, E206-E221Article

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