Jochen Weiss
Universität Hohenheim
H-index: 88
Europe-Germany
Top articles of Jochen Weiss
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Insights into characterizing and producing anisotropic food structures (vol 23, pg 1, 2022) | Dominic Oppen Lutz Grossmann Jochen Weiss | 2024/2/5 | |
Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio | Journal of Food Science | Stephan Buecker Monika Gibis Laura Bartmann Sara Bussler Jochen Weiss | 2024/2 |
A process for preparing a crispy coated extruded plant-based food product | 2024/1/18 | ||
Application of complexes from phycocyanin and pectin in a model beverage system | Future Foods | Stephan Buecker Laura Bartmann Kira Hess Sara Bussler Monika Gibis | 2024/6/1 |
Effects of Fingerroot (Boesenbergia pandurata) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs | Applied Sciences | Panida Soikam Chitsiri Rachtanapun Sarisa Suriyarak Jochen Weiss Monika Gibis | 2024/1/14 |
Effect of cutting set variations on structural and functional properties of hamburgers | European Food Research and Technology | Lisa M Berger Felix Adam Monika Gibis Franziska Witte Nino Terjung | 2024/3 |
Cold gelation of canola protein isolate and canola protein hydrolysates | Food Hydrocolloids | Nicola Lea Lerch Amir Vahedifar Jochen Weiss Jianping Wu | 2024/2/8 |
Homogenization increases stickiness of concentrated pea protein-apple pectin mixtures | Journal of Food Engineering | Pascal Moll Hanna Salminen Miriam Spengler Christophe Schmitt Jochen Weiss | 2023/3/1 |
Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue | Future Foods | Eva Herz Till Kinne Nino Terjung Monika Gibis Jochen Weiss | 2023/6/1 |
Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers | Journal of food engineering | Lisa M Berger Carsten Böckle Monika Gibis Kurt Herrmann Nino Terjung | 2023/9/1 |
Anticipating food structure of meat products from mastication physics applying machine learning | Food Research International | Dominic Oppen Tabea Attig Jochen Weiss Christian Krupitzer | 2023/12/1 |
Solidification of concentrated pea protein–pectin mixtures as potential binder | Journal of the Science of Food and Agriculture | Pascal Moll Hanna Salminen Lucie Stadtmüller Christophe Schmitt Jochen Weiss | 2023/6 |
A research note: Effect of Hofmeister salts on meat iridescence in cooked pork | Food Science and Technology International | Chiara Ruedt Monika Gibis Jochen Weiss | 2023/3 |
A review on the relation between grinding process and quality of ground meat | Lisa M Berger Franziska Witte Igor Tomasevic Volker Heinz Jochen Weiss | 2023/8/22 | |
Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds | Journal of Texture Studies | Dominic Oppen Jochen Weiss | 2023/12 |
I. Chapter: Introduction | PLANT PROTEIN GELS AS BINDERS IN MEAT PRODUCT ANALOGUES | Eva Herza Pascal Molla Christophe Schmitt J Weiss | 2023/2/17 |
Bacon analogue product | 2023/8/17 | ||
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues | European Food Research and Technology | Pascal Moll Hanna Salminen Christophe Schmitt Jochen Weiss | 2023/4 |
Characterization of soluble and insoluble fractions obtained from a commercial pea protein isolate | Journal of Dispersion Science and Technology | Pascal Moll Hanna Salminen Oskar Seitz Christophe Schmitt Jochen Weiss | 2023/11/1 |
II. Chapter | PLANT PROTEIN GELS AS BINDERS IN MEAT PRODUCT ANALOGUES | Eva Herz Laura Herz Johannes Dreher Monika Gibis Joydeep Ray | 2023/2/17 |
Co-Authors
