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Jochen Weiss

Professor and Department Head

University of Hohenheim

Research Interests

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Articles (22)

Collaborators (6)

Myriam Loeffler

Assistant Professor

Volker Lammers

INGER Verlagsgesellschaft mbH

Christian Visscher

Professor (Director)

University of Veterinary Medicine Hannover

Monika Gibis

Prof. Dr. rer. nat. (Associate Prof.)

University of Hohenheim

Remko Boom

University of Copenhagen

Anja Maria Wagemans

Chair / Prof. Dr

Technische Universität Dresden

ApplyKite TwinLearns as you apply

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Jochen Weiss

Research Interests

Make your next move.

Explore related searches

Articles (22)

Collaborators (6)

Myriam Loeffler

Volker Lammers

Christian Visscher

Monika Gibis

Remko Boom

Anja Maria Wagemans

Make your next move.

Jochen Weiss

Research Interests

Make your next move.

Explore related searches

Articles (22)

Pore-Size-Specific Evaluation of Commercial Biochars for Apparent Removal of the Boar-Taint Compounds Indole and Skatole Under Fecal Matrix Conditions

Crystallographic Characterization of Six Food Waxes

Influence of heat treatment on emulsifying properties of dry fractionated lentil flour in concentrated oil-in-water emulsions

Textural Effects of Substituting Beef With Soy Proteins in Burger Patties

Time-Delayed Cold Gelation of Low-Ester Pectin and Gluten with CaCO<sub>3</sub> to Facilitate Manufacture of Raw-Fermented Vegan Sausage Analogs

Physico-chemical characterization of ten commercial pea protein isolates

Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion

Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil‐in‐Water Emulsions With Black Carrot Extract

Effect of Different Oxygen Atmospheres on Color Stability of Modified Atmosphere Packaged Beef Using Non-Invasive Measurement

Structural changes of complexes from Arthrospira platensis protein and pectin influenced by degree of esterification and pH

Study of interactive forces and complex formation from Arthrospira platensis extract with high methoxylated pectin, low methoxylated pectin and lambda-carrageenan

Effect of air volume flow rates on pyrolysis temperatures and flue gas compositions to control smoldering smoke generation

Homogenization increases stickiness of concentrated pea protein - apple pectin mixtures

A research note: effect of pH on meat iridescence in precooked cured pork

Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system

Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio

Characterization of soluble and insoluble fractions obtained from a commercial pea protein isolate

Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin

Concentrated pea protein – apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness

Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions

Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins

Collaborators (6)

Myriam Loeffler

Volker Lammers

Christian Visscher

Monika Gibis

Remko Boom

Anja Maria Wagemans

Make your next move.