Hasil Pencarian - Jochen Weiss

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  1. 1
    Physical and Oxidative Stability of Uncoated and Chitosan-Coated Liposomes Containing Grape Seed Extract

    Physical and Oxidative Stability of Uncoated and Chitosan-Coated Liposomes Containing Grape Seed Extract oleh Jochen Weiss, Nina Rahn, Monika Gibis

    Diterbitkan 2013-08-01
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  2. 2
    Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

    Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application oleh Ines Kutzli, Jochen Weiss, Monika Gibis

    Diterbitkan 2021-02-01
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  3. 3
    Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity

    Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity oleh Monika Gibis, Franziska Pribek, Jochen Weiss

    Diterbitkan 2022-03-01
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  4. 4
    A research note: effect of pH on meat iridescence in precooked cured pork

    A research note: effect of pH on meat iridescence in precooked cured pork oleh Chiara Ruedt, Monika Gibis, Jochen Weiss

    Diterbitkan 2022-02-01
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  5. 5
    Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers

    Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers oleh Monika Gibis, Franziska Pribek, Ines Kutzli, Jochen Weiss

    Diterbitkan 2021-08-01
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  6. 6
    Sensory Texture and Mastication Physics of Multi-Phase Meat Products

    Sensory Texture and Mastication Physics of Multi-Phase Meat Products oleh Dominic Oppen, Lisa M. Berger, Monika Gibis, Jochen Weiss

    Diterbitkan 2022-11-01
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  7. 7
    High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

    High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions oleh Stephan Buecker, Lutz Grossmann, Myriam Loeffler, Elena Leeb, Jochen Weiss

    Diterbitkan 2022-06-01
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  8. 8
    Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio

    Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio oleh Pascal Moll, Hanna Salminen, Adrian Rausch, Christophe Schmitt, Jochen Weiss

    Diterbitkan 2022-12-01
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  9. 9
    Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue

    Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue oleh Eva Herz, Till Kinne, Nino Terjung, Monika Gibis, Jochen Weiss

    Diterbitkan 2023-06-01
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  10. 10
    Segregation Behavior of Polysaccharide–Polysaccharide Mixtures—A Feasibility Study

    Segregation Behavior of Polysaccharide–Polysaccharide Mixtures—A Feasibility Study oleh Benjamin Zeeb, Theresa Jost, David Julian McClements, Jochen Weiss

    Diterbitkan 2019-05-01
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  11. 11
    Additional data on stability of black carrot extract-loaded liposomes during storage

    Additional data on stability of black carrot extract-loaded liposomes during storage oleh Burcu Guldiken, Monika Gibis, Dilek Boyacioglu, Esra Capanoglu, Jochen Weiss

    Diterbitkan 2018-12-01
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  12. 12
    Effects of Fingerroot (<i>Boesenbergia pandurata</i>) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs

    Effects of Fingerroot (<i>Boesenbergia pandurata</i>) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs oleh Panida Soikam, Chitsiri Rachtanapun, Sarisa Suriyarak, Jochen Weiss, Monika Gibis

    Diterbitkan 2024-01-01
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  13. 13
    Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue

    Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue oleh Pascal Moll, Hanna Salminen, Lucie Stadtmueller, Christophe Schmitt, Jochen Weiss

    Diterbitkan 2022-12-01
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  14. 14
    Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers

    Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers oleh Lisa M. Berger, Franziska Witte, Nino Terjung, Jochen Weiss, Monika Gibis

    Diterbitkan 2022-07-01
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  15. 15
    Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben

    Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben oleh Myriam Loeffler, Verena Schwab, Nino Terjung, Jochen Weiss, D. Julian McClements

    Diterbitkan 2020-03-01
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  16. 16
    Application of complexes from phycocyanin and pectin in a model beverage system

    Application of complexes from phycocyanin and pectin in a model beverage system oleh Stephan Buecker, Laura Bartmann, Kira Hess, Sara Bussler, Monika Gibis, Jochen Weiss

    Diterbitkan 2024-06-01
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  17. 17
    Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures

    Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures oleh Marina Rigling, Laura Höckmeier, Malte Leible, Kurt Herrmann, Monika Gibis, Jochen Weiss, Yanyan Zhang

    Diterbitkan 2023-03-01
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  18. 18
    Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

    Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs oleh David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, Lutz Grossmann

    Diterbitkan 2021-01-01
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  19. 19
    Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium

    Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium oleh Adriano Profeta, Marie-Christin Baune, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Jochen Weiss, Volker Heinz, Nino Terjung

    Diterbitkan 2020-12-01
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  20. 20
    Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

    Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties oleh Marie-Christin Baune, Keshia Broucke, Sandra Ebert, Monika Gibis, Jochen Weiss, Ulrich Enneking, Adriano Profeta, Nino Terjung, Volker Heinz

    Diterbitkan 2023-02-01
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