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Leader
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001
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WKP|Q90665671
(VIAF cluster)
(Authority/Source Record)
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(WKP)Q90665671
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0000-0003-1669-1507
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orcid
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(OCoLC)Q90665671
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‡f
19690000
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100
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0 |
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Jochen Weiss
‡c
wetenschapper
‡9
nl
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375
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1
‡2
iso5218
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400
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0 |
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Jochen Weiss
‡c
deutscher Lebensmittelwissenschaftler
‡9
de
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400
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0 |
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‡a
Jochen Weiss
‡c
researcher (ORCID 0000-0003-1669-1507)
‡9
en
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670
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‡a
Author's Acid hydrolysis behavior of insoluble protein-rich fraction extracted from Chlorella protothecoides
|
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670
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‡a
Author's An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides
|
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670
|
|
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‡a
Author's Behaviour of concentrated emulsions prepared by acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides
|
|
670
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|
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‡a
Author's Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced In Vitro Bioaccessibility and Bioactivity against Colon Cancer Cells
|
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670
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‡a
Author's Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin
|
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670
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‡a
Author's Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium
|
|
670
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‡a
Author's Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings
|
|
670
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‡a
Author's Electrospinning of Poly(vinyl alcohol) Nanofibers Loaded with Hexadecane Nanodroplets
|
|
670
|
|
|
‡a
Author's Enhanced Inhibition of Escherichia coli O157:H7 by Lysozyme and Chelators
|
|
670
|
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|
‡a
Author's Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil
|
|
670
|
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‡a
Author's Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility
|
|
670
|
|
|
‡a
Author's Factors affecting lycopene oxidation in oil-in-water emulsions
|
|
670
|
|
|
‡a
Author's Factors influencing the chemical stability of carotenoids in foods.
|
|
670
|
|
|
‡a
Author's Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials
|
|
670
|
|
|
‡a
Author's Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
|
|
670
|
|
|
‡a
Author's Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides
|
|
670
|
|
|
‡a
Author's Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures
|
|
670
|
|
|
‡a
Author's Formation of Whey Protein Isolate
|
|
670
|
|
|
‡a
Author's Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning
|
|
670
|
|
|
‡a
Author's Impact of surface-active compounds on physicochemical and oxidative properties of edible oil.
|
|
670
|
|
|
‡a
Author's Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers
|
|
670
|
|
|
‡a
Author's Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating
|
|
670
|
|
|
‡a
Author's Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)
|
|
670
|
|
|
‡a
Author's Influence of lipid physical state on the in vitro digestibility of emulsified lipids.
|
|
670
|
|
|
‡a
Author's Ionic Strength and pH Stability of Oil-in-Water Emulsions Prepared With Acid-Hydrolyzed Insoluble Proteins from Chlorella protothecoides
|
|
670
|
|
|
‡a
Author's Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical.
|
|
670
|
|
|
‡a
Author's Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters.
|
|
670
|
|
|
‡a
Author's Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions
|
|
670
|
|
|
‡a
Author's Sensory properties of aqueous dispersions of protein-rich extracts from Chlorella protothecoides at neutral and acidic pH
|
|
670
|
|
|
‡a
Author's Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value
|
|
670
|
|
|
‡a
Author's Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition
|
|
670
|
|
|
‡a
Author's Structural design principles for delivery of bioactive components in nutraceuticals and functional foods
|
|
670
|
|
|
‡a
Author's Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles.
|
|
670
|
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|
‡a
wikidata authority control
‡u
https://viaf.org/processed/DNB|138226660
|
|
670
|
|
|
‡a
wikidata authority control
‡u
https://viaf.org/processed/ISNI|0000000119182076
|
|
670
|
|
|
‡a
wikidata authority control
‡u
https://viaf.org/viaf/170372446
|
|
670
|
|
|
‡a
wikidata authority control
‡u
https://viaf.org/processed/LC|nb2011009932
|
|
670
|
|
|
‡a
wikidata authority control
‡u
https://viaf.org/processed/SUDOC|16343400X
|
|
670
|
|
|
‡a
wikidata site links
‡u
https://de.wikipedia.org/wiki/Jochen_Weiss_(Ernährungswissenschaftler)
|
|
909
|
|
|
‡a
(orcid) 0000000316691507
‡9
1
|
|
919
|
|
|
‡a
impactofsurfaceactivecompoundsonphysicochemicalandoxidativepropertiesofedibleoil
‡A
Impact of surface-active compounds on physicochemical and oxidative properties of edible oil.
‡9
1
|
|
919
|
|
|
‡a
influenceoflipidphysicalstateontheinvitrodigestibilityofemulsifiedlipids
‡A
Influence of lipid physical state on the in vitro digestibility of emulsified lipids.
‡9
1
|
|
919
|
|
|
‡a
ionicstrengthandphstabilityofoilinwateremulsionspreparedwithacidhydrolyzedinsolubleproteinsfromchlorellaprotothecoides
‡A
Ionic Strength and pH Stability of Oil-in-Water Emulsions Prepared With Acid-Hydrolyzed Insoluble Proteins from Chlorella protothecoides
‡9
1
|
|
919
|
|
|
‡a
kineticandstoichiometryofthereactionofchlorogenicacidanditsalkylestersagainstthedpphradical
‡A
Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical.
‡9
1
|
|
919
|
|
|
‡a
relationshipbetweenhydrophobicityandantioxidantabilityofphenolipidsinemulsionaparaboliceffectofthechainlengthofrosmarinateesters
‡A
Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate esters.
‡9
1
|
|
919
|
|
|
‡a
roleofironandhydroperoxidesinthedegradationoflycopeneinoilinwateremulsions
‡A
Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions
‡9
1
|
|
919
|
|
|
‡a
formationofwheyproteinisolatewpimaltodextrinconjugatesinfibersproducedbyneedlelesselectrospinning
‡A
Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning
‡9
1
|
|
919
|
|
|
‡a
sensorypropertiesofaqueousdispersionsofproteinrichextractsfromchlorellaprotothecoidesatneutralandacidicph
‡A
Sensory properties of aqueous dispersions of protein-rich extracts from Chlorella protothecoides at neutral and acidic pH
‡9
1
|
|
919
|
|
|
‡a
formationofwheyproteinisolate
‡A
Formation of Whey Protein Isolate
‡9
1
|
|
919
|
|
|
‡a
solubilityofextractedproteinsfromchlorellasorokinianaphaeodactylumtricornutumandnannochloropsisoceanicaimpactofphvalue
‡A
Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value
‡9
1
|
|
919
|
|
|
‡a
formationandstabilityofemulsionsstabilizedbyquillajasaponinegglecithinmixtures
‡A
Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures
‡9
1
|
|
919
|
|
|
‡a
formationandstabilityofemulsionspreparedwithawatersolubleextractfromthemicroalgachlorellaprotothecoides
‡A
Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides
‡9
1
|
|
919
|
|
|
‡a
formationandcharacterizationofplantbasedemulsifiedandcrosslinkedfatcrystalnetworkstomimicanimalfattissue
‡A
Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
‡9
1
|
|
919
|
|
|
‡a
fabricationofplantbasedvitamind3fortifiednanoemulsionsinfluenceofcarrieroiltypeonvitaminbioaccessibility
‡A
Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility
‡9
1
|
|
919
|
|
|
‡a
fastandsensitivelcmsmsmethodforthequantitationofsaponinsinvarioussugarbeetmaterials
‡A
Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials
‡9
1
|
|
919
|
|
|
‡a
stabilizationofsoybeanoilbodiesusingprotectivepectincoatingsformedbyelectrostaticdeposition
‡A
Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition
‡9
1
|
|
919
|
|
|
‡a
effectsofcombinedmeasurestominimizewhiteefflorescenceformationondryfermentedsausagescoextrudedwithalginatecasings
‡A
Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings
‡9
1
|
|
919
|
|
|
‡a
electrospinningofpolyvinylalcoholnanofibersloadedwithhexadecanenanodroplets
‡A
Electrospinning of Poly(vinyl alcohol) Nanofibers Loaded with Hexadecane Nanodroplets
‡9
1
|
|
919
|
|
|
‡a
influenceofhomopolysaccharideproducinglacticacidbacteriaonthespreadabilityofrawfermentedsausagesonionmettwurst
‡A
Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)
‡9
1
|
|
919
|
|
|
‡a
extractionandcharacterizationofoilbodiesfromsoybeansanaturalsourceofpreemulsifiedsoybeanoil
‡A
Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil
‡9
1
|
|
919
|
|
|
‡a
structuraldesignprinciplesfordeliveryofbioactivecomponentsinnutraceuticalsandfunctionalfoods
‡A
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods
‡9
1
|
|
919
|
|
|
‡a
temperaturescanningultrasonicvelocitystudyofcomplexthermaltransformationsinsolidlipidnanoparticles
‡A
Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles.
‡9
1
|
|
919
|
|
|
‡a
enhancedinhibitionofescherichiacolio157h7bylysozymeandchelators
‡A
Enhanced Inhibition of Escherichia coli O157:H7 by Lysozyme and Chelators
‡9
1
|
|
919
|
|
|
‡a
factorsinfluencingthechemicalstabilityofcarotenoidsinfoods
‡A
Factors influencing the chemical stability of carotenoids in foods.
‡9
1
|
|
919
|
|
|
‡a
improvementofemulsifyingbehaviorofpeaproteinsasplantbasedemulsifiersviamaillardinducedglycationinelectrospunpeaproteinmaltodextrinfibers
‡A
Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers
‡9
1
|
|
919
|
|
|
‡a
factorsaffectinglycopeneoxidationinoilinwateremulsions
‡A
Factors affecting lycopene oxidation in oil-in-water emulsions
‡9
1
|
|
919
|
|
|
‡a
discretechoiceanalysisofconsumerpreferencesformeathybridsfindingsfromgermanyandbelgium
‡A
Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium
‡9
1
|
|
919
|
|
|
‡a
acidhydrolysisbehaviorofinsolubleproteinrichfractionextractedfromchlorellaprotothecoides
‡A
Acid hydrolysis behavior of insoluble protein-rich fraction extracted from Chlorella protothecoides
‡9
1
|
|
919
|
|
|
‡a
erosiontypehydrolysisbehaviorofinsolubleproteinfractionfromchlorellaprotothecoides
‡A
An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides
‡9
1
|
|
919
|
|
|
‡a
behaviourofconcentratedemulsionspreparedbyacidhydrolyzedinsolublemicroalgaeproteinsfromchlorellaprotothecoides
‡A
Behaviour of concentrated emulsions prepared by acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides
‡9
1
|
|
919
|
|
|
‡a
caffeicacidphenethylesterloadedinskimmilkmicrocapsulesphysicochemicalpropertiesandenhancedinvitrobioaccessibilityandbioactivityagainstcoloncancercells
‡A
Caffeic Acid Phenethyl Ester Loaded in Skim Milk Microcapsules: Physicochemical Properties and Enhanced In Vitro Bioaccessibility and Bioactivity against Colon Cancer Cells
‡9
1
|
|
919
|
|
|
‡a
complexcoacervationandprecipitationbetweensolublepeaproteinsandapplepectin
‡A
Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin
‡9
1
|
|
919
|
|
|
‡a
inerthydrophilicparticlesenhancethethermalpropertiesandstructuralresilienceofmeatproteingelsduringheating
‡A
Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating
‡9
1
|
|
946
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1969 0 lived 0000 0
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‡2
NUKAT|n 2019221727
‡3
viafid
|
|
998
|
|
|
‡a
Weiss, Jochen
‡2
LC|nb2011009932
‡3
suggested
|
|
998
|
|
|
‡a
Weiss, Jochen
‡2
SZ|138226660
‡3
single date
‡3
standard number
|
|
998
|
|
|
‡a
Weiss, Jochen
‡2
SUDOC|16343400X
‡3
suggested
|
|
998
|
|
|
‡a
Weiss, Jochen
‡2
ISNI|0000000119182076
‡3
suggested
|
|
998
|
|
|
‡a
Weiss, Jochen
‡2
J9U|987007362587205171
‡3
suggested
‡3
single date
|
|
998
|
|
|
‡a
Weiss, Jochen
‡2
DNB|138226660
‡3
suggested
‡3
single date
‡3
standard number
|
