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Jochen Weiss
Jochen Weiss
University of Hohenheim
Verifisert e-postadresse på uni-hohenheim.de - Startside
Tittel
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Sitert av
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Functional materials in food nanotechnology
J Weiss, P Takhistov, DJ McClements
Journal of food science 71 (9), R107-R116, 2006
15002006
Emulsion‐based delivery systems for lipophilic bioactive components
DJ McClements, EA Decker, J Weiss
Journal of food science 72 (8), R109-R124, 2007
12722007
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods
DJ McClements, EA Decker, Y Park, J Weiss
Critical reviews in food science and nutrition 49 (6), 577-606, 2009
10862009
Factors influencing the chemical stability of carotenoids in foods
CS Boon, DJ McClements, J Weiss, EA Decker
Critical reviews in food science and nutrition 50 (6), 515-532, 2010
9202010
High intensity ultrasound-assisted extraction of oil from soybeans
H Li, L Pordesimo, J Weiss
Food research international 37 (7), 731-738, 2004
7222004
Liposomal nanocapsules in food science and agriculture
TM Taylor, J Weiss, PM Davidson, BD Bruce
Critical reviews in food science and nutrition 45 (7-8), 587-605, 2005
7012005
Advances in ingredient and processing systems for meat and meat products
J Weiss, M Gibis, V Schuh, H Salminen
Meat science 86 (1), 196-213, 2010
6782010
Structural and functional changes in ultrasonicated bovine serum albumin solutions
İ Gülseren, D Güzey, BD Bruce, J Weiss
Ultrasonics sonochemistry 14 (2), 173-183, 2007
6152007
Nanotechnology in nutraceuticals and functional foods
H Chen, J Weiss, F Shahidi
Food technology (Chicago) 60 (3), 30-36, 2006
5652006
Solid lipid nanoparticles as delivery systems for bioactive food components
J Weiss, EA Decker, DJ McClements, K Kristbergsson, T Helgason, ...
Food biophysics 3, 146-154, 2008
5372008
Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion
F Ostertag, J Weiss, DJ McClements
Journal of colloid and interface science 388 (1), 95-102, 2012
4732012
Fabrication, functionalization, and application of electrospun biopolymer nanofibers
C Kriegel, A Arrechi, K Kit, DJ McClements, J Weiss
Critical reviews in food science and nutrition 48 (8), 775-797, 2008
4572008
Ultrasound technologies for food and bioprocessing
H Feng, GV Barbosa-Cánovas, J Weiss
Springer 1, 599, 2011
4432011
Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN)
T Helgason, TS Awad, K Kristbergsson, DJ McClements, J Weiss
Journal of colloid and interface science 334 (1), 75-81, 2009
3952009
What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox
M Laguerre, C Bayrasy, A Panya, J Weiss, DJ McClements, J Lecomte, ...
Critical reviews in food science and nutrition 55 (2), 183-201, 2015
3422015
Electrospinning of chitosan–poly (ethylene oxide) blend nanofibers in the presence of micellar surfactant solutions
C Kriegel, KM Kit, DJ McClements, J Weiss
Polymer 50 (1), 189-200, 2009
2982009
Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox
M Laguerre, LJ López Giraldo, J Lecomte, MC Figueroa-Espinoza, ...
Journal of agricultural and food chemistry 57 (23), 11335-11342, 2009
2972009
Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion
S Mun, EA Decker, Y Park, J Weiss, DJ McClements
Food Biophysics 1, 21-29, 2006
2932006
Nanostructured encapsulation systems: food antimicrobials
J Weiss, S Gaysinsky, M Davidson, J McClements
Global issues in food science and technology, 425-479, 2009
2862009
Designing food structure to control stability, digestion, release and absorption of lipophilic food components
DJ McClements, EA Decker, Y Park, J Weiss
Food Biophysics 3, 219-228, 2008
2532008
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Artikler 1–20