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J

Jochen Weiß

University of Hohenheim

82H-index
468Paper Count
2.5WCitation Count
Published Papers 311
Publication Date
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Fermentation of dry- and wet-extruded pea protein texturates for flavor development
errInternational Journal of Food Microbiology
IF5.2
err2026-04-16
err0
errOAAI
errMaurice König; Marina Rigling; Yanyan Zhang; Myriam Loeffler; Jochen Weiss
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Influence of heat treatment on emulsifying properties of dry fractionated lentil flour in concentrated oil-in-water emulsions
errLWT
IF0
err2026-01-16
err0
errOAAI
errMatthias Funke; Simon Hilbig; Remko Boom; Jochen Weiss
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Post-translational modifications of proteins and their effect on techno-functional properties for food applications
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2025-12-01
err0
PREAI
errScheuerer, Theresa; Herz, Eva; Srichuwong, Sathaporn; Weiss, Jochen
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Multiscale monitoring of oleogels during thermal transition
errAPPLIED RHEOLOGY
IF1.8
err2025-10-16
err0
PREAI
errMannweiler, Sebastian; Oppen, Dominic; Hilbig, Simon; Mundhenk, Marcel; Weiss, Jochen; Agudo, Jose Alberto Rodriguez
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Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot Extract
errJournal of Food Science
IF3.4
err2025-09-21
err0
errOAAI
errEvelyn Klinger; Hanna Salminen; Karola Bause; Jochen Weiss
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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
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-17
err0
PREAI
errJeong, Jaehyun; Kwon, Jiwon; Lee, Jiseon; Weiss, Jochen; Choi, Mi-Jung
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Study of interactive forces and complex formation from Arthrospira platensis extract with high methoxylated pectin, low methoxylated pectin and lambda-carrageenan
errFOOD HYDROCOLLOIDS
IF12.4
err2025-03-01
err0
errOAAI
errBuecker, Stephan; Leeb, Elena; Gibis, Monika; Weiss, Jochen
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Precision Processing for Value-Added Fats and Oils
errANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
IF12.4
err2025-02-03
err0
PREAI
errWeiss, Jochen; Mannweiler, Sebastian; Salminen, Hanna
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Effect of air volume flow rates on pyrolysis temperatures and flue gas compositions to control smoldering smoke generation
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-02-01
err0
errOAAI
errLeible, Malte; Woern, Carlos; Herrmann, Kurt; Gibis, Monika; Weiss, Jochen
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Uncovering the light absorption mechanism of the blue natural colorant allophycocyanin from Arthrospira platensis using molecular dynamics
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
errOAAI
errBuecker, Stephan; Sanders, Jeffrey M.; Winget, Paul; Leeb, Elena; Grossmann, Lutz; Gibis, Monika; Weiss, Jochen
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A mechanistic study of water-in-fat-in-water high internal phase double emulsion system with various fat types
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-01-01
err0
errOAAI
errJeong, Jaehyun; Lee, Jiseon; Weiss, Jochen; Choi, Mi-Jung
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Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in w-3-fatty acid rich oil-in-water emulsions
errFOOD CHEMISTRY
IF9.8
err2024-11-01
err1
errOAAI
errKlinger, Evelyn; Salminen, Hanna; Bause, Karola; Weiss, Jochen
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Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-09-01
err0
errOAAI
errOppen, Dominic; Schmidt, Florian; Braitmaier, Sarah Helena; Hinrichs, Jorg; Weiss, Jochen
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Influence of different storage atmospheres in packaging on color stability of beef
errJOURNAL OF FOOD SCIENCE
IF3.4
err2024-08-10
err0
errOAAI
errKrell, Johannes; Poveda-Arteaga, Alejandro; Weiss, Jochen; Witte, Franziska; Terjung, Nino; Gibis, Monika
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Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-08-01
err1
errOAAI
errCheng, Yi-qun; Leible, Malte; Rigling, Marina; Weiss, Jochen; Zhang, Yan-yan; Gibis, Monika
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Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2024-07-30
err0
errOAAI
errKlinger, Evelyn; Salminen, Hanna; Bause, Karola; Weiss, Jochen
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errSave
Cold gelation of canola protein isolate and canola protein hydrolysates
errFOOD HYDROCOLLOIDS
IF12.4
err2024-07-01
err0
PREAI
errLerch, Nicola Lea; Vahedifar, Amir; Weiss, Jochen; Wu, Jianping
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Application of complexes from phycocyanin and pectin in a model beverage system
errFUTURE FOODS
IF8.2
err2024-06-01
err2
errOAAI
errBuecker, Stephan; Bartmann, Laura; Hess, Kira; Bussler, Sara; Gibis, Monika; Weiss, Jochen
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Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-05-08
err2
PREAI
errRigling, Marina; Hoeckmeier, Laura; Leible, Malte; Gibis, Monika; Weiss, Jochen; Zhang, Yanyan
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Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratio
errJOURNAL OF FOOD SCIENCE
IF3.4
err2024-01-15
err6
errOAAI
errBuecker, Stephan; Gibis, Monika; Bartmann, Laura; Bussler, Sara; Weiss, Jochen
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errSave

Research Directions

No research directions
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