Jochen Weiss

Citat de

	Toate	Din 2020
Referințe bibliografice	34003	16067
h-index	95	64
i10-index	371	313

3300

1650

825

2475

2006200720082009201020112012201320142015201620172018201920202021202220232024202585 165 285 413 658 830 1050 1248 1559 1859 2048 2213 2367 2657 2656 3012 3298 3137 3271 682

Acces public

Afișați-le pe toate

8 articole

13 articole

disponibile

indisponibile

Pe baza cerințelor privind finanțarea

Coautori

David Julian McClementsUniversity of MassachusettsAdresă de e-mail confirmată pe foodsci.umass.edu
P. Michael DavidsonUniversity of TennesseeAdresă de e-mail confirmată pe utk.edu
Lutz GrossmannDept. Food Science, University of Massachusetts AmherstAdresă de e-mail confirmată pe umass.edu
Barry D. Bruce, PhDProfessor of BCMB and Microbiology, University of Tennessee at KnoxvilleAdresă de e-mail confirmată pe utk.edu
Myriam LoefflerKU LeuvenAdresă de e-mail confirmată pe kuleuven.be
Svetlana (Lana) ZivanovicCargillAdresă de e-mail confirmată pe cargill.com
Tarek S AwadUniversity of TorontoAdresă de e-mail confirmată pe utoronto.ca
Mickael LaguerreSenior Research Investigator, Naturex, Science and TechnologyAdresă de e-mail confirmată pe givaudan.com
Ines KutzliETH ZürichAdresă de e-mail confirmată pe hest.ethz.ch
Jonas HilbigUniversität HohenheimAdresă de e-mail confirmată pe uni-hohenheim.de
T. Matthew TaylorDepartment of Animal Science, Texas A&M UniversityAdresă de e-mail confirmată pe tamu.edu
Corinna DawidTechnical University of MunichAdresă de e-mail confirmată pe tum.de
Theo RallaDSM Nutritional ProductsAdresă de e-mail confirmată pe dsm.com
İbrahim Gülserenİstanbul Sabahattin Zaim UniversityAdresă de e-mail confirmată pe izu.edu.tr
Sarisa SuriyarakDepartment of Food Technology, Chulalongkorn UniversityAdresă de e-mail confirmată pe chula.ac.th
Beraat ÖzçelikIstanbul Technical UniversityAdresă de e-mail confirmată pe itu.edu.tr
Alejandro G. MarangoniUniversity of GuelphAdresă de e-mail confirmată pe uoguelph.ca
Gustavo Barbosa-CanovasWashington State UniversityAdresă de e-mail confirmată pe wsu.edu
John CouplandProfessor of Food Science, The Pennsylvania State UniversityAdresă de e-mail confirmată pe psu.edu
Hao FengBCBS Endowed Professor, North Carolina A&T State UniversityAdresă de e-mail confirmată pe ncat.edu

Urmăriți

Jochen Weiss

University of Hohenheim

Adresă de e-mail confirmată pe uni-hohenheim.de - Pagina de pornire

Food Materials Proteins Lipids Processing


Titlu Sortați după descrierea bibliografică Sortați după an Sortați după titlu	Citat de Citat de	Anul
Functional materials in food nanotechnology J Weiss, P Takhistov, DJ McClements Journal of food science 71 (9), R107-R116, 2006	1498	2006
Emulsion‐based delivery systems for lipophilic bioactive components DJ McClements, EA Decker, J Weiss Journal of food science 72 (8), R109-R124, 2007	1267	2007
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	1083	2009
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	915	2010
High intensity ultrasound-assisted extraction of oil from soybeans H Li, L Pordesimo, J Weiss Food research international 37 (7), 731-738, 2004	720	2004
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	699	2005
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	678	2010
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	613	2007
Nanotechnology in nutraceuticals and functional foods H Chen, J Weiss, F Shahidi Food technology (Chicago) 60 (3), 30-36, 2006	565	2006
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	535	2008
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	473	2012
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	456	2008
Ultrasound technologies for food and bioprocessing H Feng, GV Barbosa-Cánovas, J Weiss Springer 1, 599, 2011	442	2011
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	395	2009
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	341	2015
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	298	2009
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	297	2009
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	291	2006
Nanostructured encapsulation systems: food antimicrobials J Weiss, S Gaysinsky, M Davidson, J McClements Global issues in food science and technology, 425-479, 2009	286	2009
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	253	2008

Sistemul nu poate realiza operația în acest moment. Încercați din nou mai târziu.

Articole 1–20

Referințe bibliografice pe an

Citate duplicat

Citate fuzionate

Adăugați coautoriCoautori

Urmăriți

Citat de

Coautori