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Jochen Weiss

Affiliations: 
Food Science University of Massachusetts, Amherst, Amherst, MA 
Area:
Food Science and Technology Agriculture, Polymer Chemistry
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Sylvia Gaysinsky grad student 2007 U Mass Amherst
Gunnar T. Kjartansson grad student 2008 U Mass Amherst
Christina Kriegel grad student 2008 U Mass Amherst
Thananunt Rojanasasithara grad student 2008 U Mass Amherst

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Publications

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Velasco L, Weiss J, Loeffler M. (2021) Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami). Journal of Food Science and Technology. 58: 562-570
Edelmann M, Dawid C, Hochreiter K, et al. (2020) Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (Beta vulgaris ssp. vulgaris var. altissima). Journal of Agricultural and Food Chemistry
Hilbig J, Wenzel H, Herrmann K, et al. (2020) Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings. Journal of Food Science
Dai L, Hinrichs J, Weiss J. (2020) Ionic Strength and pH Stability of Oil-in-Water Emulsions Prepared With Acid-Hydrolyzed Insoluble Proteins from Chlorella protothecoides. Journal of the Science of Food and Agriculture
Kutzli I, Griener D, Gibis M, et al. (2020) Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers. Food & Function
Salminen H, Bischoff S, Weiss J. (2020) Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures. Journal of Food Science. 85: 1213-1222
Loeffler M, Schwab V, Terjung N, et al. (2020) Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben. Foods (Basel, Switzerland). 9
Grossmann L, Moll P, Reichert C, et al. (2020) Influence of Energy Density on Foamability: Comparison of Three Foaming Methods Food Research International. 129: 108794
Hilbig J, Hildebrandt L, Herrmann K, et al. (2020) Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst). Journal of Food Science
Dreher J, Blach C, Terjung N, et al. (2020) Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue. Journal of Food Science
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