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Jochen Weiss - Publications

Affiliations: 
Food Science University of Massachusetts, Amherst, Amherst, MA 
Area:
Food Science and Technology Agriculture, Polymer Chemistry
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269 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2021 Velasco L, Weiss J, Loeffler M. Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami). Journal of Food Science and Technology. 58: 562-570. PMID 33568849 DOI: 10.1007/S13197-020-04568-2  0.357
2020 Edelmann M, Dawid C, Hochreiter K, Ralla T, Stark TD, Weiss J, Hofmann T, Salminen H. Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (Beta vulgaris ssp. vulgaris var. altissima). Journal of Agricultural and Food Chemistry. PMID 32881499 DOI: 10.1021/Acs.Jafc.0C04603  0.303
2020 Hilbig J, Wenzel H, Herrmann K, Weiss J, Gibis M. Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings. Journal of Food Science. PMID 32671854 DOI: 10.1111/1750-3841.15333  0.3
2020 Dai L, Hinrichs J, Weiss J. 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. PMID 32378211 DOI: 10.1002/Jsfa.10464  0.36
2020 Kutzli I, Griener D, Gibis M, Grossmann L, Baier SK, Weiss J. Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers. Food & Function. PMID 32328603 DOI: 10.1039/D0Fo00292E  0.344
2020 Salminen H, Bischoff S, Weiss J. Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures. Journal of Food Science. 85: 1213-1222. PMID 32249411 DOI: 10.1111/1750-3841.15104  0.403
2020 Loeffler M, Schwab V, Terjung N, Weiss J, McClements DJ. Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben. Foods (Basel, Switzerland). 9. PMID 32131440 DOI: 10.3390/Foods9030270  0.359
2020 Grossmann L, Moll P, Reichert C, Weiss J. Influence of Energy Density on Foamability: Comparison of Three Foaming Methods Food Research International. 129: 108794. PMID 32036880 DOI: 10.1016/J.Foodres.2019.108794  0.339
2020 Hilbig J, Hildebrandt L, Herrmann K, Weiss J, Loeffler M. Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst). Journal of Food Science. PMID 31968403 DOI: 10.1111/1750-3841.15010  0.348
2020 Dreher J, Blach C, Terjung N, Gibis M, Weiss J. Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue. Journal of Food Science. PMID 31943214 DOI: 10.1111/1750-3841.14993  0.318
2020 Linke A, Weiss J, Kohlus R. Oxidation rate of the non-encapsulated- and encapsulated oil and their contribution to the overall oxidation of microencapsulated fish oil particles. Food Research International (Ottawa, Ont.). 127: 108705. PMID 31882113 DOI: 10.1016/J.Foodres.2019.108705  0.344
2020 Ebert S, Gibis M, Terjung N, Weiss J. Survey of aqueous solubility, appearance, and pH of plant protein powders from carbohydrate and vegetable oil production Lwt - Food Science and Technology. 133: 110078. DOI: 10.1016/J.Lwt.2020.110078  0.356
2020 Wang P, Li Y, Zhang C, Que F, Weiss J, Zhang H. Characterization and antioxidant activity of trilayer gelatin/dextran-propyl gallate/gelatin films: Electrospinning versus solvent casting Lwt. 128: 109536. DOI: 10.1016/J.Lwt.2020.109536  0.306
2020 Ralla T, Salminen H, Braun K, Edelmann M, Dawid C, Hofmann T, Weiss J. Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin: Interfacial behavior & emulsion formation Lwt. 120: 108910. DOI: 10.1016/J.Lwt.2019.108910  0.345
2020 Graf B, Protte K, Weiss J, Hinrichs J. Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes Journal of Food Engineering. 269: 109760. DOI: 10.1016/J.Jfoodeng.2019.109760  0.336
2020 Zhang C, Li Y, Wang P, Li J, Weiss J, Zhang H. Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes Food Hydrocolloids. 107: 105980. DOI: 10.1016/J.Foodhyd.2020.105980  0.387
2020 Dai L, Hinrichs J, Weiss J. Emulsifying properties of acid-hydrolyzed insoluble protein fraction from Chlorella protothecoides: Formation and storage stability of emulsions Food Hydrocolloids. 108: 105954. DOI: 10.1016/J.Foodhyd.2020.105954  0.394
2020 Dreher J, Blach C, Terjung N, Gibis M, Weiss J. Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue Food Hydrocolloids. 106: 105864. DOI: 10.1016/J.Foodhyd.2020.105864  0.348
2020 Kutzli I, Griener D, Gibis M, Schmid C, Dawid C, Baier SK, Hofmann T, Weiss J. Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers Food Hydrocolloids. 101: 105535. DOI: 10.1016/J.Foodhyd.2019.105535  0.331
2020 Akgün D, Gültekin-Özgüven M, Yücetepe A, Altin G, Gibis M, Weiss J, Özçelik B. Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes Food Hydrocolloids. 101: 105532. DOI: 10.1016/J.Foodhyd.2019.105532  0.362
2020 Hilbig J, Hartlieb K, Gibis M, Herrmann K, Weiss J. Rheological and mechanical properties of alginate gels and films containing different chelators Food Hydrocolloids. 101: 105487. DOI: 10.1016/J.Foodhyd.2019.105487  0.326
2020 Yavuz-Düzgün M, Zeeb B, Dreher J, Özçelik B, Weiss J. The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates Food Biophysics. 15: 376-385. DOI: 10.1007/S11483-020-09631-1  0.344
2020 Dai L, Shivananda R, Hinrichs J, Weiss J. Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides Food Biophysics. 15: 368-375. DOI: 10.1007/S11483-020-09630-2  0.388
2020 Ralla T, Salminen H, Braun K, Edelmann M, Dawid C, Hofmann T, Weiss J. Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability Food Biophysics. 15: 288-296. DOI: 10.1007/S11483-020-09624-0  0.379
2020 Artiga-Artigas M, Reichert C, Salvia-Trujillo L, Zeeb B, Martín-Belloso O, Weiss J. Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions Food Biophysics. 15: 335-345. DOI: 10.1007/S11483-019-09622-X  0.372
2020 Linke A, Weiss J, Kohlus R. Factors determining the surface oil concentration of encapsulated lipid particles: impact of the emulsion oil droplet size European Food Research and Technology. 246: 1933-1943. DOI: 10.1007/S00217-020-03545-5  0.33
2020 Salminen H, Stübler A, Weiss J. Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene European Food Research and Technology. 246: 599-608. DOI: 10.1007/S00217-020-03431-0  0.363
2019 Dai L, Reichert CL, Hinrichs J, Weiss J. An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides. Journal of the Science of Food and Agriculture. PMID 31650550 DOI: 10.1002/Jsfa.10112  0.318
2019 Grossmann L, Wörner V, Hinrichs J, Weiss J. Sensory Properties of Aqueous Dispersions of Protein-rich Extracts from Chlorella Protothecoides at Neutral and Acidic pH. Journal of the Science of Food and Agriculture. PMID 31605384 DOI: 10.1002/Jsfa.10082  0.354
2019 Grossmann L, Hinrichs J, Weiss J. Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients. Critical Reviews in Food Science and Nutrition. 1-29. PMID 31595777 DOI: 10.1080/10408398.2019.1672137  0.33
2019 Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Advances in Colloid and Interface Science. 271: 101987. PMID 31325651 DOI: 10.1016/J.Cis.2019.07.008  0.329
2019 Grossmann L, Ebert S, Hinrichs J, Weiss J. Formation and Stability of Emulsions prepared with a Water Soluble Extract from the Microalga Chlorella protothecoides. Journal of Agricultural and Food Chemistry. PMID 31099556 DOI: 10.1021/Acs.Jafc.8B05337  0.434
2019 Dai L, Bergfreund J, Reichert CL, Fischer P, Weiss J. Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface. Journal of Colloid and Interface Science. 551: 297-304. PMID 31096137 DOI: 10.1016/J.Jcis.2019.05.029  0.408
2019 Zeeb B, Jost T, McClements DJ, Weiss J. Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study. Gels (Basel, Switzerland). 5. PMID 31086076 DOI: 10.3390/Gels5020026  0.301
2019 Hilbig J, Loeffler M, Herrmann K, Weiss J. Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems. Food Research International (Ottawa, Ont.). 119: 761-768. PMID 30884714 DOI: 10.1016/J.Foodres.2018.10.058  0.365
2019 Salminen H, Ankenbrand J, Zeeb B, Badolato Bönisch G, Schäfer C, Kohlus R, Weiss J. Influence of spray drying on the stability of food-grade solid lipid nanoparticles. Food Research International (Ottawa, Ont.). 119: 741-750. PMID 30884711 DOI: 10.1016/J.Foodres.2018.10.056  0.338
2019 Schoener AL, Zhang R, Lv S, Weiss J, McClements DJ. Fabrication of plant-based vitamin D-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility. Food & Function. PMID 30874272 DOI: 10.1039/C9Fo00116F  0.307
2019 Grossmann L, Hinrichs J, Weiss J. Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides. Food Research International (Ottawa, Ont.). 116: 283-290. PMID 30716947 DOI: 10.1016/J.Foodres.2018.08.037  0.373
2019 Ebert S, Grossmann L, Hinrichs J, Weiss J. Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutum. Food & Function. PMID 30667441 DOI: 10.1039/C8Fo02197J  0.395
2019 Reichert CL, Salminen H, Weiss J. Quillaja Saponin Characteristics and Functional Properties. Annual Review of Food Science and Technology. PMID 30664381 DOI: 10.1146/Annurev-Food-032818-122010  0.353
2019 Moll P, Grossmann L, Kutzli I, Weiss J. Influence of energy density and viscosity on foam stability – A study with pea protein (Pisum Sativum L.) Journal of Dispersion Science and Technology. 1-8. DOI: 10.1080/01932691.2019.1635028  0.32
2019 Protte K, Weiss J, Hinrichs J, Knaapila A. Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts Lwt - Food Science and Technology. 105: 336-343. DOI: 10.1016/J.Lwt.2019.01.047  0.334
2019 Grossmann L, Hinrichs J, Weiss J. Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value Lwt - Food Science and Technology. 105: 408-416. DOI: 10.1016/J.Lwt.2019.01.040  0.355
2019 Guldiken B, Linke A, Capanoglu E, Boyacioglu D, Kohlus R, Weiss J, Gibis M. Formation and characterization of spray dried coated and uncoated liposomes with encapsulated black carrot extract Journal of Food Engineering. 246: 42-50. DOI: 10.1016/J.Jfoodeng.2018.10.025  0.328
2019 Grossmann L, Hinrichs J, Goff HD, Weiss J. Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana Innovative Food Science and Emerging Technologies. 56: 102176. DOI: 10.1016/J.Ifset.2019.06.001  0.376
2019 Kutzli I, Gibis M, Baier SK, Weiss J. Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers Food Hydrocolloids. 93: 206-214. DOI: 10.1016/J.Foodhyd.2019.02.028  0.301
2019 Hilbig J, Gisder J, Prechtl RM, Herrmann K, Weiss J, Loeffler M. Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst) Food Hydrocolloids. 93: 422-431. DOI: 10.1016/J.Foodhyd.2019.01.056  0.329
2019 Protte K, Balinger F, Weiss J, Löffler R, Nöbel S. Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation Food Hydrocolloids. 89: 554-562. DOI: 10.1016/J.Foodhyd.2018.11.015  0.319
2019 Grossmann L, Wörner V, Hinrichs J, Weiss J. Mechanism of the formation of insoluble structures in a protein extract of the microalga Chlorella protothecoides at pH 3 Food Bioscience. 28: 140-142. DOI: 10.1016/J.Fbio.2019.01.020  0.357
2019 Grossmann L, Beicht M, Reichert C, Weiss J. Foaming properties of heat-aggregated microparticles from whey proteins Colloids and Surfaces a: Physicochemical and Engineering Aspects. 579: 123572. DOI: 10.1016/J.Colsurfa.2019.06.037  0.333
2019 Dai L, Reichert CL, Hinrichs J, Weiss J. Acid hydrolysis behavior of insoluble protein-rich fraction extracted from Chlorella protothecoides Colloids and Surfaces a: Physicochemical and Engineering Aspects. 569: 129-136. DOI: 10.1016/J.Colsurfa.2019.02.064  0.372
2019 Reichert CL, Salminen H, Bönisch GB, Schäfer C, Weiss J. Influence of concentration ratio on emulsifying properties of Quillaja saponin - protein or lecithin mixed systems Colloids and Surfaces a: Physicochemical and Engineering Aspects. 561: 267-274. DOI: 10.1016/J.Colsurfa.2018.10.050  0.412
2019 Kutzli I, Beljo D, Gibis M, Baier SK, Weiss J. Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate Food Biophysics. 15: 206-215. DOI: 10.1007/S11483-019-09619-6  0.313
2019 Salminen H, Bischoff S, Weiss J. Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures Food Biophysics. 14: 109-119. DOI: 10.1007/S11483-018-09563-X  0.385
2019 Hilbig J, Hartlieb K, Herrmann K, Weiss J, Gibis M. Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages European Food Research and Technology. 246: 471-484. DOI: 10.1007/S00217-019-03415-9  0.32
2018 Kutzli I, Gibis M, Baier SK, Weiss J. Formation of whey protein isolate (WPI)-maltodextrin conjugates in fibers produced by needleless electrospinning. Journal of Agricultural and Food Chemistry. PMID 30207710 DOI: 10.1021/Acs.Jafc.8B02104  0.319
2018 Guldiken B, Gibis M, Boyacioglu D, Capanoglu E, Weiss J. Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage. Food Research International (Ottawa, Ont.). 108: 491-497. PMID 29735084 DOI: 10.1016/J.Foodres.2018.03.071  0.343
2018 Zeeb B, Yavuz-Düzgun M, Dreher J, Evert J, Stressler T, Fischer L, Özcelik B, Weiss J. Modulation of the bitterness of pea and potato proteins by a complex coacervation method. Food & Function. PMID 29557437 DOI: 10.1039/C7Fo01849E  0.334
2018 Turan D, Gibis M, Gunes G, Baier SK, Weiss J. The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing. Food & Function. PMID 29543295 DOI: 10.1039/C7Fo02041D  0.352
2018 Reichert CL, Salminen H, Badolato Bönisch G, Schäfer C, Weiss J. Concentration effect of Quillaja saponin - Co-surfactant mixtures on emulsifying properties. Journal of Colloid and Interface Science. 519: 71-80. PMID 29482098 DOI: 10.1016/J.Jcis.2018.01.105  0.365
2018 Zeeb B, Schöck V, Schmid N, Majer L, Herrmann K, Hinrichs J, Weiss J. Impact of food structure on the compatibility of heated WPI-pectin-complexes in meat dispersions. Food & Function. PMID 29469137 DOI: 10.1039/C7Fo01577A  0.355
2018 Weigel F, Weiss J, Decker EA, McClements DJ. Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability. Food Chemistry. 242: 395-403. PMID 29037706 DOI: 10.1016/J.Foodchem.2017.09.060  0.357
2018 Ralla T, Salminen H, Wolfangel T, Edelmann M, Dawid C, Hofmann T, Weiss J. Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability International Journal of Food Science and Technology. 54: 619-625. DOI: 10.1111/Ijfs.13886  0.388
2018 Ralla T, Salminen H, Tuosto J, Weiss J. Formation and stability of emulsions stabilised by Yucca saponin extract International Journal of Food Science and Technology. 53: 1381-1388. DOI: 10.1111/Ijfs.13715  0.311
2018 Protte K, Weiss J, Hinrichs J. Insignificance of lactose impurities on generation and structural characteristics of thermally stabilised whey protein-pectin complexes International Dairy Journal. 80: 46-51. DOI: 10.1016/J.Idairyj.2018.01.001  0.337
2018 Ewert J, Glück C, Zeeb B, Weiss J, Stressler T, Fischer L. Modification of the interfacial properties of sodium caseinate using a commercial peptidase preparation from Geobacillus stearothermophilus Food Hydrocolloids. 81: 60-70. DOI: 10.1016/J.Foodhyd.2018.02.036  0.363
2018 Ralla T, Salminen H, Edelmann M, Dawid C, Hofmann T, Weiss J. Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier Food Hydrocolloids. 81: 253-262. DOI: 10.1016/J.Foodhyd.2018.02.035  0.43
2018 Zeeb B, Mi-Yeon L, Gibis M, Weiss J. Growth phenomena in biopolymer complexes composed of heated WPI and pectin Food Hydrocolloids. 74: 53-61. DOI: 10.1016/J.Foodhyd.2017.07.026  0.351
2018 Grossmann L, Ebert S, Hinrichs J, Weiss J. Production of protein-rich extracts from disrupted microalgae cells: Impact of solvent treatment and lyophilization Algal Research-Biomass Biofuels and Bioproducts. 36: 67-76. DOI: 10.1016/J.Algal.2018.09.011  0.322
2018 Grossmann L, Ebert S, Hinrichs J, Weiss J. Effect of precipitation, lyophilization, and organic solvent extraction on preparation of protein-rich powders from the microalgae Chlorella protothecoides Algal Research-Biomass Biofuels and Bioproducts. 29: 266-276. DOI: 10.1016/J.Algal.2017.11.019  0.327
2018 Walz FH, Gibis M, Koummarasy S, Reichert CL, Herrmann K, Hinrichs J, Weiss J. Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2/CO2 MAP European Food Research and Technology. 244: 663-674. DOI: 10.1007/S00217-017-2985-0  0.31
2017 Walz FH, Gibis M, Schrey P, Herrmann K, Reichert CL, Hinrichs J, Weiss J. Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages. Food Research International (Ottawa, Ont.). 100: 352-360. PMID 28873697 DOI: 10.1016/J.Foodres.2017.07.015  0.305
2017 Chan CKY, Zeeb B, McClements DJ, Weiss J. Impact of laccase on the colour stability of structured oil-in-water emulsions. Food Research International (Ottawa, Ont.). 97: 223-230. PMID 28578045 DOI: 10.1016/J.Foodres.2017.04.015  0.393
2017 Asker D, Weiss J, McClements DJ. Correction to "Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering, and Microelectrophoresis". Langmuir : the Acs Journal of Surfaces and Colloids. 33: 4878. PMID 28471178 DOI: 10.1021/Acs.Langmuir.7B00272  0.369
2017 Ralla T, Salminen H, Edelmann M, Dawid C, Hofmann T, Weiss J. Sugar Beet Extract (Beta vulgaris L.) as New Natural Emulsifier: Emulsion Formation. Journal of Agricultural and Food Chemistry. PMID 28453286 DOI: 10.1021/Acs.Jafc.7B00441  0.404
2017 Walz FH, Gibis M, Herrmann K, Hinrichs J, Weiss J. Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging. Journal of the Science of Food and Agriculture. PMID 28387032 DOI: 10.1002/Jsfa.8358  0.312
2017 Gibis M, Weiss J. Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties. Food Chemistry. 229: 828-836. PMID 28372250 DOI: 10.1016/J.Foodchem.2017.02.130  0.305
2017 Linke A, Anzmann T, Weiss J, Kohlus R. Advanced characterisation of encapsulated lipid powders regarding microstructure by time domain-nuclear magnetic resonance. Journal of Microencapsulation. 1-9. PMID 28298154 DOI: 10.1080/02652048.2017.1300198  0.328
2017 Ebert S, Koo CK, Weiss J, McClements DJ. Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles. Food Research International (Ottawa, Ont.). 92: 48-55. PMID 28290297 DOI: 10.1016/J.Foodres.2016.12.020  0.35
2017 Guldiken B, Gibis M, Boyacioglu D, Capanoglu E, Weiss J. Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid. Food & Function. PMID 28154868 DOI: 10.1039/C6Fo01385F  0.352
2017 Zeeb B, Schöck V, Schmid N, Majer L, Herrmann K, Hinrichs J, Weiss J. Mixing behaviour of WPI-pectin-complexes in meat dispersions: impact of biopolymer ratios. Food & Function. PMID 28059405 DOI: 10.1039/C6Fo01436D  0.373
2017 Gibis M, Schuh V, Allard K, Weiss J. Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models. Carbohydrate Polymers. 159: 76-85. PMID 28038756 DOI: 10.1016/J.Carbpol.2016.12.012  0.327
2017 Stenger C, Zeeb B, Hinrichs J, Weiss J. Formation of concentrated biopolymer particles composed of oppositely charged WPI and pectin for food applications Journal of Dispersion Science and Technology. 38: 1258-1265. DOI: 10.1080/01932691.2016.1234381  0.37
2017 Grossmann L, Wefers D, Bunzel M, Weiss J, Zeeb B. Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure Lwt - Food Science and Technology. 75: 271-278. DOI: 10.1016/J.Lwt.2016.09.005  0.365
2017 Erdmann ME, Lautenschlaeger R, Zeeb B, Gibis M, Weiss J. Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids Lwt - Food Science and Technology. 79: 496-502. DOI: 10.1016/J.Lwt.2016.03.022  0.369
2017 Protte K, Ruf T, Atamer Z, Sonne A, Weiss J, Hinrichs J. Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein–pectin complexes Food Structure. 14: 76-84. DOI: 10.1016/J.Foostr.2017.06.007  0.328
2017 Reichert CL, Salminen H, Utz J, Bönisch GB, Schäfer C, Weiss J. Aging Behavior of Quillaja Saponin – Pea Protein Interfaces Colloid and Interface Science Communications. 21: 15-18. DOI: 10.1016/J.Colcom.2017.10.003  0.316
2017 Ralla T, Herz E, Salminen H, Edelmann M, Dawid C, Hofmann T, Weiss J. Emulsifying Properties of Natural Extracts from Panax ginseng L. Food Biophysics. 12: 479-490. DOI: 10.1007/S11483-017-9504-5  0.442
2017 Ralla T, Salminen H, Edelmann M, Dawid C, Hofmann T, Weiss J. Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.) Food Biophysics. 12: 269-278. DOI: 10.1007/S11483-017-9482-7  0.405
2017 Erdmann ME, Lautenschlaeger R, Schmidt H, Zeeb B, Gibis M, Brüggemann DA, Weiss J. Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages European Food Research and Technology. 243: 1415-1427. DOI: 10.1007/S00217-017-2852-Z  0.379
2017 Gravelle AJ, Blach C, Weiss J, Barbut S, Marangoni AG. Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system European Journal of Lipid Science and Technology. 119: 1700069. DOI: 10.1002/Ejlt.201700069  0.324
2016 Bosse Née Danz R, Gibis M, Schmidt H, Weiss J. Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham. Food Research International (Ottawa, Ont.). 85: 113-120. PMID 29544826 DOI: 10.1016/J.Foodres.2016.04.021  0.302
2016 Reichert CL, Salminen H, Leuenberger BH, Weiss J. Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactant. Food Research International (Ottawa, Ont.). 88: 16-23. PMID 28847396 DOI: 10.1016/J.Foodres.2016.03.034  0.346
2016 Salminen H, Helgason T, Kristinsson B, Kristbergsson K, Weiss J. Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil. Journal of Colloid and Interface Science. 490: 207-216. PMID 27912119 DOI: 10.1016/J.Jcis.2016.11.063  0.325
2016 Maier C, Reichert CL, Weiss J. Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions. Journal of Food Science. PMID 27636707 DOI: 10.1111/1750-3841.13437  0.388
2016 Flaiz L, Freire M, Cofrades S, Mateos R, Weiss J, Jiménez-Colmenero F, Bou R. Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems. Food Chemistry. 213: 49-57. PMID 27451154 DOI: 10.1016/J.Foodchem.2016.06.005  0.341
2016 Hilbig J, Ma Q, Davidson PM, Weiss J, Zhong Q. Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80. International Journal of Food Microbiology. 233: 52-59. PMID 27322724 DOI: 10.1016/J.Ijfoodmicro.2016.06.016  0.416
2016 Sramek M, Woerz B, Horn H, Weiss J, Kohlus R. Inactivation kinetics of invertase in honey and honey-glucose syrup formulations: effects of temperature and water activity. Journal of the Science of Food and Agriculture. PMID 27299974 DOI: 10.1002/Jsfa.7846  0.323
2016 Thongkaew C, Zeeb B, Gibis M, Hinrichs J, Weiss J. Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer Dispersions. Journal of Food Science. PMID 27061600 DOI: 10.1111/1750-3841.13286  0.357
2016 Irmscher SB, Terjung EM, Gibis M, Herrmann K, Kohlus R, Weiss J. Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: Variation of curing salt amount injected with the solution. Journal of the Science of Food and Agriculture. PMID 26917091 DOI: 10.1002/Jsfa.7684  0.303
2016 Irmscher SB, Gibis M, Herrmann K, Oechsle AM, Kohlus R, Weiss J. Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat Batters. Journal of Food Science. PMID 26799444 DOI: 10.1111/1750-3841.13206  0.334
2016 Salminen H, Gömmel C, Leuenberger BH, Weiss J. Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems. Food Chemistry. 190: 928-37. PMID 26213058 DOI: 10.1016/J.Foodchem.2015.06.054  0.319
2016 Sramek M, Woerz B, Horn H, Weiss J, Kohlus R. Preparation of High‐Grade Powders from Honey–Glucose Syrup Formulations by Vacuum Foam‐Drying Method Journal of Food Processing and Preservation. 40: 790-797. DOI: 10.1111/Jfpp.12660  0.359
2016 Grossmann L, Zeeb B, Weiss J. Diffusion Behavior of Microbial Transglutaminase to Induce Protein Crosslinking in Oil-in-Water Emulsions Journal of Dispersion Science and Technology. 37: 1745-1750. DOI: 10.1080/01932691.2015.1135401  0.364
2016 Ewert J, Claaßen W, Glück C, Zeeb B, Weiss J, Hinrichs J, Stressler T, Fischer L. A non-invasive method for the characterisation of milk protein foams by image analysis International Dairy Journal. 62: 1-9. DOI: 10.1016/J.Idairyj.2016.06.012  0.375
2016 Mokoonlall A, Hippich M, Struch M, Berger RG, Weiss J, Hinrichs J. Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels International Dairy Journal. 60: 24-31. DOI: 10.1016/J.Idairyj.2016.01.014  0.391
2016 Zeeb B, Stenger C, Hinrichs J, Weiss J. Formation of concentrated particles composed of oppositely charged biopolymers for food applications – impact of processing conditions Food Structure. 10: 10-20. DOI: 10.1016/J.Foostr.2016.10.002  0.386
2016 Salminen H, Helgason T, Kristinsson B, Kristbergsson K, Weiss J. Formation of nanostructured colloidosomes using electrostatic deposition of solid lipid nanoparticles onto an oil droplet interface Food Research International. 79: 11-18. DOI: 10.1016/J.Foodres.2015.11.031  0.381
2016 Mokoonlall A, Sykora L, Pfannstiel J, Nöbel S, Weiss J, Hinrichs J. A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale Food Hydrocolloids. 60: 119-127. DOI: 10.1016/J.Foodhyd.2016.03.027  0.376
2016 Maier C, Ensenberger S, Irmscher SB, Weiss J. Glutaraldehyde induced cross-linking of oppositely charged oil-in-water emulsions Food Hydrocolloids. 57: 221-228. DOI: 10.1016/J.Foodhyd.2016.02.004  0.394
2016 Terjung N, Holzwarth S, Loeffler M, Gibis M, Herrmann K, Hinrichs J, Weiss J. Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham Food Control. 59: 139-147. DOI: 10.1016/J.Foodcont.2015.04.036  0.33
2016 Einarsdottir R, Gibis M, Zeeb B, Kristbergsson K, Weiss J. Osmotic Dehydration of Liposomal Dispersions: Influence of Particle Size and Electrostatic Deposition of Cold Water Fish Skin Gelatin Food Biophysics. 1-12. DOI: 10.1007/S11483-016-9456-1  0.357
2016 Protte K, Bollow C, Sonne A, Menéndez-Aguirre O, Weiss J, Hinrichs J. Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach Food Biophysics. 11: 226-234. DOI: 10.1007/S11483-016-9433-8  0.327
2016 Zeeb B, Grossmann L, Weiss J. Accessibility of Transglutaminase to Induce Protein Crosslinking in Gelled Food Matrices - Impact of Membrane Structure Food Biophysics. 11: 176-183. DOI: 10.1007/S11483-016-9428-5  0.356
2016 Kuschel B, Riemer F, Pfost D, Conrad J, Losch C, Claaßen W, Beifuß U, Weiss J, Mu W, Jiang B, Stressler T, Fischer L. Large-scale purification of epilactose using a semi-preparative HPLC system European Food Research and Technology. 1-12. DOI: 10.1007/S00217-016-2752-7  0.311
2015 Zhang H, Zeeb B, Salminen H, Weiss J. Corrections to "Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes" [J. Colloid Interface Sci. 438 (2015) 7-13]. Journal of Colloid and Interface Science. 452: 1. PMID 29729791 DOI: 10.1016/J.Jcis.2015.04.004  0.338
2015 Manrique Y, Suriyarak S, Gibis M, Schmidt H, Weiss J. Survival of spoilage bacteria subjected to sequential eugenol and temperature treatments. International Journal of Food Microbiology. 218: 6-16. PMID 26590802 DOI: 10.1016/J.Ijfoodmicro.2015.10.027  0.302
2015 Reichert CL, Salminen H, Leuenberger BH, Hinrichs J, Weiss J. Miscibility of Quillaja Saponins with other Co-surfactants under Different pH Values. Journal of Food Science. 80: E2495-503. PMID 26458074 DOI: 10.1111/1750-3841.13097  0.363
2015 Zhang H, Deng L, Sun P, Que F, Weiss J. Solubilization of octane in cationic surfactant-anionic polymer complexes: Effect of ionic strength. Journal of Colloid and Interface Science. 461: 88-95. PMID 26397914 DOI: 10.1016/J.Jcis.2015.09.028  0.35
2015 Magrinyà N, Terjung N, Loeffler M, Gibis M, Bou R, Weiss J. Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat. International Journal of Food Microbiology. 215: 86-94. PMID 26344644 DOI: 10.1016/J.Ijfoodmicro.2015.08.017  0.328
2015 Maier C, Oechsle AM, Weiss J. Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability. Colloids and Surfaces. B, Biointerfaces. 135: 525-532. PMID 26298085 DOI: 10.1016/J.Colsurfb.2015.08.009  0.377
2015 Saberi AH, Zeeb B, Weiss J, McClements DJ. Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition. Journal of Colloid and Interface Science. 455: 172-8. PMID 26070187 DOI: 10.1016/J.Jcis.2015.05.037  0.385
2015 Oechsle AM, Landenberger M, Gibis M, Irmscher SB, Kohlus R, Weiss J. Modulation of collagen by addition of Hofmeister salts. International Journal of Biological Macromolecules. 79: 518-26. PMID 26014138 DOI: 10.1016/J.Ijbiomac.2015.05.023  0.338
2015 Zeeb B, Herz E, McClements DJ, Weiss J. Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. Journal of Colloid and Interface Science. 449: 13-20. PMID 25865241 DOI: 10.1016/J.Jcis.2014.12.005  0.337
2015 Zhang H, Deng L, Zeeb B, Weiss J. Solubilization of octane in cationic surfactant-anionic polymer complexes: effect of polymer concentration and temperature. Journal of Colloid and Interface Science. 450: 332-8. PMID 25841059 DOI: 10.1016/J.Jcis.2015.03.003  0.332
2015 Zeeb B, Saberi AH, Weiss J, McClements DJ. Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH. Soft Matter. 11: 2228-36. PMID 25646949 DOI: 10.1039/C4Sm02791D  0.387
2015 Maier C, Conrad J, Carle R, Weiss J, Schweiggert RM. Phenolic constituents in commercial aqueous Quillaja (Quillaja saponaria Molina) wood extracts. Journal of Agricultural and Food Chemistry. 63: 1756-62. PMID 25625186 DOI: 10.1021/Jf506277P  0.312
2015 Erdmann ME, Zeeb B, Salminen H, Gibis M, Lautenschlaeger R, Weiss J. Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems. Food & Function. 6: 793-804. PMID 25586114 DOI: 10.1039/C4Fo00878B  0.395
2015 Zhang H, Zeeb B, Salminen H, Weiss J. Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes. Journal of Colloid and Interface Science. 438: 7-13. PMID 25454419 DOI: 10.1016/J.Jcis.2014.09.016  0.374
2015 Gibis M, Kruwinnus M, Weiss J. Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon. Food Chemistry. 168: 383-9. PMID 25172724 DOI: 10.1016/J.Foodchem.2014.07.074  0.306
2015 Laguerre M, Bayrasy C, Panya A, Weiss J, McClements DJ, Lecomte J, Decker EA, Villeneuve P. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. Critical Reviews in Food Science and Nutrition. 55: 183-201. PMID 24915410 DOI: 10.1080/10408398.2011.650335  0.33
2015 Kessler A, Weiss J, Stubenrauch C. αs-casein-PE6400 mixtures: Thermodynamics of Micelle formation Tenside, Surfactants, Detergents. 52: 351-361. DOI: 10.3139/113.110385  0.332
2015 Erdmann M, Weiss J, Lautenschlaeger R. Influence of droplet size on the antioxidant capacity of rosemary loaded oil-in-water emulsions in dry-fermented sausages Meat Science. 101: 116-117. DOI: 10.1016/J.Meatsci.2014.09.045  0.33
2015 Thongkaew C, Gibis M, Hinrichs J, Weiss J. Shear-induced morphological changes in associative and segregative phase-separated biopolymer systems Food Hydrocolloids. 51: 414-423. DOI: 10.1016/J.Foodhyd.2015.05.040  0.358
2015 Hahn C, Nöbel S, Maisch R, Rösingh W, Weiss J, Hinrichs J. Adjusting rheological properties of concentrated microgel suspensions by particle size distribution Food Hydrocolloids. 49: 183-191. DOI: 10.1016/J.Foodhyd.2015.03.020  0.319
2015 Oechsle AM, Häupler M, Gibis M, Kohlus R, Weiss J. Modulation of the rheological properties and microstructure ofcollagen by addition of co-gelling proteins Food Hydrocolloids. 49: 118-126. DOI: 10.1016/J.Foodhyd.2015.03.013  0.324
2015 Zeeb B, Saberi AH, Weiss J, McClements DJ. Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release Food Hydrocolloids. 50: 27-36. DOI: 10.1016/J.Foodhyd.2015.02.041  0.346
2015 Zeeb B, Lopez-Pena CL, Weiss J, McClements DJ. Controlling lipid digestion using enzyme-induced crosslinking ofbiopolymer interfacial layers in multilayer emulsions Food Hydrocolloids. 46: 125-133. DOI: 10.1016/J.Foodhyd.2014.12.018  0.345
2015 Gibis M, Schuh V, Weiss J. Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties Food Hydrocolloids. 45: 227-235. DOI: 10.1016/J.Foodhyd.2014.11.021  0.349
2015 Thongkaew C, Hinrichs J, Gibis M, Weiss J. Sequential modulation of pH and ionic strength in phase separated whey protein isolate - Pectin dispersions: Effect on structural organization Food Hydrocolloids. 47: 21-31. DOI: 10.1016/J.Foodhyd.2014.11.006  0.35
2015 Irmscher SB, Rühl S, Herrmann K, Gibis M, Kohlus R, Weiss J. Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems Food and Bioprocess Technology. 8: 1512-1523. DOI: 10.1007/S11947-015-1514-Z  0.307
2015 Irmscher SB, Gibis M, Herrmann K, Kohlus R, Weiss J. Oil-Fat Mixtures with Low Solid Fat Concentration: Influence of Fat Concentration and Cooling Conditions Jaocs, Journal of the American Oil Chemists' Society. 92: 1277-1291. DOI: 10.1007/S11746-015-2683-7  0.359
2014 Terjung N, Monville C, Loeffler M, Gibis M, Hinrichs J, Weiss J. Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product. Journal of Food Science. 79: M2056-65. PMID 25227890 DOI: 10.1111/1750-3841.12641  0.397
2014 Loeffler M, Beiser S, Suriyarak S, Gibis M, Weiss J. Antimicrobial efficacy of emulsified essential oil components against weak acid-adapted spoilage yeasts in clear and cloudy apple juice. Journal of Food Protection. 77: 1325-35. PMID 25198593 DOI: 10.4315/0362-028X.Jfp-13-393  0.362
2014 Zeeb B, Herz E, McClements DJ, Weiss J. Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. Journal of Colloid and Interface Science. 433: 196-203. PMID 25129338 DOI: 10.1016/J.Jcis.2014.07.034  0.337
2014 Salminen H, Aulbach S, Leuenberger BH, Tedeschi C, Weiss J. Influence of surfactant composition on physical and oxidative stability of Quillaja saponin-stabilized lipid particles with encapsulated ω-3 fish oil. Colloids and Surfaces. B, Biointerfaces. 122: 46-55. PMID 25016544 DOI: 10.1016/J.Colsurfb.2014.06.045  0.375
2014 Salminen H, Helgason T, Aulbach S, Kristinsson B, Kristbergsson K, Weiss J. Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles. Journal of Colloid and Interface Science. 426: 256-63. PMID 24863791 DOI: 10.1016/J.Jcis.2014.04.009  0.317
2014 Kessler A, Menéndez-Aguirre O, Hinrichs J, Stubenrauch C, Weiss J. αs-Casein-PE6400 mixtures: surface properties, miscibility and self-assembly. Colloids and Surfaces. B, Biointerfaces. 118: 49-56. PMID 24727118 DOI: 10.1016/J.Colsurfb.2014.03.030  0.326
2014 Maier C, Zeeb B, Weiss J. Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH values. Colloids and Surfaces. B, Biointerfaces. 117: 368-75. PMID 24681049 DOI: 10.1016/J.Colsurfb.2014.03.012  0.361
2014 Suriyarak S, Gibis M, Schmidt H, Villeneuve P, Weiss J. Antimicrobial mechanism and activity of dodecyl rosmarinate against Staphylococcus carnosus LTH1502 as influenced by addition of salt and change in pH. Journal of Food Protection. 77: 444-52. PMID 24674436 DOI: 10.4315/0362-028X.Jfp-13-239  0.31
2014 Loeffler M, McClements DJ, McLandsborough L, Terjung N, Chang Y, Weiss J. Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts. Journal of Applied Microbiology. 117: 28-39. PMID 24655156 DOI: 10.1111/Jam.12502  0.316
2014 Zeeb B, Fischer L, Weiss J. Stabilization of food dispersions by enzymes. Food & Function. 5: 198-213. PMID 24424878 DOI: 10.1039/C3Fo60499C  0.324
2014 Zhang H, Zeeb B, Salminen H, Feng F, Weiss J. Solubilization of octane in electrostatically-formed surfactant-polymer complexes. Journal of Colloid and Interface Science. 417: 9-17. PMID 24407654 DOI: 10.1016/J.Jcis.2013.11.018  0.328
2014 Natale D, Gibis M, Rodriguez-Estrada MT, Weiss J. Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic amines. Journal of Agricultural and Food Chemistry. 62: 279-87. PMID 24313544 DOI: 10.1021/Jf4035332  0.362
2014 Zeeb B, Fischer L, Weiss J. Hofmeister Salts Affect Buildup of Thin Multilayer Films Surrounding Oil Droplets Journal of Dispersion Science and Technology. 35: 799-807. DOI: 10.1080/01932691.2013.813395  0.365
2014 Chun J, Hong G, Surassmo S, Weiss J, Min S, Choi M. Study of the phase separation behaviour of native or preheated WPI with polysaccharides Polymer. 55: 4379-4384. DOI: 10.1016/J.Polymer.2014.06.082  0.345
2014 Sonne A, Busch-Stockfisch M, Weiss J, Hinrichs J. Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data Lwt - Food Science and Technology. 59: 342-347. DOI: 10.1016/J.Lwt.2014.05.047  0.334
2014 Krzeminski A, Prell KA, Busch-Stockfisch M, Weiss J, Hinrichs J. Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems International Dairy Journal. 36: 118-127. DOI: 10.1016/J.Idairyj.2014.01.018  0.315
2014 Hahn C, Müller E, Wille S, Weiss J, Atamer Z, Hinrichs J. Control of microgel particle growth in fresh cheese (concentrated fermented milk) with an exopolysaccharide-producing starter culture International Dairy Journal. 36: 46-54. DOI: 10.1016/J.Idairyj.2013.12.011  0.349
2014 Terjung N, Loeffler M, Gibis M, Hinrichs J, Weiss J. Control of listeria in meat emulsions by combinations of antimicrobials of different solubilities Food Research International. 66: 289-296. DOI: 10.1016/J.Foodres.2014.09.025  0.357
2014 Gibis M, Thellmann K, Thongkaew C, Weiss J. Interaction of polyphenols and multilayered liposomal-encapsulated grape seed extract with native and heat-treated proteins Food Hydrocolloids. 41: 119-131. DOI: 10.1016/J.Foodhyd.2014.03.024  0.355
2014 Thongkaew C, Gibis M, Hinrichs J, Weiss J. Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates Food Hydrocolloids. 41: 103-112. DOI: 10.1016/J.Foodhyd.2014.02.006  0.37
2014 Gibis M, Zeeb B, Weiss J. Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes Food Hydrocolloids. 38: 28-39. DOI: 10.1016/J.Foodhyd.2013.11.014  0.354
2014 Salminen H, Weiss J. Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces Food Hydrocolloids. 35: 410-419. DOI: 10.1016/J.Foodhyd.2013.06.020  0.359
2014 Krzeminski A, Prell KA, Weiss J, Hinrichs J. Environmental response of pectin-stabilized whey protein aggregates Food Hydrocolloids. 35: 332-340. DOI: 10.1016/J.Foodhyd.2013.06.014  0.368
2014 Oechsle AM, Wittmann X, Gibis M, Kohlus R, Weiss J. Collagen entanglement influenced by the addition of acids European Polymer Journal. 58: 144-156. DOI: 10.1016/J.Eurpolymj.2014.06.015  0.329
2014 Suriyarak S, Weiss J. Cutoff Ostwald ripening stability of alkane-in-water emulsion loaded with eugenol Colloids and Surfaces a: Physicochemical and Engineering Aspects. 446: 71-79. DOI: 10.1016/J.Colsurfa.2014.01.009  0.364
2014 Joos A, Weiss J, McClements DJ. Fabrication of Lipophilic Nanoparticles by Spontaneous Emulsification: Stabilization by Cosurfactants Food Biophysics. DOI: 10.1007/S11483-014-9364-1  0.386
2014 Zeeb B, Salminen H, Fischer L, Weiss J. Impact of Heat and Laccase on the pH and Freeze-Thaw Stability of Oil-in-Water Emulsions Stabilized by Adsorbed Biopolymer Nanoparticles Food Biophysics. 9: 125-137. DOI: 10.1007/S11483-013-9325-0  0.39
2014 Terjung N, Loeffler M, Gibis M, Salminen H, Hinrichs J, Weiss J. Impact of Lauric Arginate Application Form on its Antimicrobial Activity in Meat Emulsions Food Biophysics. 9: 88-98. DOI: 10.1007/S11483-013-9321-4  0.397
2014 Salminen H, Weiss J. Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes Food Biophysics. 9: 29-38. DOI: 10.1007/S11483-013-9314-3  0.331
2014 Zeeb B, Thongkaew C, Weiss J. Theoretical and Practical Considerations in Electrostatic Depositioning of Charged Polymers Journal of Applied Polymer Science. 131. DOI: 10.1002/App.40099  0.312
2013 Kessler A, Menéndez-Aguirre O, Hinrichs J, Stubenrauch C, Weiss J. Alphas-casein-PE6400 mixtures: a fluorescence study. Faraday Discussions. 166: 399-416. PMID 24611290 DOI: 10.1039/C3Fd00102D  0.308
2013 Gibis M, Rahn N, Weiss J. Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extract. Pharmaceutics. 5: 421-33. PMID 24300515 DOI: 10.3390/Pharmaceutics5030421  0.314
2013 Beicht J, Zeeb B, Gibis M, Fischer L, Weiss J. Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein. Food & Function. 4: 1457-67. PMID 23978837 DOI: 10.1039/C3Fo60220F  0.358
2013 Kessler A, Menéndez-Aguirre O, Hinrichs J, Stubenrauch C, Weiss J. Properties of an αs-casein-rich casein fraction: influence of dialysis on surface properties, miscibility, and micelle formation. Journal of Dairy Science. 96: 5575-90. PMID 23871380 DOI: 10.3168/Jds.2013-6788  0.359
2013 Salminen H, Helgason T, Kristinsson B, Kristbergsson K, Weiss J. Formation of solid shell nanoparticles with liquid ω-3 fatty acid core. Food Chemistry. 141: 2934-43. PMID 23871043 DOI: 10.1016/J.Foodchem.2013.05.120  0.372
2013 Mayer S, Weiss J, McClements DJ. Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions. Journal of Colloid and Interface Science. 404: 215-22. PMID 23721832 DOI: 10.1016/J.Jcis.2013.04.048  0.325
2013 Mayer S, Weiss J, McClements DJ. Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability. Journal of Colloid and Interface Science. 402: 122-30. PMID 23660020 DOI: 10.1016/J.Jcis.2013.04.016  0.372
2013 Karadag A, Özçelik B, Sramek M, Gibis M, Kohlus R, Weiss J. Presence of electrostatically adsorbed polysaccharides improves spray drying of liposomes. Journal of Food Science. 78: E206-21. PMID 23324113 DOI: 10.1111/1750-3841.12023  0.322
2013 Salminen H, Herrmann K, Weiss J. Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products. Meat Science. 93: 659-67. PMID 23273478 DOI: 10.1016/J.Meatsci.2012.11.035  0.362
2013 Schuh V, Allard K, Herrmann K, Gibis M, Kohlus R, Weiss J. Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages. Meat Science. 93: 240-7. PMID 23036941 DOI: 10.1016/J.Meatsci.2012.08.025  0.344
2013 Irmscher SB, Böjthe Z, Herrmann K, Gibis M, Kohlus R, Weiss J. Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling Journal of Food Engineering. 117: 316-325. DOI: 10.1016/J.Jfoodeng.2013.03.015  0.322
2013 Zeeb B, Beicht J, Eisele T, Gibis M, Fischer L, Weiss J. Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions Food Research International. 54: 1712-1721. DOI: 10.1016/J.Foodres.2013.09.027  0.372
2013 Zeeb B, Zhang H, Gibis M, Fischer L, Weiss J. Influence of buffer on the preparation of multilayered oil-in-water emulsions stabilized by proteins and polysaccharides Food Research International. 53: 325-333. DOI: 10.1016/J.Foodres.2013.04.017  0.404
2013 Sessler T, Weiss J, Vodovotz Y. Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections Food Hydrocolloids. 32: 294-302. DOI: 10.1016/J.Foodhyd.2013.01.013  0.354
2013 Chun J, Choi M, Min S, Weiss J. Formation and stability of multiple-layered liposomes by layer-by-layer electrostatic deposition of biopolymers Food Hydrocolloids. 30: 249-257. DOI: 10.1016/J.Foodhyd.2012.05.024  0.302
2012 Gibis M, Weiss J. Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties. Food Chemistry. 134: 766-74. PMID 23107689 DOI: 10.1016/J.Foodchem.2012.02.179  0.329
2012 Ostertag F, Weiss J, McClements DJ. Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion. Journal of Colloid and Interface Science. 388: 95-102. PMID 22981587 DOI: 10.1016/J.Jcis.2012.07.089  0.349
2012 Zeeb B, Gibis M, Fischer L, Weiss J. Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions. Journal of Colloid and Interface Science. 387: 65-73. PMID 22958854 DOI: 10.1016/J.Jcis.2012.07.054  0.362
2012 Terjung N, Löffler M, Gibis M, Hinrichs J, Weiss J. Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials. Food & Function. 3: 290-301. PMID 22183117 DOI: 10.1039/C2Fo10198J  0.41
2012 Gibis M, Vogt E, Weiss J. Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes. Food & Function. 3: 246-54. PMID 22116575 DOI: 10.1039/C1Fo10181A  0.342
2012 Hahn C, Wachter T, Nöbel S, Weiss J, Eibel H, Hinrichs J. Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment International Dairy Journal. 26: 73-77. DOI: 10.1016/J.Idairyj.2011.12.013  0.324
2012 Zeeb B, Gibis M, Fischer L, Weiss J. Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability Food Hydrocolloids. 27: 126-136. DOI: 10.1016/J.Foodhyd.2011.08.005  0.397
2012 Samtlebe M, Yucel U, Weiss J, Coupland JN. Stability of solid lipid nanoparticles in the presence of liquid oil emulsions Jaocs, Journal of the American Oil Chemists' Society. 89: 609-617. DOI: 10.1007/S11746-011-1944-3  0.349
2011 Zeeb B, Fischer L, Weiss J. Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin. Journal of Agricultural and Food Chemistry. 59: 10546-55. PMID 21888427 DOI: 10.1021/Jf202220Z  0.379
2011 Asker D, Weiss J, McClements DJ. Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharides. Journal of Agricultural and Food Chemistry. 59: 1041-9. PMID 21222480 DOI: 10.1021/Jf103073W  0.374
2011 Pérez-Conesa D, Cao J, Chen L, McLANDSBOROUGH L, Weiss J. Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 Biofilms by Micelle-Encapsulated Eugenol and Carvacrol Journal of Food Protection. 74: 55-62. PMID 21219763 DOI: 10.4315/0362-028X.Jfp-08-403  0.336
2011 Schmelz T, Lesmes U, Weiss J, McClements DJ. Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings Food Hydrocolloids. 25: 1181-1189. DOI: 10.1016/J.Foodhyd.2010.11.005  0.386
2010 Arecchi A, Mannino S, Weiss J. Electrospinning of poly(vinyl alcohol) nanofibers loaded with hexadecane nanodroplets. Journal of Food Science. 75. PMID 20722944 DOI: 10.1111/J.1750-3841.2010.01680.X  0.391
2010 Bonnaud M, Weiss J, McClements DJ. Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan). Journal of Agricultural and Food Chemistry. 58: 9770-7. PMID 20684547 DOI: 10.1021/Jf101309H  0.344
2010 Gibis M, Weiss J. Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties. Meat Science. 85: 735-42. PMID 20418021 DOI: 10.1016/J.Meatsci.2010.03.034  0.304
2010 Panya A, Laguerre M, Lecomte J, Villeneuve P, Weiss J, McClements DJ, Decker EA. Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes. Journal of Agricultural and Food Chemistry. 58: 5679-84. PMID 20302369 DOI: 10.1021/Jf100133B  0.321
2010 Wongsasulak S, Patapeejumruswong M, Weiss J, Supaphol P, Yoovidhya T. Electrospinning of food-grade nanofibers from cellulose acetate and egg albumen blends Journal of Food Engineering. 98: 370-376. DOI: 10.1016/J.Jfoodeng.2010.01.014  0.354
2010 Sasaki K, Alamed J, Weiss J, Villeneuve P, López Giraldo LJ, Lecomte J, Figueroa-Espinoza MC, Decker EA. Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions Food Chemistry. 118: 830-835. DOI: 10.1016/J.Foodchem.2009.05.070  0.351
2010 Kriegel C, Kit KM, McClements DJ, Weiss J. Nanofibers as carrier systems for antimicrobial microemulsions. II. Release characteristics and antimicrobial activity Journal of Applied Polymer Science. 118: 2859-2868. DOI: 10.1002/App.32563  0.742
2009 Laguerre M, Giraldo LJ, Lecomte J, Figueroa-Espinoza MC, Baréa B, Weiss J, Decker EA, Villeneuve P. Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox. Journal of Agricultural and Food Chemistry. 57: 11335-42. PMID 19899758 DOI: 10.1021/Jf9026266  0.317
2009 Helgason T, Awad TS, Kristbergsson K, Decker EA, McClements DJ, Weiss J. Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles. Journal of Agricultural and Food Chemistry. 57: 8033-40. PMID 19691283 DOI: 10.1021/Jf901682M  0.357
2009 McClements DJ, Decker EA, Park Y, Weiss J. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Reviews in Food Science and Nutrition. 49: 577-606. PMID 19484636 DOI: 10.1080/10408390902841529  0.314
2009 Helgason T, Awad TS, Kristbergsson K, McClements DJ, Weiss J. Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN). Journal of Colloid and Interface Science. 334: 75-81. PMID 19380149 DOI: 10.1016/J.Jcis.2009.03.012  0.379
2009 Boon CS, McClements DJ, Weiss J, Decker EA. Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 57: 2993-8. PMID 19265448 DOI: 10.1021/Jf803747J  0.325
2009 López-Giraldo LJ, Laguerre M, Lecomte J, Figueroa-Espinoza MC, Baréa B, Weiss J, Decker EA, Villeneuve P. Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radical. Journal of Agricultural and Food Chemistry. 57: 863-70. PMID 19143487 DOI: 10.1021/Jf803148Z  0.303
2009 Kriegel C, Kit KM, McClements DJ, Weiss J. Nanofibers as carrier systems for antimicrobial microemulsions. Part I: fabrication and characterization. Langmuir : the Acs Journal of Surfaces and Colloids. 25: 1154-61. PMID 19105597 DOI: 10.1021/La803058C  0.75
2009 Awad TS, Helgason T, Weiss J, Decker EA, McClements DJ. Effect of omega-3 fatty acids on crystallization, polymorphic transformation and stability of tripalmitin solid lipid nanoparticle suspensions Crystal Growth and Design. 9: 3405-3411. DOI: 10.1021/Cg8011684  0.341
2009 Kriegel C, Kit KM, McClements DJ, Weiss J. Electrospinning of chitosan-poly(ethylene oxide) blend nanofibers in the presence of micellar surfactant solutions Polymer. 50: 189-200. DOI: 10.1016/J.Polymer.2008.09.041  0.746
2009 Helgason T, Gislason J, McClements D, Kristbergsson K, Weiss J. Influence of molecular character of chitosan on the adsorption of chitosan to oil droplet interfaces in an in vitro digestion model Food Hydrocolloids. 23: 2243-2253. DOI: 10.1016/J.Foodhyd.2009.05.014  0.379
2009 Weiss J, Gaysinsky S, Davidson M, McClements J. Nanostructured Encapsulation Systems: Food Antimicrobials Global Issues in Food Science and Technology. 425-479. DOI: 10.1016/B978-0-12-374124-0.00024-7  0.774
2009 Kriegel C, Kit KM, McClements DJ, Weiss J. Influence of surfactant type and concentration on electrospinning of chitosan-poly(ethylene oxide) blend nanofibers Food Biophysics. 4: 213-228. DOI: 10.1007/S11483-009-9119-6  0.729
2008 Kriegel C, Arecchi A, Arrechi A, Kit K, McClements DJ, Weiss J. Fabrication, functionalization, and application of electrospun biopolymer nanofibers. Critical Reviews in Food Science and Nutrition. 48: 775-97. PMID 18756399 DOI: 10.1080/10408390802241325  0.716
2008 Laye C, McClements DJ, Weiss J. Formation of biopolymer-coated liposomes by electrostatic deposition of chitosan. Journal of Food Science. 73: N7-15. PMID 18577008 DOI: 10.1111/J.1750-3841.2008.00747.X  0.363
2008 Wu T, Zivanovic S, Hayes DG, Weiss J. Efficient reduction of chitosan molecular weight by high-intensity ultrasound: underlying mechanism and effect of process parameters. Journal of Agricultural and Food Chemistry. 56: 5112-9. PMID 18553890 DOI: 10.1021/Jf073136Q  0.314
2008 Bonnaire L, Sandra S, Helgason T, Decker EA, Weiss J, McClements DJ. Influence of lipid physical state on the in vitro digestibility of emulsified lipids. Journal of Agricultural and Food Chemistry. 56: 3791-7. PMID 18433107 DOI: 10.1021/Jf800159E  0.332
2008 Iwanaga D, Gray D, Decker EA, Weiss J, McClements DJ. Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. Journal of Agricultural and Food Chemistry. 56: 2240-5. PMID 18303824 DOI: 10.1021/Jf073060Y  0.359
2008 Boon CS, Xu Z, Yue X, McClements DJ, Weiss J, Decker EA. Factors affecting lycopene oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 56: 1408-14. PMID 18237137 DOI: 10.1021/Jf072929+  0.351
2008 Chaiyasit W, McClements DJ, Weiss J, Decker EA. Impact of surface-active compounds on physicochemical and oxidative properties of edible oil. Journal of Agricultural and Food Chemistry. 56: 550-6. PMID 18163554 DOI: 10.1021/Jf072071O  0.356
2008 Taylor TM, Bruce BD, Weiss J, Davidson PM. Listeria monocytogenes and Escherichia coli O157:H7 inhibition in vitro by liposome-encapsulated nisin and ethylene diaminetetraacetic acid Journal of Food Safety. 28: 183-197. DOI: 10.1111/J.1745-4565.2008.00113.X  0.372
2008 Helgason T, Weiss J, McClements DJ, Gislason J, Einarsson JM, Thormodsson FR, Kristbergsson K. Examination of the Interaction of Chitosan and Oil-in-Water Emulsions Under Conditions Simulating the Digestive System Using Confocal Microscopy Journal of Aquatic Food Product Technology. 17: 216-233. DOI: 10.1080/10498850802179784  0.383
2008 Santipanichwong R, Suphantharika M, Weiss J, McClements DJ. Adsorption of protein-coated lipid droplets onto gellan gum hydrogel surfaces Food Research International. 41: 237-246. DOI: 10.1016/J.Foodres.2007.12.003  0.359
2008 Helgason T, Awad TS, Kristbergsson K, McClements DJ, Weiss J. Influence of Polymorphic Transformations on Gelation of Tripalmitin Solid Lipid Nanoparticle Suspensions Journal of the American Oil Chemists' Society. 85: 501-511. DOI: 10.1007/S11746-008-1219-9  0.356
2008 McClements DJ, Decker EA, Park Y, Weiss J. Designing food structure to control stability, digestion, release and absorption of lipophilic food components Food Biophysics. 3: 219-228. DOI: 10.1007/S11483-008-9070-Y  0.309
2008 Weiss J, Decker EA, McClements DJ, Kristbergsson K, Helgason T, Awad T. Solid lipid nanoparticles as delivery systems for bioactive food components Food Biophysics. 3: 146-154. DOI: 10.1007/S11483-008-9065-8  0.357
2008 Awad TS, Helgason T, Kristbergsson K, Decker EA, Weiss J, McClements DJ. Effect of cooling and heating rates on polymorphic transformations and gelation of tripalmitin Solid Lipid Nanoparticle (SLN) suspensions Food Biophysics. 3: 155-162. DOI: 10.1007/S11483-008-9057-8  0.326
2008 Gaysinsky S, Davidson PM, McClements DJ, Weiss J. Formulation and characterization of phytophenol-carrying antimicrobial microemulsions Food Biophysics. 3: 54-65. DOI: 10.1007/S11483-007-9048-1  0.793
2007 Gaysinsky S, Taylor TM, Davidson PM, Bruce BD, Weiss J. Antimicrobial efficacy of eugenol microemulsions in milk against Listeria monocytogenes and Escherichia coli O157:H7. Journal of Food Protection. 70: 2631-7. PMID 18044447 DOI: 10.4315/0362-028X-70.11.2631  0.778
2007 Yuji H, Weiss J, Villeneuve P, López Giraldo LJ, Figueroa-Espinoza MC, Decker EA. Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion. Journal of Agricultural and Food Chemistry. 55: 11052-6. PMID 18038996 DOI: 10.1021/Jf072586F  0.339
2007 Vargas M, Weiss J, McClements DJ. Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusion. Langmuir : the Acs Journal of Surfaces and Colloids. 23: 13059-65. PMID 18004890 DOI: 10.1021/La701576U  0.352
2007 McClements DJ, Decker EA, Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science. 72: R109-24. PMID 17995616 DOI: 10.1111/J.1750-3841.2007.00507.X  0.333
2007 Iwanaga D, Gray DA, Fisk ID, Decker EA, Weiss J, McClements DJ. Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil. Journal of Agricultural and Food Chemistry. 55: 8711-6. PMID 17880158 DOI: 10.1021/Jf071008W  0.377
2007 Pérez-Conesa D, McLandsborough L, Weiss J. Inhibition and inactivation of Listeria monocytogenes and Escherichia coli O157:H7 colony biofilms by micellar-encapsulated eugenol and carvacrol. Journal of Food Protection. 69: 2947-54. PMID 17186663 DOI: 10.4315/0362-028X-69.12.2947  0.381
2007 Gülseren I, Güzey D, Bruce BD, Weiss J. Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrasonics Sonochemistry. 14: 173-83. PMID 16959528 DOI: 10.1016/J.Ultsonch.2005.07.006  0.358
2007 Wongsasulak S, Kit K, McClements D, Yoovidhya T, Weiss J. The effect of solution properties on the morphology of ultrafine electrospun egg albumen–PEO composite fibers Polymer. 48: 448-457. DOI: 10.1016/J.Polymer.2006.11.025  0.313
2007 Park GY, Mun S, Park Y, Rhee S, Decker EA, Weiss J, McClements DJ, Park Y. Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility Food Chemistry. 104: 761-767. DOI: 10.1016/J.Foodchem.2006.12.020  0.318
2007 Taylor TM, Gaysinsky S, Davidson PM, Bruce BD, Weiss J. Characterization of antimicrobial-bearing liposomes by ζ-potential, vesicle size, and encapsulation efficiency Food Biophysics. 2: 1-9. DOI: 10.1007/S11483-007-9023-X  0.784
2006 Kjartansson GT, Zivanovic S, Kristbergsson K, Weiss J. Sonication-assisted extraction of chitin from North Atlantic shrimps (Pandalus borealis). Journal of Agricultural and Food Chemistry. 54: 5894-902. PMID 16881692 DOI: 10.1021/Jf060646W  0.759
2006 Kjartansson GT, Zivanovic S, Kristbergsson K, Weiss J. Sonication-assisted extraction of chitin from shells of fresh water prawns (Macrobrachium rosenbergii). Journal of Agricultural and Food Chemistry. 54: 3317-23. PMID 16637691 DOI: 10.1021/Jf052184C  0.756
2006 Wongsasulak S, Yoovidhya T, Bhumiratana S, Hongsprabhas P, McClements DJ, Weiss J. Thermo-mechanical properties of egg albumen-cassava starch composite films containing sunflower-oil droplets as influenced by moisture content Food Research International. 39: 277-284. DOI: 10.1016/J.Foodres.2005.07.014  0.335
2006 GUZEY D, GULSEREN I, BRUCE B, WEISS J. Interfacial properties and structural conformation of thermosonicated bovine serum albumin Food Hydrocolloids. 20: 669-677. DOI: 10.1016/J.Foodhyd.2005.06.008  0.345
2006 Mun S, Decker EA, Park Y, Weiss J, McClements DJ. Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion Food Biophysics. 1: 21-29. DOI: 10.1007/S11483-005-9001-0  0.364
2005 Taylor TM, Davidson PM, Bruce BD, Weiss J. Liposomal nanocapsules in food science and agriculture. Critical Reviews in Food Science and Nutrition. 45: 587-605. PMID 16371329 DOI: 10.1080/10408390591001135  0.32
2005 Gaysinsky S, Davidson PM, Bruce BD, Weiss J. Growth inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by carvacrol and eugenol encapsulated in surfactant micelles. Journal of Food Protection. 68: 2559-66. PMID 16355826 DOI: 10.4315/0362-028X-68.12.2559  0.781
2005 Taylor TM, Davidson PM, Bruce BD, Weiss J. Ultrasonic spectroscopy and differential scanning calorimetry of liposomal-encapsulated nisin. Journal of Agricultural and Food Chemistry. 53: 8722-8. PMID 16248577 DOI: 10.1021/Jf050726K  0.318
2005 Gaysinsky S, Davidson PM, Bruce BD, Weiss J. Stability and antimicrobial efficiency of eugenol encapsulated in surfactant micelles as affected by temperature and pH. Journal of Food Protection. 68: 1359-66. PMID 16013371 DOI: 10.4315/0362-028X-68.7.1359  0.792
2005 Russell K, Zivanovic S, Morris WC, Penfield M, Weiss J. The effect of glass shape on the concentration of polyphenolic compounds and perception of Merlot wine Journal of Food Quality. 28: 377-385. DOI: 10.1111/J.1745-4557.2005.00041.X  0.304
2004 Stanley KD, Golden DA, Williams RC, Weiss J. Inactivation of Escherichia coli O157:H7 by high-intensity ultrasonication in the presence of salts. Foodborne Pathogens and Disease. 1: 267-80. PMID 15992289 DOI: 10.1089/Fpd.2004.1.267  0.355
2004 Zivanovic S, Basurto CC, Chi S, Davidson PM, Weiss J. Molecular weight of chitosan influences antimicrobial activity in oil-in-water emulsions Journal of Food Protection. 67: 952-959. PMID 15151233 DOI: 10.4315/0362-028X-67.5.952  0.406
2004 Were LM, Bruce B, Davidson PM, Weiss J. Encapsulation of nisin and lysozyme in liposomes enhances efficacy against Listeria monocytogenes. Journal of Food Protection. 67: 922-7. PMID 15151228 DOI: 10.4315/0362-028X-67.5.922  0.324
2004 Boland JS, Davidson PM, Bruce B, Weiss J. Cations reduce antimicrobial efficacy of lysozyme-chelator combinations. Journal of Food Protection. 67: 285-294. PMID 14968960 DOI: 10.4315/0362-028X-67.2.285  0.337
2004 Li H, Pordesimo LO, Weiss J, Wilhelm LR. Microwave And Ultrasound Assisted Extraction Of Soybean Oil Transactions of the Asabe. 47: 1187-1194. DOI: 10.13031/2013.16551  0.356
2004 Li H, Pordesimo L, Weiss J. High intensity ultrasound-assisted extraction of oil from soybeans Food Research International. 37: 731-738. DOI: 10.1016/J.Foodres.2004.02.016  0.361
2003 Were LM, Bruce BD, Davidson PM, Weiss J. Size, stability, and entrapment efficiency of phospholipid nanocapsules containing polypeptide antimicrobials. Journal of Agricultural and Food Chemistry. 51: 8073-9. PMID 14690399 DOI: 10.1021/Jf0348368  0.324
2003 Boland JS, Davidson PM, Weiss J. Enhanced inhibition of Escherichia coli O157:H7 by lysozyme and chelators. Journal of Food Protection. 66: 1783-1789. PMID 14572214 DOI: 10.4315/0362-028X-66.10.1783  0.348
2003 Seshadri R, Weiss J, Hulbert GJ, Mount J. Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions Food Hydrocolloids. 17: 191-197. DOI: 10.1016/S0268-005X(02)00051-6  0.315
2001 Weiss J, McClements DJ. Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening. Journal of Agricultural and Food Chemistry. 49: 4372-7. PMID 11559140 DOI: 10.1021/Jf010330I  0.323
2000 Weiss J, Liao W. Addition of sugars influences color of oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 48: 5053-5060. PMID 11052777 DOI: 10.1021/Jf000418G  0.328
2000 Weiss J, Canceliere C, McClements DJ. Mass Transport Phenomena in Oil-in-Water Emulsions Containing Surfactant Micelles:  Ostwald Ripening Langmuir. 16: 6833-6838. DOI: 10.1021/La991477V  0.359
1999 Weiss J, Herrmann N, Mcclements DJ. Ostwald Ripening of Hydrocarbon Emulsion Droplets in Surfactant Solutions Langmuir. 15: 6652-6657. DOI: 10.1021/La981739D  0.328
1997 Weiss J, Coupland JN, Brathwaite D, McClements DJ. Influence of molecular structure of hydrocarbon emulsion droplets on their solubilization in nonionic surfactant micelles Colloids and Surfaces a: Physicochemical and Engineering Aspects. 121: 53-60. DOI: 10.1016/S0927-7757(96)03742-9  0.367
1996 Coupland JN, Weiss J, Lovy A, McClements DJ. Solubilization kinetics of triacyl glycerol and hydrocarbon emulsion droplets in a micellar solution Journal of Food Science. 61: 1114-1117. DOI: 10.1111/J.1365-2621.1996.Tb10942.X  0.348
1996 Weiss J, Coupland JN, McClements DJ. Solubilization of Hydrocarbon Emulsion Droplets Suspended in Nonionic Surfactant Micelle Solutions The Journal of Physical Chemistry. 100: 1066-1071. DOI: 10.1021/Jp9524892  0.375
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