Zoekresultaten - Jochen Weiss

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application door Ines Kutzli, Jochen Weiss, Monika Gibis

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Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity door Monika Gibis, Franziska Pribek, Jochen Weiss

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Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers door Monika Gibis, Franziska Pribek, Ines Kutzli, Jochen Weiss

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Food Fermentation: an essential unit operation towards secure, sustainable, safe, and sustaining food systems door Michael G. Gänzle, Jana Seifert, Jochen Weiss, Ruurd T. Zijlstra

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Sensory Texture and Mastication Physics of Multi-Phase Meat Products door Dominic Oppen, Lisa M. Berger, Monika Gibis, Jochen Weiss

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Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue door Eva Herz, Till Kinne, Nino Terjung, Monika Gibis, Jochen Weiss

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Time-Delayed Cold Gelation of Low-Ester Pectin and Gluten with CaCO₃ to Facilitate Manufacture of Raw-Fermented Vegan Sausage Analogs door Maurice Koenig, Kai Ahlborn, Kurt Herrmann, Myriam Loeffler, Jochen Weiss

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Effects of Fingerroot (<i>Boesenbergia pandurata</i>) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs door Panida Soikam, Chitsiri Rachtanapun, Sarisa Suriyarak, Jochen Weiss, Monika Gibis

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Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue door Pascal Moll, Hanna Salminen, Lucie Stadtmueller, Christophe Schmitt, Jochen Weiss

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Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers door Lisa M. Berger, Franziska Witte, Nino Terjung, Jochen Weiss, Monika Gibis

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Application of complexes from phycocyanin and pectin in a model beverage system door Stephan Buecker, Laura Bartmann, Kira Hess, Sara Bussler, Monika Gibis, Jochen Weiss

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Effect of Different Oxygen Atmospheres on Color Stability of Modified Atmosphere Packaged Beef Using Non-Invasive Measurement door Johannes Krell, Theresa Müller, Alejandro Poveda-Arteaga, Jochen Weiss, Nino Terjung, Monika Gibis

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Influence of low oxygen concentrations on color stability of modified atmosphere packaged beef door Johannes Krell, Luis Aeckerle, Alejandro Poveda-Arteaga, Jochen Weiss, Nino Terjung, Monika Gibis

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Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures door Marina Rigling, Laura Höckmeier, Malte Leible, Kurt Herrmann, Monika Gibis, Jochen Weiss, Yanyan Zhang

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Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs door David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, Lutz Grossmann

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Investigation of Biochars in Terms of Vitamin E Adsorption Capacity door Franziska Witte, Ngoc Huyen Anh Dinh, Andreas Juadjur, Volker Heinz, Christian Visscher, Jochen Weiss, Nino Terjung

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Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium door Adriano Profeta, Marie-Christin Baune, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Jochen Weiss, Volker Heinz, Nino Terjung

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Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat door Franziska Witte, Erik Sawas, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz, Nino Terjung

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Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality door Igor Tomasevic, Franziska Witte, Rike Elisabeth Kühling, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz, Nino Terjung

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