Publikationen Fg. Lebensmittelmaterialwissenschaft
Establishing the biopolymer ratio of whey protein-pectin complexes before and after thermal stabilisation Food Hydrocolloids | 2019 | Zeitschriftenbeitrag (peer-reviewed) | Protte, K.; Balinger, F.; Weiss, J.; Löffler, R.; Nöbel, S. |
Entwicklung und Einsatz von Exopolysaccharid-bildenden Starterkulturen in Fleischwaren FEI Abschlussbericht | 2018 | Bericht | Hilbig, J., Prechtl, R., Loeffler, M., Jakob, F., Weiss, J., Vogel, R. |
Food Processing Bioeconomy - Shaping the Transition to a Sustainable Biobased Economy | 2018 | Buchbeitrag | Myriam Loeffler & Jörg Hinrichs |
Food Processing Bioeconomy - Shaping the Transition to a Sustainable Biobased Economy | 2018 | Kongressbeitrag | Myriam Loeffler, Jörg Hinrichs |
Influence of EPS-producing starter cultures on spreadable raw fermented sausages (Zwiebelmettwurst) | 2018 | Poster | Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss |
Chocolate nanoparticles as delivery system for bioactive compounds | 2018 | Poster | Salminen, H., Stübler A.-S., Weiss, J. |
Technofunctionality of reprocessed pork collagen as meat replacer in emulsified sausages | 2018 | Poster | Monika Gibis, Julian Krebs, Svenja Koop, Jonas Hilbig, Kurt Herrmann, Jochen Weiss |
Drying of acid-induced plant protein gels for the development of vegan sausages | 2018 | Poster | Eva Herz, Johannes Dreher, Mina Coskun, Sabine Schäfer, Monika Gibis, Jochen Weiss |
Characterization of insoluble proteins from Chlorella protothecoides during acid induced fragmentation | 2018 | Poster | Laixin Dai, Corina L. Reichert, Jörg Hinrichs, Jochen Weiss |
“Bioeconomy” – A unique Master’s program that has a focus on the entire value chain | 2018 | Vortrag | Myriam Loeffler |
Whey protein-pectin complexes as novel fat-replacers in fat-reduced Food systems | 2018 | Vortrag | Protte, K.; Hinrichs, J.; Weiss, J. |
Investigation of exopolysaccharide-producing strains in fat-reduced spreadable raw fermented sausage | 2018 | Vortrag | Jonas Hilbig, Julia Gisder, Myriam Löffler, Kurt Herrmann, Jochen Weiss |
Exopolysaccharid-bildende Starterkulturen in Fleischwaren - technologisch effektiv? | 2018 | Vortrag | Jonas Hilbig, Myriam Loeffler, Kurt Herrmann und Jochen Weiss |
Drying of acid-induced plant protein gels for the development of vegan sausages | 2018 | Vortrag | Eva Herz, Johannes Dreher, Mina Coskun, Sabine Schäfer, Monika Gibis, Jochen Weiss |
Plant saponins as new natural emulsifier | 2018 | Vortrag | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Plant saponins as new natural emulsifier | 2018 | Vortrag | Ralla, T., Salminen, H., Edelmann, M., David, C., Hofmann, T., Weiss, J. |
Oberflächenbehandlung bei Rohwurst zur Verhinderung der Weißbelagsbildung Fleischwirtschaft | 2018 | Zeitschriftenbeitrag | Felix H. Walz, Monika Gibis, Rebecca Steppan, Andreas Dalferth, Kurt Herrmann, Jochen Weiss |
Fabrication and characterization of food-grade fibers from mixtures of maltodextrin and whey protein isolate using needleless electrospinning Journal of Applied Polymer Science | 2018 | Zeitschriftenbeitrag (peer-reviewed) | Kutzli, I., Gibis, M., Baier, S. K. and Weiss, J. |
Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages Meat Science | 2018 | Zeitschriftenbeitrag (peer-reviewed) | Felix H. Walz, Monika Gibis, Maren Fritz, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss |
Insignificance of lactose impurities on Generation and structural characteristics of thermally stabilised whey protein-pectin complexes International Dairy Journal | 2018 | Zeitschriftenbeitrag (peer-reviewed) | Protte, K.; Weiss, J.; Hinrichs, J. |
Modification of the interfacial properties of sodium caseinate using a commercial peptidase preparation from Geobacillus stearothermophilus Food Hydrocolloids | 2018 | Zeitschriftenbeitrag (peer-reviewed) | Ewert, J.; Glück, C.; Zeeb, B.; Weiss, J.; Stressler, T.; Fischer, L. |
Formation of Whey Protein Isolate (WPI)–Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning Journal of Agricultural and Food Chemistry | 2018 | Zeitschriftenbeitrag (peer-reviewed) | Kutzli, I., Gibis, M., Baier, S.K., Weiss, J. |
Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems Food Research International | 2018 | Zeitschriftenbeitrag (peer-reviewed) | Jonas Hilbig, Myriam Loeffler, Kurt Herrmann, Jochen Weiss |
Modulation of the Bitterness of Pea and Potato Proteins by a Complex Coacervation Method Food & Function | 2018 | Zeitschriftenbeitrag (peer-reviewed) | Zeeb, B.; Yavuz, M.; Dreher, J.; Ewert, J.; Stressler, T.; Fischer, L.; Ozcelik, B.; Weiss, J. |
Concentration effect of Quillaja saponin – co-surfactant mixtures on emulsifying properties Journal of Colloid and Surface Science | 2018 | Zeitschriftenbeitrag (peer-reviewed) | Reichert, C.L, Salminen, H., Badolato Bönisch, G., Schaefer, C., Weiss, J. |
Value addition of red beet (Beta vulgaris L.) by-products: Emulsion formation and stability International Journal of Food Science and Technology | 2018 | Zeitschriftenbeitrag (peer-reviewed) | Ralla, T., Salminen, H., Wolfangel, T., 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 | 2018 | Zeitschriftenbeitrag (peer-reviewed) | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Bildung und Inhibierung weißer Effloreszenzen auf der Oberfläche getrockneter Fleischerzeugnisse FEI Kurzberichte | 2017 | Bericht | Felix H. Walz, Monika Gibis, Kurt Herrmann, Jochen Weiss |
Panax Ginseng as new natural emulsifier | 2017 | Poster | Eva Herz, Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Investigation of exopolysaccharide-producing Lactobacillus plantarum 1.1478 in meat products | 2017 | Poster | Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss |
Investigation of heteropolysaccharide-producing Lactobacillus plantarum 1.1478 in meat products: cooked ham and spreadable raw sausage | 2017 | Poster | Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss |
Investigation of heteropolysaccharide-producing Lactobacillus plantarum TMW 1.1308 in cooked ham | 2017 | Poster | Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss |
Fabrication and characterization of food-grade fibers from mixtures of maltodextrin and different proteins using needleless electrospinning | 2017 | Poster | Ines Kutzli, Monika Gibis, Stefan K. Baier, Jochen Weiss |
Complexing agents as possibility to reduce the efflorescence formation on dry fermented sausages | 2017 | Poster | Felix Walz, Monika Gibis, Kurt Herrmann, and Jochen Weiss |
Glycoconjugate production from ultrafine electrospun whey protein isolate (WPI)-maltodextrin fibers | 2017 | Poster | Ines Kutzli, Monika Gibis, Jochen Weiss |
Preparation of WPI-Dextran-Glycoprotein Conjugates from Needleless Electrospun Fibers | 2017 | Poster | Johannes Dreher, Monika Gibis & Jochen Weiss |
Ultrafine electrospun whey protein isolate (WPI)-maltodextrin fibers as starting material for the production of glycoconjugates | 2017 | Poster | Ines Kutzli, Monika Gibis, Stefan K. Baier, Jochen Weiss |
Process stability of thermally stabilized whey protein-pectin complexes as new structuring elements for fat reduced Food systems | 2017 | Poster | Protte, K.; Graf, B.; Weiss, J.; Hinrichs, J. |
Oat bran extract as new natural emulsifier: Emulsion Stability | 2017 | Poster | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Sugar Beet Extract (Beta vulgaris L.) as New Natural Emulsifier: Emulsion Stability | 2017 | Poster | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Koreanischer Ginseng als natürlicher Emulgator | 2017 | Poster | Eva Herz, Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Emulsion formation using oat bran extract as new natural emulsifier | 2017 | Poster | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Sugar beet saponin extract from food by-products as new natural surfactant: Emulsion formation | 2017 | Poster | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Using Extracts from By-Products of Plant Stuff Processing as Natural Emulsifiers: Saponins | 2017 | Poster | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Interfacial and Emulsifying Properties of Panax Ginseng extracts | 2017 | Poster | Eva Herz, Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Interfacial and emulsifying properties of oat bran saponin extract | 2017 | Poster | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Interfacial and emulsifying properties of natural extracts obtained from food by-product streams | 2017 | Vortrag | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Plant Extracts from Food By-Products as Natural Emulsifier | 2017 | Vortrag | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Plant Saponin Extracts from Food By-Products As Natural Emulsifier | 2017 | Vortrag | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Plant saponins as new naturally-derived emulsifiers | 2017 | Vortrag | Salminen, H., Ralla, T., Weiss. J. |
Schnittkäsetechnologie für besondere Anforderungen dmz Deutsche Molkerei Zeitung | 2017 | Zeitschriftenbeitrag | Chaib, N.; Mertz, L.; Huber, S.; Hommer, A.; Huss, M.; Hinrichs, J.; Herrmann, K. |
Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein-pectin complexes Food Structure | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Protte, K.; Ruf, T.; Atamer, Z.; Sonne, A.; Weiss, J.; Hinrichs, J. |
Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios Food Function | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Benjamin Zeeb, Vanessa Schöck, Nicole Schmid, Lisa Majer, Kurt Herrmann, Jörg Hinrichs and Jochen Weiss |
Enzyme-Based Strategies for Structuring Foods for Improved Functionality Annual Review of Food Science and Technology | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Zeeb, B., McClements, D. J., & Weiss, J. |
Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles Food Research International | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Sandra Ebert, Charmaine K.W. Koo, Jochen Weiss, David Julian McClements |
Influence of casing material on the formation of efflorescences on dry fermented sausages LWT - Food Science and Technology | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Felix H. Walz, Monika Gibis, Maximilian Lein, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss, |
Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging Journal of the Science of Food and Agriculture | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Felix H. Walz, Monika Gibis, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss |
Large‑scale purification of epilactose using a semi‑preparative HPLC system European Food Research and Technology | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Kuschel, B.; Riemer, F.; Pfost, D.; Conrad, J.; Losch, C.; Claaßen, W.; Beifuß, U.; Weiss, J.; Mu, W.; Jiang, B.; Stressler, T.; Fischer, L. |
Effect of nitrogen fertilisation on the amino acid digestibility of different triticale genotypes in caecectomised laying hens Journal of the Science of Food and Agriculture | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Siegert W, Boguhn J, Maurer HP, Weiss J, Zuber T, Möhring J and Rodehutscord M |
Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages Food Research International | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Felix H. Walz, Monika Gibis, Pia Schrey, Kurt Herrmann, Corina L. Reichert, Jörg Hinrichs, Jochen Weiss |
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 | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Walz F. H., Gibis M., Koummarasy S., Reichert C. L., Herrmann K., Hinrichs J., Weiss J. |
Aging behavior of Quillaja saponin – pea protein interfaces Journal Colloid and Interface Science Communications | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Corina Reichert, Hanna Salminen, Juergen Utz, Gabriela Badolato Bönisch, Christian Schaefer, Jochen Weiss |
Emulsifying Properties of Natural Extracts from Panax ginseng L. Food Biophysics | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Theo Ralla, Eva Herz, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Sugar Beet Extract (Beta vulgaris L.) as New Natural Emulsifier: Emulsion Formation Journal of Agricultural and Food Chemistry | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Stability of Emulsions using a New Natural Emulsifier: Sugar Beet Extract (Beta Vulgaris L.) Food Biophysics | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Formation and stability of emulsions stabilised by Yucca saponin extract International Journal of Food Science & Technology | 2017 | Zeitschriftenbeitrag (peer-reviewed) | Theo Ralla, Hanna Salminen, Jessica Tuosto, Jochen Weiss |
Formation of Concentrated Biopolymer Particles Composed of Oppositely Charged WPI and Pectin for Food Applications Journal of Dispersion Science and Technology | 2016 | Arbeitspapier/Diskussionspapier | Catrin Stenger, Benjamin Zeeb, Jörg Hinrichs, Jochen Weiss |
Modulation of extruded collagen films by the addition of co-gelling proteins Journal of Food Engineering | 2016 | Arbeitspapier/Diskussionspapier | Oechsle, A. M., Häupler, M., Weigel, F., Gibis, M., Kohlus, R., Weiss, J. |
Survival of spoilage bacteria subjected to sequential eugenol and temperature treatments International Journal of Food Microbiology | 2016 | Arbeitspapier/Diskussionspapier | Manrique, Y., Suriyarak, S., Gibis, M., Schmidt, H., Weiss, J. |
Production of Protein Extracts from Heterotrophically Cultivated Chlorella protothecoides | 2016 | Poster | Lutz Grossmann, Caroline Kratzner, Jörg Hinrichs, Jochen Weiss |
Extraction of Functional Proteins from Chlorella sp. | 2016 | Poster | Lutz Grossmann, Caroline Kratzner, Jörg Hinrichs, Jochen Weiss |
Zellaufschluss von Mikroalgen für die Gewinnung von funktionellen Proteinen | 2016 | Poster | Lutz Grossmann, Caroline Kratzner, Jörg Hinrichs, Jochen Weiss |
Production of Protein Extracts from Heterotrophically Cultivated Chlorella protothecoides | 2016 | Poster | Lutz Grossmann, Caroline Kratzner, Jörg Hinrichs, Jochen Weiss |
Investigation of in-situ EPS-forming starter cultures in cooked ham model systems | 2016 | Poster | Jonas Hilbig, Myriam Loeffler, Kurt Herrmann, Jochen Weiss |
Elektrogesponnene Molkenproteinisolat (MPI)-Maltodextrin Fasern - Ausgangspunkt für die Bildung von Glykoprotein-Konjugaten | 2016 | Poster | Kutzli, I.; Gibis, M.; Weiss, J. |
Dextran-WPI-Konjugate durch Erhitzen elektrogesponnener Fasern | 2016 | Poster | Johannes Dreher, Monika Gibis, Jochen Weiss |
Influence of smoking intensity on the formation of white efflorescences on the surface of dry fermented sausages | 2016 | Poster | Felix Walz, Monika Gibis, Kurt Herrmann, Jochen Weiss |
INFLUENCE OF NITRATE REDUCTASE ACTIVITY OF STAPHYLOCOCCUS CARNOSUS STRAINS ON COLOR STABILITY OF SLICED CURED RAW HAM PACKED UNDER DIFFERENT CONDITIONS | 2016 | Poster | Kurt Herrmann, Ramona Bosse, Julia Freese, Monika Gibis, Anne Müller, Jochen Weiss |
The effect of acid-induced hydrolysis on the solubility of microalgae proteins | 2016 | Poster | Laixin Dai, Benjamin Zeeb, Lutz Großmann, Jacob Ewert, Jörg Hinrichs, Timo Stressler, Lutz Fischer, Jochen Weiss |
Structure-affecting enzymes to engineer food dispersions | 2016 | Poster | Benjamin Zeeb, Lutz Grossmann, Jacob Ewert, Timo Stressler, Lutz Fischer, Jochen Weiss |
Concentration effect of Quillaja saponin-Na-caseinate complexes on their emulsifying properties | 2016 | Poster | Corina L. Reichert, Hanna Salminen, Gabriela Badolato Bönisch, Christian Schäfer, Jochen Weiss |
Zuckerrübensaponin als neuer natürlicher Emulgator | 2016 | Poster | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Sugar beet saponin extract from food by-products as new natural surfactant: Emulsion stability | 2016 | Poster | Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss |
Extraktion und technofunktionelle Eigenschaften von Proteinen aus Mikroalgen | 2016 | Vortrag | Lutz Großmann, Jörg Hinrichs, Jochen Weiss |
Whey protein-pectin complexes as new structuring elements in fat reduced food systems | 2016 | Vortrag | Protte, K.; Sonne, A.; Weiss, J.; Hinrichs, J. |
Generieren prozessstabiler Molkenprotein-Pektin-Komplexe als neue Strukturierungselemente für Lebensmittelsysteme | 2016 | Vortrag | Protte, K.; Hinrichs, J.; Weiss, J. |
Molkenprotein-Pektin-Komplexe als neue Fat-Replacer-Systeme für fettreduzierten Käse? | 2016 | Vortrag | Protte, K.; Weiss, J.; Hinrichs, J. |
Process stability of whey protein-pectin complexes as new structuring elements in fat reduced food systems | 2016 | Vortrag | Protte, K.; Sonne, A.; Weiss, J.; Hinrichs, J. |
Sprühtrocknen von lebensmitteltauglichen Solid Lipid Nanopartikeln | 2016 | Vortrag | Salminen, H, Ankenbrand, J., Badolato, G., Weiss, J. |
Charakterisierung von Molkenprotein-Pektin-Komplexen - Einsatzmöglichkeiten in ausgewählten Fleischerzeugnissen | 2016 | Vortrag | Zeeb, B.; Hinrichs, J.; Weiss, J. |
Advances in the design of structured emulsions | 2016 | Vortrag | Zeeb, B., Weiss, J. |
Weißbeläge bei Rohwurst - ein lange beklagtes Phänomen | 2016 | Vortrag | Walz, Felix; |
Enzyme als Strukturmodulatoren von Lebensmitteldispersionen | 2016 | Vortrag | Zeeb, B., Ewert, J., Stressler, T., Fischer, L., Weiss, J. |
Grenzflächen- und Emulgiereigenschaften eines Quillaja Saponinextrakts | 2016 | Vortrag | Reichert, C., Jagic, C., Salminen, H., Badolato, G., Schäfer, C., Weiss, J. |
Technofunktionalität der Saponine: Erfahrungen und Hintergrundwissen der letzten Jahre | 2016 | Vortrag | Salminen, H., Ralla. T, Weiss, J |
Pectin-induced formation of spreadable and fat-reduced processed meat products Fleischwirtschaft | 2016 | Zeitschriftenbeitrag | Zeeb, B., Herz, L., Kinne, T., Herrmann, K., and Weiss, J., |
Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80 International Journal of Food Microbiology | 2016 | Zeitschriftenbeitrag (peer-reviewed) | Jonas Hilbig, Qiumin Ma, P. Michael Davidson, Jochen Weiss, and Qixin Zhong |
Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels International Dairy Journal | 2016 | Zeitschriftenbeitrag (peer-reviewed) | Mokoonlall, A.; Hippich, M.; Struch, M.; Berger, R. G.; Weiss, J.; Hinrichs, J. |
Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach Food Biophysics | 2016 | Zeitschriftenbeitrag (peer-reviewed) | Protte, K.; Bollow, C.; Sonne, A.; Menéndez-Aguirre, O.; Weiss, J.; Hinrichs, 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 | 2016 | Zeitschriftenbeitrag (peer-reviewed) | Salminen, H., Helgason, T., Kristinsson, K., Kristbergsson, K., Weiss, J. |