Jochen Weiß

机构：University of Hohenheim · ORCID：0000-0003-1669-1507

发表论文 469 篇 · 总被引 27145 次 · h-index 85

代表论文

Physico-chemical characterization of ten commercial pea protein isolates (2024 · Food Hydrocolloids · 被引 37)
Anticipating food structure of meat products from mastication physics applying machine learning (2023 · Food Research International · 被引 18)
Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion (2025 · Food Hydrocolloids · 被引 17)
Cold gelation of canola protein isolate and canola protein hydrolysates (2024 · Food Hydrocolloids · 被引 16)
Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio (2024 · Journal of Food Science · 被引 16)
Enhancing the stability of xanthan/locust bean gum–based double emulsions using canola and medium-chain triglyceride oils: Examination of physicochemical and thermal properties (2025 · Food Chemistry · 被引 14)