Weiss J - Search Results

1

Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment.

Oppen D, Schmidt F, Braitmaier SH, Hinrichs J, Weiss J. Oppen D, et al. Among authors: weiss j. Food Res Int. 2024 Sep;192:114694. doi: 10.1016/j.foodres.2024.114694. Epub 2024 Jul 6. Food Res Int. 2024. PMID: 39147542 Free article.

2

Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials.

Terjung N, Löffler M, Gibis M, Hinrichs J, Weiss J. Terjung N, et al. Among authors: weiss j. Food Funct. 2012 Mar;3(3):290-301. doi: 10.1039/c2fo10198j. Epub 2011 Dec 20. Food Funct. 2012. PMID: 22183117

3

Effect of temperature and pH on the solubility of caseins: environmental influences on the dissociation of α(S)- and β-casein.

Post AE, Arnold B, Weiss J, Hinrichs J. Post AE, et al. Among authors: weiss j. J Dairy Sci. 2012 Apr;95(4):1603-16. doi: 10.3168/jds.2011-4641. J Dairy Sci. 2012. PMID: 22459808 Free article.

4

Isothermal titration calorimetry as a tool to determine the thermodynamics of demicellization processes.

Kessler A, Zeeb B, Kranz B, Menéndez-Aguirre O, Fischer L, Hinrichs J, Weiss J. Kessler A, et al. Among authors: weiss j. Rev Sci Instrum. 2012 Oct;83(10):105104. doi: 10.1063/1.4754718. Rev Sci Instrum. 2012. PMID: 23126801

5

Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.

Krzeminski A, Tomaschunas M, Köhn E, Busch-Stockfisch M, Weiss J, Hinrichs J. Krzeminski A, et al. Among authors: weiss j. J Food Sci. 2013 Feb;78(2):S314-9. doi: 10.1111/1750-3841.12013. Epub 2013 Jan 11. J Food Sci. 2013. PMID: 23311463

6

Properties of an αs-casein-rich casein fraction: influence of dialysis on surface properties, miscibility, and micelle formation.

Kessler A, Menéndez-Aguirre O, Hinrichs J, Stubenrauch C, Weiss J. Kessler A, et al. Among authors: weiss j. J Dairy Sci. 2013 Sep;96(9):5575-90. doi: 10.3168/jds.2013-6788. Epub 2013 Jul 17. J Dairy Sci. 2013. PMID: 23871380 Free article.

7

Alphas-casein-PE6400 mixtures: a fluorescence study.

Kessler A, Menéndez-Aguirre O, Hinrichs J, Stubenrauch C, Weiss J. Kessler A, et al. Among authors: weiss j. Faraday Discuss. 2013;166:399-416. doi: 10.1039/c3fd00102d. Faraday Discuss. 2013. PMID: 24611290

8

αs-Casein-PE6400 mixtures: surface properties, miscibility and self-assembly.

Kessler A, Menéndez-Aguirre O, Hinrichs J, Stubenrauch C, Weiss J. Kessler A, et al. Among authors: weiss j. Colloids Surf B Biointerfaces. 2014 Jun 1;118:49-56. doi: 10.1016/j.colsurfb.2014.03.030. Epub 2014 Mar 27. Colloids Surf B Biointerfaces. 2014. PMID: 24727118

9

Quantification of bio- and techno-functional peptides in tryptic bovine micellar casein and β-casein hydrolysates.

Holder A, Thienel K, Klaiber I, Pfannstiel J, Weiss J, Hinrichs J. Holder A, et al. Among authors: weiss j. Food Chem. 2014 Sep 1;158:118-24. doi: 10.1016/j.foodchem.2014.02.104. Epub 2014 Feb 28. Food Chem. 2014. PMID: 24731322

10

Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product.

Terjung N, Monville C, Loeffler M, Gibis M, Hinrichs J, Weiss J. Terjung N, et al. Among authors: weiss j. J Food Sci. 2014 Oct;79(10):M2056-65. doi: 10.1111/1750-3841.12641. Epub 2014 Sep 16. J Food Sci. 2014. PMID: 25227890

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