J. Weiss

Food Science · Critical reviews in food science and nutrition · 2003–2020

A researcher in the Science corpus: 13 papers; trusts 6 researchers and is trusted by 7 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 78 citations into it; #383 of 1,700 by trust here, #72 by citations
• Materials Chemistry — 43 citations into it
• Molecular Biology — 30 citations into it; #10,212 of 17,773 by trust here, #7,496 by citations
• Pharmaceutical Science — 21 citations into it
• Plant Science — 11 citations into it; #6,302 of 8,232 by trust here, #6,797 by citations
• Surfaces, Coatings and Films — 7 citations into it

Whom J. Weiss trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. D. McClements
2. S. Wissing
3. Demet Guzey
4. R. Müller

Who trusts J. Weiss overall

1. D. McClements
2. Hadar Arnon-Rips
3. I. Joye
4. M. Fathi
5. E. Poverenov
6. Bambang Kuswandi
7. R. Dhall
8. R. Ravichandran
9. H. M. Azeredo
10. S. Kentish

Papers from J. Weiss's perspective

Ordered by how strongly the researchers J. Weiss trusts endorse each paper. Same corpus, a different order for every researcher.

1. Enzyme Multilayers on Colloid Particles: Assembly, Stability, and Enzymatic Activity
2. Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing (Critical Reviews in Biotechnology)
3. Recent Developments in Microencapsulation of Food Ingredients
4. Casein micelle structure : What can be learned from milk synthesis and structural biology?
5. Unique milk protein based nanotubes: Food and nanotechnology meet
6. Functional dairy foods and ingredients
7. Viscosity as Related to Dietary Fiber: A Review (Critical reviews in food science and nutrition)
8. Food microstructure affects the bioavailability of several nutrients. (Journal of Food Science)
9. Biofortifying crops with essential mineral elements. (Trends in Plant Science)
10. Bioactive compounds from marine processing byproducts – A review

Their papers

• Functional Materials in Food Nanotechnology (2006) — 1,032 citations
• Electrospinning of chitosan–poly(ethylene oxide) blend nanofibers in the presence of micellar surfactant solutions (2009) — 242 citations
• Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion (2006) — 239 citations
• A review of recent progress on high internal-phase Pickering emulsions in food science (2020) — 269 citations
• Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes (2014) — 139 citations
• Electrospinning of food-grade nanofibers from cellulose acetate and egg albumen blends (2010) — 193 citations
• Factors Influencing the Chemical Stability of Carotenoids in Foods (2010) — 788 citations
• Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009) — 877 citations
• Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components (2008) — 207 citations
• Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components (2008) — 450 citations
• Emulsion-based delivery systems for lipophilic bioactive components. (2007) — 981 citations
• Molecular weight and degree of acetylation of high-intensity ultrasonicated chitosan (2005) — 141 citations
• Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions (2003) — 168 citations