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Chemistry
Germany
2026

D-Index & Metrics

Chemistry

D-Index
97
Citations
33533
World Ranking
1467
National Ranking
111

Research.com Recognitions

  • 2026 - Research.com Chemistry in Germany Leader Award

Overview

Jochen Weiss is affiliated with the University of Hohenheim in Germany and has published extensively in the field of Agricultural and Biological Sciences, with a focus on Food Science. Their research covers several subfields including Animal Science and Zoology, Molecular Biology, Nutrition and Dietetics, and Ecology.

Their scholarly work spans a diverse range of topics, among which the following are central:

  • Proteins in Food Systems
  • Meat and Animal Product Quality
  • Food Chemistry and Fat Analysis
  • Agriculture Sustainability and Environmental Impact
  • Microencapsulation and Drying Processes
  • Sensory Analysis and Statistical Methods
  • Polysaccharides Composition and Applications

Frequent publication venues for Jochen Weiss include:

  • European Food Research and Technology
  • Food Hydrocolloids
  • Journal of Food Science
  • Food Research International
  • Applied Sciences

Notable recent papers authored or coauthored by Jochen Weiss are:

  • A review of recent progress on high internal-phase Pickering emulsions in food science, 2020, Trends in Food Science & Technology
  • Alternative Protein Sources as Technofunctional Food Ingredients, 2021, Annual Review of Food Science and Technology
  • Recent advances in the composition, extraction and food applications of plant-derived oleosomes, 2020, Trends in Food Science & Technology
  • Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application, 2021, Foods
  • Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs, 2021, Foods

Jochen Weiss has collaborated frequently with several researchers in the field, including:

  • Monika Gibis
  • Nino Terjung
  • Hanna Salminen
  • Kurt Herrmann
  • Lutz Großmann

Best Publications

  • Functional Materials in Food Nanotechnology

    Jochen Weiss;Paul Takhistov;D. Julian McClements

  • Emulsion-based delivery systems for lipophilic bioactive components.

    D.J. McClements;E.A. Decker;J. Weiss

  • Structural design principles for delivery of bioactive components in nutraceuticals and functional foods.

    David Julian McClements;Eric Andrew Decker;Yeonhwa Park;Jochen Weiss

  • Factors Influencing the Chemical Stability of Carotenoids in Foods

    Caitlin S Boon;D Julian McClements;Jochen Weiss;Eric A Decker

  • High intensity ultrasound-assisted extraction of oil from soybeans

    Haizhou Li;Lester Pordesimo;Jochen Weiss

  • Liposomal Nanocapsules in Food Science and Agriculture

    T Matthew Taylor;P Michael Davidson;Barry D Bruce;Jochen Weiss

  • Structural and functional changes in ultrasonicated bovine serum albumin solutions.

    İbrahim Gülseren;Demet Güzey;Barry D. Bruce;Jochen Weiss

  • Advances in ingredient and processing systems for meat and meat products.

    Jochen Weiss;Monika Gibis;Valerie Schuh;Hanna Salminen

  • Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

    Jochen Weiss;Eric A. Decker;D. Julian McClements;Kristberg Kristbergsson

  • Nanotechnology in nutraceuticals and functional foods

    Hongda Chen;Jochen Weiss;Fereidoon Shahidi

  • Ultrasound Technologies for Food and Bioprocessing

    Hao Feng;Gustavo V. Barbosa-Canovas;Jochen Weiss

  • Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion

    Felix Ostertag;Jochen Weiss;David Julian McClements

  • Fabrication, functionalization, and application of electrospun biopolymer nanofibers.

    Christina Kriegel;Alessandra Arecchi;Kevin Kit;D J McClements

  • Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN).

    T. Helgason;T.S. Awad;K. Kristbergsson;D.J. McClements

  • What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox.

    Mickaël Laguerre;Christelle Bayrasy;Atikorn Panya;Jochen Weiss

  • Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox.

    Mickaël Laguerre;Luis Javier Lopez Giraldo;Jérôme Lecomte;Maria-Cruz Figueroa-Espinoza

  • Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion

    Saehun Mun;Eric A. Decker;Yeonhwa Park;Jochen Weiss

  • Electrospinning of chitosan–poly(ethylene oxide) blend nanofibers in the presence of micellar surfactant solutions

    C. Kriegel;K.M. Kit;D.J. McClements;J. Weiss

  • A review of recent progress on high internal-phase Pickering emulsions in food science

    Abdullah;Jochen Weiss;Talha Ahmad;Cen Zhang

  • Nanostructured Encapsulation Systems: Food Antimicrobials

    Jochen Weiss;Sylvia Gaysinsky;Michael Davidson;Julian McClements

  • Designing food structure to control stability, digestion, release and absorption of lipophilic food components

    David Julian McClements;Eric Andrew Decker;Yeonhwa Park;Jochen Weiss

  • Ultrasound: Food Processing

    Hao Feng;Jochen Weiss

Frequent Co-Authors

Jörg Hinrichs
Jörg Hinrichs University of Hohenheim
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Eric A. Decker
Eric A. Decker University of Massachusetts Amherst
Herbert Schmidt
Herbert Schmidt University of Hohenheim
Pierre Villeneuve
Pierre Villeneuve Montpellier SupAgro
P. Michael Davidson
P. Michael Davidson University of Tennessee at Knoxville
Shai Barbut
Shai Barbut University of Guelph
Alejandro G. Marangoni
Alejandro G. Marangoni University of Guelph
Esra Capanoglu
Esra Capanoglu Istanbul Technical University
Yeonhwa Park
Yeonhwa Park University of Massachusetts Amherst

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