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Chemistry
Germany
2026

D-Index & Metrics

Chemistry

D-Index
97
Citations
33533
World Ranking
1467
National Ranking
112

Jochen Weiss publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Jochen Weiss sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 437 publications — 84th percentile

84% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Jochen Weiss D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Jochen Weiss sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 97 D-Index — 92nd percentile

92% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

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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