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D-Index & Metrics

Biology and Biochemistry

D-Index
48
Citations
7886
World Ranking
18437
National Ranking
1265

Overview

Jörg Hinrichs is affiliated with the University of Hohenheim in Germany. Their research primarily spans the field of Agricultural and Biological Sciences, with a focus on Food Science, Nutrition and Dietetics, Molecular Biology, Biotechnology, and Animal Science and Zoology.

Their work addresses several main topics, including:

  • Proteins in Food Systems
  • Probiotics and Fermented Foods
  • Microencapsulation and Drying Processes
  • Meat and Animal Product Quality
  • Microbial Inactivation Methods
  • Polysaccharides Composition and Applications
  • Protein Hydrolysis and Bioactive Peptides

Jörg Hinrichs has published extensively in a number of scientific journals. Frequent publication venues include:

  • International Dairy Journal (23 publications)
  • Food Hydrocolloids (7 publications)
  • Journal of Food Engineering (6 publications)
  • SSRN Electronic Journal (5 publications)
  • International Journal of Food Microbiology (4 publications)

Some recent papers demonstrate the diversity and applied nature of their research, such as:

  • Development and validation of an RP-HPLC DAD method for the simultaneous quantification of minor and major whey proteins, 2020, Food Chemistry
  • Emulsifying properties of acid-hydrolyzed insoluble protein fraction from Chlorella protothecoides: Formation and storage stability of emulsions, 2020, Food Hydrocolloids
  • Anomaly detection during milk processing by autoencoder neural network based on near-infrared spectroscopy, 2021, Journal of Food Engineering
  • Current practices with commercial scale bovine lactoferrin production and alternative approaches, 2021, International Dairy Journal
  • Impact of the powder particle size on the oxidative stability of microencapsulated oil, 2020, Powder Technology

Throughout their career, Jörg Hinrichs has collaborated frequently with several co-authors. The most recurrent collaborators include:

  • Zeynep Atamer (17 collaborations)
  • Reinhard Kohlus (11 collaborations)
  • Max Blankart (10 collaborations)
  • Bernd Hitzmann (9 collaborations)
  • Fabian Ostertag (8 collaborations)

Best Publications

  • Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

    Genia Lücking;Marina Stoeckel;Zeynep Atamer;Jörg Hinrichs

  • Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential.

    Mario von Neubeck;Claudia Baur;Manuel Krewinkel;Marina Stoeckel

  • Incorporation of whey proteins in cheese

    J. Hinrichs

  • Effect of the Fat Globule Sizes on the Meltdown of Ice Cream

    M.M.R. Koxholt;B. Eisenmann;J. Hinrichs

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

    Nino Terjung;Myriam Löffler;Monika Gibis;Jörg Hinrichs

  • Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of αS- and β-casein

    A.E. Post;B. Arnold;J. Weiss;J. Hinrichs

  • Production and physiological action of the disaccharide lactulose

    R. Schuster-Wolff-Bühring;L. Fischer;J. Hinrichs

  • Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data

    Alina Sonne;Mechthild Busch-Stockfisch;Jochen Weiss;Jörg Hinrichs

  • Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates

    Chutima Thongkaew;Monika Gibis;Jörg Hinrichs;Jochen Weiss

  • Structural properties of stirred yoghurt as influenced by whey proteins

    Alina Krzeminski;Katja Großhable;Jörg Hinrichs

  • Antigenic response of bovine β-lactoglobulin influenced by ultra-high pressure treatment and temperature

    Nicole Kleber;Silvia Maier;Jörg Hinrichs

  • Screening for and characterization of Lactococcus lactis bacteriophages with high thermal resistance

    Zeynep Atamer;Jochen Dietrich;Mareile Müller-Merbach;Horst Neve

  • Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems

    Alina Krzeminski;Katharina Angelika Prell;Mechthild Busch-Stockfisch;Jochen Weiss

  • Apparent voluminosity of casein micelles determined by rheometry.

    Stefan Nöbel;Konrad Weidendorfer;Jörg Hinrichs

  • Quantification of the proteolytic and lipolytic activity of microorganisms isolated from raw milk

    Claudia Baur;Manuel Krewinkel;Bertolt Kranz;Mario von Neubeck

  • Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure

    Aryama Mokoonlall;Stefan Nöbel;Jörg Hinrichs

  • Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life

    Marina Stoeckel;Melanie Lidolt;Veronika Achberger;Claudia Glück

  • Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients.

    Lutz Grossmann;Jörg Hinrichs;Jochen Weiss

  • Effect of precipitation, lyophilization, and organic solvent extraction on preparation of protein-rich powders from the microalgae Chlorella protothecoides

    L. Grossmann;S. Ebert;J. Hinrichs;J. Weiss

  • Bovine β-casein : Isolation, properties and functionality. A review

    Zeynep Atamer;Antonie E. Post;Thomas Schubert;Aline Holder

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

    Alina Krzeminski;Maja Tomaschunas;Ehrhard Köhn;Mechthild Busch-Stockfisch

Frequent Co-Authors

Jochen Weiss
Jochen Weiss University of Hohenheim
Horst Neve
Horst Neve Max Rubner Institut
Siegfried Scherer
Siegfried Scherer Technical University of Munich
Ulrich Kulozik
Ulrich Kulozik Technical University of Munich
Knut J. Heller
Knut J. Heller Max Rubner Institut
Charles M. A. P. Franz
Charles M. A. P. Franz Max Rubner-Institut
Andreas Fritsche
Andreas Fritsche University of Tübingen
Thomas Hofmann
Thomas Hofmann Technical University of Munich
Remko M. Boom
Remko M. Boom Wageningen University & Research
Herbert Schmidt
Herbert Schmidt University of Hohenheim

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