Jochen Weiß

25.4k total citations · 4 hit papers
408 papers, 19.3k citations indexed

About

Jochen Weiß is a scholar working on Food Science, Animal Science and Zoology and Organic Chemistry. According to data from OpenAlex, Jochen Weiß has authored 408 papers receiving a total of 19.3k indexed citations (citations by other indexed papers that have themselves been cited), including 311 papers in Food Science, 109 papers in Animal Science and Zoology and 65 papers in Organic Chemistry. Recurrent topics in Jochen Weiß's work include Proteins in Food Systems (218 papers), Meat and Animal Product Quality (107 papers) and Microencapsulation and Drying Processes (79 papers). Jochen Weiß is often cited by papers focused on Proteins in Food Systems (218 papers), Meat and Animal Product Quality (107 papers) and Microencapsulation and Drying Processes (79 papers). Jochen Weiß collaborates with scholars based in Germany, United States and Switzerland. Jochen Weiß's co-authors include David Julian McClements, Monika Gibis, Eric A. Decker, Hanna Salminen, Barry D. Bruce, Jörg Hinrichs, Benjamin Zeeb, P. Michael Davidson, Lutz Großmann and Yeonhwa Park and has published in prestigious journals such as Langmuir, The Journal of Physical Chemistry and Journal of Agricultural and Food Chemistry.

In The Last Decade

Jochen Weiß

403 papers receiving 18.7k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

2009 649 citations Jochen Weiß et al. Critical Reviews in Food Science and Nutrition profile →
Factors Influencing the Chemical Stability of Carotenoids in Foods

2010 644 citations Jochen Weiß et al. Critical Reviews in Food Science and Nutrition profile →
Functional Materials in Food Nanotechnology

2006 614 citations Jochen Weiß et al. profile →
Structural and functional changes in ultrasonicated bovine serum albumin solutions

2006 500 citations Jochen Weiß et al. profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Jochen Weiß Germany	72	11.9k	3.1k	2.7k	2.6k	2.5k	408	19.3k
Chin Ping Tan Malaysia	69	9.2k 0.8×	3.0k 1.0×	1.2k 0.4×	2.9k 1.1×	1.4k 0.6×	594	17.9k
Donghong Liu China	77	7.9k 0.7×	4.4k 1.4×	1.9k 0.7×	971 0.4×	2.7k 1.1×	512	21.6k
Bin Li China	70	9.2k 0.8×	3.2k 1.0×	1.1k 0.4×	1.1k 0.4×	3.2k 1.3×	602	17.3k
Benu Adhikari Australia	87	13.7k 1.1×	2.2k 0.7×	2.0k 0.7×	881 0.3×	4.3k 1.7×	463	23.5k
Jie Chen China	65	6.9k 0.6×	4.4k 1.4×	2.6k 1.0×	719 0.3×	1.1k 0.4×	514	16.2k
Alejandro G. Marangoni Canada	73	12.8k 1.1×	1.5k 0.5×	3.2k 1.2×	2.3k 0.9×	1.1k 0.4×	454	16.8k
António A. Vicente Portugal	84	10.7k 0.9×	3.6k 1.2×	1.9k 0.7×	1.2k 0.5×	7.5k 3.0×	489	25.1k
Juming Tang United States	81	13.0k 1.1×	1.5k 0.5×	2.3k 0.9×	1.4k 0.5×	1.3k 0.5×	452	22.9k
Chengmei Liu China	77	10.8k 0.9×	2.9k 0.9×	837 0.3×	959 0.4×	2.0k 0.8×	426	17.9k
Manuela Pintado Portugal	76	9.7k 0.8×	6.7k 2.2×	1.9k 0.7×	1.2k 0.5×	3.7k 1.5×	760	24.8k

Countries citing papers authored by Jochen Weiß

Since Specialization

Citations

This map shows the geographic impact of Jochen Weiß's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Jochen Weiß with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jochen Weiß more than expected).

Fields of papers citing papers by Jochen Weiß

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Jochen Weiß. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Jochen Weiß. The network helps show where Jochen Weiß may publish in the future.

Co-authorship network of co-authors of Jochen Weiß

This figure shows the co-authorship network connecting the top 25 collaborators of Jochen Weiß. A scholar is included among the top collaborators of Jochen Weiß based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Jochen Weiß. Jochen Weiß is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Witte, Franziska, et al.. (2025). Investigation of Biochars in Terms of Vitamin E Adsorption Capacity. Applied Sciences. 15(11). 5983–5983.

Weiß, Jochen, et al.. (2025). Precision Processing for Value-Added Fats and Oils. Annual Review of Food Science and Technology. 16(1). 39–61. 1 indexed citations

Rigling, Marina, et al.. (2024). Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging. Journal of Agricultural and Food Chemistry. 72(20). 11597–11605. 3 indexed citations

Weiß, Jochen, et al.. (2024). Effect of oil–water colloidal states in liquid feeds on extrudability and textural attributes of high-moisture meat alternatives. Sustainable Food Technology. 2(5). 1569–1582. 3 indexed citations

Gibis, Monika, et al.. (2023). Effect of re‐fed meat in beef hamburger production. 3(12). 646–654. 1 indexed citations

Terjung, Nino, et al.. (2023). Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue. Future Foods. 7. 100235–100235. 8 indexed citations

Gibis, Monika, et al.. (2023). Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers. Journal of Food Engineering. 353. 111526–111526. 2 indexed citations

Rigling, Marina, et al.. (2023). Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures. Separations. 10(3). 176–176. 8 indexed citations

Witte, Franziska, Monika Gibis, Jochen Weiß, et al.. (2022). Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat. Applied Sciences. 12(20). 10590–10590. 13 indexed citations

10.

Großmann, Lutz, et al.. (2021). Influence of hydrophobic and hydrophilic filler particles on thermal expansion and cooking loss in meat protein gels. International Journal of Food Science & Technology. 56(8). 3979–3990. 2 indexed citations

11.

Funke, Matthias, et al.. (2021). Emulsifying properties of lentil protein preparations obtained by dry fractionation. European Food Research and Technology. 248(2). 381–391. 14 indexed citations

12.

Profeta, Adriano, Marie‐Christin Baune, Sergiy Smetana, et al.. (2021). Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium. Future Foods. 4. 100088–100088. 35 indexed citations

13.

Baune, Marie‐Christin, Adriano Profeta, Sergiy Smetana, et al.. (2021). Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability. Future Foods. 4. 100081–100081. 48 indexed citations

14.

Ebert, Sandra, Marie‐Christin Baune, Keshia Broucke, et al.. (2021). Buffering capacity of wet texturized plant proteins in comparison to pork meat. Food Research International. 150(Pt B). 110803–110803. 19 indexed citations

15.

Gibis, Monika, et al.. (2020). Colour change with longitudinal compression supports hypothesis of multilayer interference as cause for meat iridescence. International Journal of Food Science & Technology. 56(1). 250–258. 5 indexed citations

16.

Gibis, Monika & Jochen Weiß. (2017). Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties. Food Chemistry. 229. 828–836. 41 indexed citations

17.

Chun, Ji‐Yeon, Jochen Weiß, Monika Gibis, Mi‐Jung Choi, & Geun-Pyo Hong. (2016). Change of Multiple-Layered Phospholipid Vesicles Produced by Electrostatic Deposition of Polymers during Storage. International Journal of Food Engineering. 12(8). 763–771. 2 indexed citations

18.

Gibis, Monika, et al.. (2016). Recent advances in cured raw ham manufacture. Critical Reviews in Food Science and Nutrition. 58(4). 610–630. 52 indexed citations

19.

Weiß, Jochen, et al.. (2015). Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability. Colloids and Surfaces B Biointerfaces. 135. 525–532. 14 indexed citations

20.

Golden, David A., et al.. (2004). Inactivation of Escherichia coli O157:H7 by High-Intensity Ultrasonication in the Presence of Salts. Foodborne Pathogens and Disease. 1(4). 267–280. 21 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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