Jonas Hilbig - Concepedia

Author

Jonas Hilbig

University of Hohenheim ORCID

Also Known As

J. Hilbig, Jonas Hilbig

Publications

326

Citations

H-Index

Concepts

All Affiliations

University of Hohenheim

About

Jonas Hilbig is an author at University of Hohenheim specializing in health sciences, food safety, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	102
2	Engineering	3	3	103
3	Public Health	2	2	60
4	Biochemistry	2	2	42
5	Chemical Engineering	1	1	52

Jonas Hilbig

Publications

267

Citations

H-Index

Page 1

	Year	Citations
Structure and solution properties of sodium car☐ymethyl cellulose U. Ka ̈stner, H. Hoffmann, R. Do ̈nges, Colloids and Surfaces A Physicochemical and Engineering Aspects Materials ScienceNanocelluloseSodium Car☐ymethyl Cellulose	1997	79
Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80 Jonas Hilbig, Qiumin Ma, P. Michael Davidson, International Journal of Food Microbiology Food ChemistryChemical EngineeringAntimicrobial PackagingEngineeringTween 80	2016	52
Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst) Jonas Hilbig, Julia Gisder, Roman M. Prechtl, Food Hydrocolloids Food FermentationFood SpoilageFood MicrobiologyFood ProcessingMicrobiology	2019	46
Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems Jonas Hilbig, Myriam Loeffler, Kurt Herrmann Food Research International EngineeringFood FermentationBiochemistryLactic Acid BacteriaBiochemical Engineering	2018	28
Rheological and mechanical properties of alginate gels and films containing different chelators Jonas Hilbig, Katrin Hartlieb, Monika Gibis, Food Hydrocolloids Materials ScienceBiopolymer GelEngineeringMechanical PropertiesFunctional Property	2019	23
The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham Jonas Hilbig, Myriam Loeffler, Kurt Herrmann International Journal of Food Science & Technology Reconstructed HamBiomanufacturingFood FermentationIn Vitro FermentationBiochemistry	2019	14
Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings Jonas Hilbig, Katrin Hartlieb, Kurt Herrmann, Food Research International BiomanufacturingWhite Efflorescence FormationCo-extruded Alginate CasingsFood EngineeringFood Processing	2020	14
Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst) Jonas Hilbig, Lisa Hildebrandt, Kurt Herrmann, Journal of Food Science	2020	11

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