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Carbohydrate Polymers|December 20, 2017
Direct link between specific structural levels of starch and hydration propertiesSabina Jakobi, Mario Jekle, Thomas BeckerJournal of Molecular Biology|June 4, 2017
Connection of Protein Transport and Organelle Contact Sites in MitochondriaLars Ellenrieder, Heike Rampelt, Thomas BeckerCritical Reviews in Food Science and Nutrition|January 29, 2015
Technological and Analytical Methods for Arabinoxylan Quantification from CerealsClemens Döring, Mario Jekle, Thomas BeckerPlos One|March 7, 2023
Strain-dependent assessment of dough's polymer structure and functionality during the baking processThekla Alpers, Thomas Becker, Mario JekleJournal of Agricultural and Food Chemistry|May 30, 2023
Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based BeveragesStefan Ritter, Martina Gastl, Thomas BeckerPolymers|April 10, 2019
Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during GrindingSabina Paulik, Mario Jekle, Thomas BeckerPolymers|April 11, 2019
Gluten Polymer Networks-A Microstructural Classification in Complex SystemsIsabelle Lucas, Thomas Becker, Mario JekleFood Chemistry|May 25, 2023
Formation response of kilned specialty malt odorant markers to controlled malting process parametersRaphael Prado, Martina Gastl, Thomas BeckerFood Chemistry|January 14, 2018
Mechanical wheat flour modification and its effect on protein network structure and dough rheologyStefanie Hackenberg, Mario Jekle, Thomas BeckerInternational Journal of Biological Macromolecules|September 18, 2021
Impact of the particle-polymer interface on small- and large-scale deformation response in protein- and carbohydrate-based food matricesSilvia Brandner, Thomas Becker, Mario JeklePageof 88