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Food Research International (Ottawa, Ont.)|February 6, 2019
Concentration dependent rate constants of sodium substitute functionalities during wheat dough developmentMario Jekle, Andreea Necula, Margit Jekle, et al.Critical Reviews in Food Science and Nutrition|June 11, 2014
Wheat dough microstructure: the relation between visual structure and mechanical behaviorMario Jekle, 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|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 JekleJournal of the Science of Food and Agriculture|September 29, 2011
Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributesMargit Beck, Mario Jekle, Thomas BeckerJournal of the Science of Food and Agriculture|September 16, 2011
Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationshipMargit Beck, Mario Jekle, Thomas BeckerCarbohydrate Polymers|December 20, 2017
Direct link between specific structural levels of starch and hydration propertiesSabina Jakobi, Mario Jekle, Thomas BeckerCritical Reviews in Food Science and Nutrition|January 29, 2015
Technological and Analytical Methods for Arabinoxylan Quantification from CerealsClemens Döring, Mario Jekle, Thomas BeckerPageof 87