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Mario Jekle

Showing results (11-20 of 58) with videos related to

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Plos One|March 7, 2023
Strain-dependent assessment of dough's polymer structure and functionality during the baking processThekla Alpers, Thomas Becker, Mario Jekle
International Journal of Biological Macromolecules|December 12, 2025
Incorporation of basil (Ocimum bacilicum L.) seed gum into spray dried pre-gelatinized wheat starch: Modulation of physicochemical properties, rheology, and in vitro digestibilityAlireza Yousefi, Shahla Khodabakhshaghdam, Mario Jekle
International Journal of Biological Macromolecules|June 26, 2019
Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects - A reviewSilvia Brandner, Thomas Becker, Mario Jekle
Carbohydrate Polymers|August 20, 2017
Structure stabilization in starch-quinoa bran doughs: The role of water availability and gelatinizationMaike Föste, Mario Jekle, Thomas Becker
International Journal of Biological Macromolecules|January 13, 2024
Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis propertiesAlireza Yousefi, Komla Ako, Mario Jekle
Foods (Basel, Switzerland)|May 19, 2018
High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and HydrationSabina Jakobi, Mario Jekle, Thomas Becker
Journal of Food Science|March 15, 2022
Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systemsSilvia Brandner, Thomas Becker, Mario Jekle
Journal of Texture Studies|October 12, 2022
Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regimeAhmed Raouf Fahmy, Mario Jekle, Thomas Becker
Food Research International (Ottawa, Ont.)|December 6, 2025
Structure design in food 3D printing - Anisotropy formation and spatial distribution of fibrous structures using combined dual and coaxial extrusion for meat alternativesRobert Fribus, Ahmed Raouf Fahmy, Mario Jekle
Foods (Basel, Switzerland)|September 28, 2023
Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific StatusAhmed Raouf Fahmy, Antonio Derossi, Mario Jekle
Pageof 6

Showing results (11-20 of 58) with videos related to

Sort By:
Pageof 6
Plos One|March 7, 2023
Strain-dependent assessment of dough's polymer structure and functionality during the baking processThekla Alpers, Thomas Becker, Mario Jekle
International Journal of Biological Macromolecules|December 12, 2025
Incorporation of basil (Ocimum bacilicum L.) seed gum into spray dried pre-gelatinized wheat starch: Modulation of physicochemical properties, rheology, and in vitro digestibilityAlireza Yousefi, Shahla Khodabakhshaghdam, Mario Jekle
International Journal of Biological Macromolecules|June 26, 2019
Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects - A reviewSilvia Brandner, Thomas Becker, Mario Jekle
Carbohydrate Polymers|August 20, 2017
Structure stabilization in starch-quinoa bran doughs: The role of water availability and gelatinizationMaike Föste, Mario Jekle, Thomas Becker
International Journal of Biological Macromolecules|January 13, 2024
Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis propertiesAlireza Yousefi, Komla Ako, Mario Jekle
Foods (Basel, Switzerland)|May 19, 2018
High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and HydrationSabina Jakobi, Mario Jekle, Thomas Becker
Journal of Food Science|March 15, 2022
Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systemsSilvia Brandner, Thomas Becker, Mario Jekle
Journal of Texture Studies|October 12, 2022
Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regimeAhmed Raouf Fahmy, Mario Jekle, Thomas Becker
Food Research International (Ottawa, Ont.)|December 6, 2025
Structure design in food 3D printing - Anisotropy formation and spatial distribution of fibrous structures using combined dual and coaxial extrusion for meat alternativesRobert Fribus, Ahmed Raouf Fahmy, Mario Jekle
Foods (Basel, Switzerland)|September 28, 2023
Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific StatusAhmed Raouf Fahmy, Antonio Derossi, Mario Jekle
Pageof 6