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Mario Jekle

Showing results (21-30 of 58) with videos related to

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Scientific Reports|March 20, 2019
Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructureIsabelle Lucas, Hannes Petermeier, Thomas Becker, et al.
Food Chemistry|October 22, 2019
Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategiesMaike Föste, Christoph Verheyen, Mario Jekle, et al.
Carbohydrate Polymers|February 9, 2018
Maltose formation in wheat dough depending on mechanical starch modification and dough hydrationStefanie Hackenberg, Thomas Leitner, Mario Jekle, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Protein network analysis - A new approach for quantifying wheat dough microstructureIsabelle Bernklau, Lars Lucas, Mario Jekle, et al.
Journal of Agricultural and Food Chemistry|June 29, 2023
Climate-Nutrient-Crop Model: Novel Insights into Grain-Based Food QualityXudong Zhang, Andreas Blennow, Mario Jekle, et al.
Food Chemistry|May 15, 2022
Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flowThekla Alpers, Johanna Olma, Mario Jekle, et al.
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.
Journal of the Science of Food and Agriculture|July 16, 2010
Effects of selected lactic acid bacteria on the characteristics of amaranth sourdoughMario Jekle, Andreas Houben, Martin Mitzscherling, et al.
Polymers|February 26, 2022
Micro-Scale Shear Kneading-Gluten Network Development under Multiple Stress-Relaxation Steps and Evaluation via Multiwave RheologyLeonhard Maria Vidal, Andre Braun, Mario Jekle, et al.
Food Chemistry|April 5, 2017
On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and breadClemens Döring, Mohamed A Hussein, Mario Jekle, et al.
Pageof 6

Showing results (21-30 of 58) with videos related to

Sort By:
Pageof 6
Scientific Reports|March 20, 2019
Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructureIsabelle Lucas, Hannes Petermeier, Thomas Becker, et al.
Food Chemistry|October 22, 2019
Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategiesMaike Föste, Christoph Verheyen, Mario Jekle, et al.
Carbohydrate Polymers|February 9, 2018
Maltose formation in wheat dough depending on mechanical starch modification and dough hydrationStefanie Hackenberg, Thomas Leitner, Mario Jekle, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Protein network analysis - A new approach for quantifying wheat dough microstructureIsabelle Bernklau, Lars Lucas, Mario Jekle, et al.
Journal of Agricultural and Food Chemistry|June 29, 2023
Climate-Nutrient-Crop Model: Novel Insights into Grain-Based Food QualityXudong Zhang, Andreas Blennow, Mario Jekle, et al.
Food Chemistry|May 15, 2022
Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flowThekla Alpers, Johanna Olma, Mario Jekle, et al.
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.
Journal of the Science of Food and Agriculture|July 16, 2010
Effects of selected lactic acid bacteria on the characteristics of amaranth sourdoughMario Jekle, Andreas Houben, Martin Mitzscherling, et al.
Polymers|February 26, 2022
Micro-Scale Shear Kneading-Gluten Network Development under Multiple Stress-Relaxation Steps and Evaluation via Multiwave RheologyLeonhard Maria Vidal, Andre Braun, Mario Jekle, et al.
Food Chemistry|April 5, 2017
On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and breadClemens Döring, Mohamed A Hussein, Mario Jekle, et al.
Pageof 6