Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Mario Jekle

Showing results (41-50 of 58) with videos related to

Pageof 6
Sort By:
Gels (Basel, Switzerland)|March 28, 2023
Improving the Leavening Effect of Ice like CO<sub>2</sub> Gas Hydrates by Addition of Gelling Agents in Wheat BreadShubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, et al.
International Journal of Biological Macromolecules|January 10, 2021
Thermally induced gluten modification observed with rheology and spectroscopiesMonika C Wehrli, Tim Kratky, Marina Schopf, et al.
Food Chemistry|August 5, 2019
Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model doughSabina Paulik, Wen Wen Yu, Bernadine Flanagan, et al.
Current Research in Food Science|December 1, 2025
Structure formation in fruit preparations by fruit fermentates produced with exopolysaccharide-forming lactic acid bacteriaSilvan Festini, Dor Zipori, Marc Wallisch, et al.
Environmental Pollution (Barking, Essex : 1987)|January 20, 2012
The response of rice grain quality to ozone exposure during growth depends on ozone level and genotypeMichael Frei, Yoshihisa Kohno, Stefan Tietze, et al.
Foods (Basel, Switzerland)|March 13, 2025
Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from MaizeUlrich Sukop, Katharina Hoefler, Denisse Bender, et al.
Foods (Basel, Switzerland)|July 29, 2023
Application of CO<sub>2</sub> Gas Hydrates as Leavening Agents in Black-and-White CookiesAnn Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, et al.
Foods (Basel, Switzerland)|April 23, 2022
Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic BacteriaSendeku Takele Alemneh, Shimelis Admassu Emire, Mario Jekle, et al.
Journal of Texture Studies|August 22, 2023
Microscopic analysis of gluten network development under shear load-combining confocal laser scanning microscopy with rheometryLeonhard Maria Vidal, Hans Ewigmann, Clemens Schuster, et al.
Journal of Agricultural and Food Chemistry|April 2, 2025
Optimization and Validation of Arabinoxylan Quantification in Gluten-Free Cereals via HPAEC-PAD Based on Design of ExperimentsKatharina Hoefler, Ulrich Sukop, Stefan Scheler, et al.
Pageof 6

Showing results (41-50 of 58) with videos related to

Sort By:
Pageof 6
Gels (Basel, Switzerland)|March 28, 2023
Improving the Leavening Effect of Ice like CO<sub>2</sub> Gas Hydrates by Addition of Gelling Agents in Wheat BreadShubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, et al.
International Journal of Biological Macromolecules|January 10, 2021
Thermally induced gluten modification observed with rheology and spectroscopiesMonika C Wehrli, Tim Kratky, Marina Schopf, et al.
Food Chemistry|August 5, 2019
Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model doughSabina Paulik, Wen Wen Yu, Bernadine Flanagan, et al.
Current Research in Food Science|December 1, 2025
Structure formation in fruit preparations by fruit fermentates produced with exopolysaccharide-forming lactic acid bacteriaSilvan Festini, Dor Zipori, Marc Wallisch, et al.
Environmental Pollution (Barking, Essex : 1987)|January 20, 2012
The response of rice grain quality to ozone exposure during growth depends on ozone level and genotypeMichael Frei, Yoshihisa Kohno, Stefan Tietze, et al.
Foods (Basel, Switzerland)|March 13, 2025
Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from MaizeUlrich Sukop, Katharina Hoefler, Denisse Bender, et al.
Foods (Basel, Switzerland)|July 29, 2023
Application of CO<sub>2</sub> Gas Hydrates as Leavening Agents in Black-and-White CookiesAnn Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, et al.
Foods (Basel, Switzerland)|April 23, 2022
Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic BacteriaSendeku Takele Alemneh, Shimelis Admassu Emire, Mario Jekle, et al.
Journal of Texture Studies|August 22, 2023
Microscopic analysis of gluten network development under shear load-combining confocal laser scanning microscopy with rheometryLeonhard Maria Vidal, Hans Ewigmann, Clemens Schuster, et al.
Journal of Agricultural and Food Chemistry|April 2, 2025
Optimization and Validation of Arabinoxylan Quantification in Gluten-Free Cereals via HPAEC-PAD Based on Design of ExperimentsKatharina Hoefler, Ulrich Sukop, Stefan Scheler, et al.
Pageof 6