Showing results (1-10 of 860) with videos related to
Sort By:
Pageof 86
Plos One|March 7, 2023
Strain-dependent assessment of dough's polymer structure and functionality during the baking processThekla Alpers, Thomas Becker, Mario JekleFood 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.Polymers|December 30, 2020
The Self-Enforcing Starch-Gluten System-Strain-Dependent Effects of Yeast Metabolites on the Polymeric MatrixThekla Alpers, Viviane Tauscher, Thomas Steglich, 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.Foods (Basel, Switzerland)|January 6, 2021
Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food WasteThekla Alpers, Roland Kerpes, Mariana Frioli, 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|January 17, 2024
Structure Strengthening Phenomena of Gluten Matrices under Different Stress TypesLeonhard Maria Vidal, Thekla Alpers, 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 BeckerPageof 86