Mario Jekle: search on Z-Library

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1

Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship

Margit Beck, Mario Jekle, Thomas Becker

Journal:

Journal of the Science of Food and Agriculture

Year:

2012

Language:

english

File:

PDF, 183 KB

english, 2012

2

Effect of high temperature drying on gluten-free pasta properties

D'Amico, Stefano, Mäschle, Jana, Jekle, Mario, Tömösközi, Sandor, Langó, Bernadett, Schoenlechner, Regine

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.98 MB

english, 2015

3

Volume and texture improvement of gluten-free bread using quinoa white flour

Elgeti, Dana, Nordlohne, Sebastian D., Föste, Maike, Besl, Marina, Linden, Martin H., Heinz, Volker, Jekle, Mario, Becker, Thomas

Journal:

Journal of Cereal Science

Year:

2014

Language:

english

File:

PDF, 831 KB

english, 2014

4

Starch gelatinization and its complexity for analysis

Schirmer, Markus, Jekle, Mario, Becker, Thomas

Journal:

Starch - Stärke

Year:

2015

Language:

english

File:

PDF, 483 KB

english, 2015

5

Isolation of quinoa protein by milling fractionation and solvent extraction

Föste, Maike, Elgeti, Dana, Brunner, Anna-Katharina, Jekle, Mario, Becker, Thomas

Journal:

Food and Bioproducts Processing

Year:

2015

Language:

english

File:

PDF, 1.02 MB

english, 2015

6

Wheat Dough Microstructure: The Relation Between Visual Structure and Mechanical Behavior

Jekle, Mario, Becker, Thomas

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2015

Language:

english

File:

PDF, 1.18 MB

english, 2015

7

Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies

Föste, Maike, Verheyen, Christoph, Jekle, Mario, Becker, Thomas

Journal:

Year:

2019

Language:

english

File:

PDF, 860 KB

english, 2019

8

Effect of mechanically modified wheat flour on dough fermentation properties and bread quality

Hackenberg, Stefanie, Verheyen, Christoph, Jekle, Mario, Becker, Thomas

Journal:

European Food Research and Technology

Year:

2017

Language:

english

File:

PDF, 828 KB

english, 2017

9

Development of wheat dough by means of shearing

Tietze, Stefan, Jekle, Mario, Becker, Thomas

Journal:

Journal of Food Engineering

Year:

2017

Language:

english

File:

PDF, 2.51 MB

english, 2017

10

Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties

Mario Jekle, Thomas Becker

Journal:

Food Biophysics

Year:

2012

Language:

english

File:

PDF, 217 KB

english, 2012

11

Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics

Mario Jekle, Thomas Becker

Journal:

Food Biophysics

Year:

2012

Language:

english

File:

PDF, 217 KB

english, 2012

12

3D printing and additive manufacturing of cereal-based materials: Quality analysis of starch-based systems using a camera-based morphological approach

Fahmy, Ahmed Raouf, Becker, Thomas, Jekle, Mario

Journal:

Innovative Food Science & Emerging Technologies

Year:

2020

File:

PDF, 2.79 MB

2020

13

Impact of quinoa bran on gluten-free dough and bread characteristics

Föste, Maike, Nordlohne, Sebastian D., Elgeti, Dana, Linden, Martin H., Heinz, Volker, Jekle, Mario, Becker, Thomas

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 435 KB

english, 2014

14

Gluten Polymer Networks—A Microstructural Classification in Complex Systems

Lucas, Isabelle, Becker, Thomas, Jekle, Mario

Journal:

Year:

2018

Language:

english

File:

PDF, 6.79 MB

english, 2018

15

Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making

Verbauwhede, Annelien E., Lambrecht, Marlies A., Jekle, Mario, Lucas, Isabelle, Fierens, Ellen, Shegay, Oksana, Brijs, Kristof, Delcour, Jan A.

Journal:

International Journal of Food Science & Technology

Year:

2019

Language:

english

File:

PDF, 1.03 MB

english, 2019

16

Maltose formation in wheat dough depending on mechanical starch modification and dough hydration

Hackenberg, Stefanie, Leitner, Thomas, Jekle, Mario, Becker, Thomas

Journal:

Carbohydrate Polymers

Year:

2017

Language:

english

File:

PDF, 698 KB

english, 2017

17

Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes

Margit Beck, Mario Jekle, Thomas Becker

Journal:

Journal of the Science of Food and Agriculture

Year:

2012

Language:

english

File:

PDF, 246 KB

english, 2012

18

Starch re-crystallization kinetics as a function of various cations

Margit Beck, Mario Jekle, Thomas Becker

Journal:

Starch - Stärke

Year:

2011

Language:

english

File:

PDF, 473 KB

english, 2011

19

High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

Jakobi, Sabina, Jekle, Mario, Becker, Thomas

Journal:

Year:

2018

Language:

english

File:

PDF, 726 KB

english, 2018

20

The response of rice grain quality to ozone exposure during growth depends on ozone level and genotype

Michael Frei, Yoshihisa Kohno, Stefan Tietze, Mario Jekle, Mohammed A. Hussein, Thomas Becker, Klaus Becker

Journal:

Environmental Pollution

Year:

2012

Language:

english

File:

PDF, 1.29 MB

english, 2012

21

Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids

Schaffarczyk, Monika, Østdal, Henrik, Matheis, Olivia, Jekle, Mario, Koehler, Peter

Journal:

Year:

2016

Language:

english

File:

PDF, 1.28 MB

english, 2016

22

Strategies for the aeration of gluten-free bread – A Review

Elgeti, Dana, Jekle, Mario, Becker, Thomas

Journal:

Trends in Food Science & Technology

Year:

2015

Language:

english

File:

PDF, 1.52 MB

english, 2015

23

Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure

Lucas, Isabelle, Petermeier, Hannes, Becker, Thomas, Jekle, Mario

Journal:

Scientific Reports

Year:

2019

Language:

english

File:

PDF, 5.55 MB

english, 2019

24

Sodium chloride – sensory, preserving and technological impact on yeast-leavened products

Margit Beck, Mario Jekle, Thomas Becker

Journal:

International Journal of Food Science & Technology

Year:

2012

Language:

english

File:

PDF, 812 KB

english, 2012

25

Compositional Changes and Baking Performance of Rye Dough as Affected by Microbial Transglutaminase and Xylanase

Grossmann, Isabel, Doering, Clemens, Jekle, Mario, Becker, Thomas, Koehler, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2016

Language:

english

File:

PDF, 484 KB

english, 2016

26

Possibilities to derive empirical dough characteristics from fundamental rheology

Tietze, Stefan, Jekle, Mario, Becker, Thomas

Journal:

Trends in Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 1.47 MB

english, 2016

27

Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects — A review

Brandner, Silvia, Becker, Thomas, Jekle, Mario

Journal:

International Journal of Biological Macromolecules

Year:

2019

File:

PDF, 1.08 MB

2019

28

Implementation of a novel tool to quantify dough microstructure

Jekle, Mario, Becker, Thomas

Journal:

Procedia Food Science

Year:

2011

Language:

english

File:

PDF, 325 KB

english, 2011

29

Novel approach to investigate the mechanical properties of crumb matrix during storage – Re-engineering of gas-free crumb pellets

Paulik, Sabina, Jekle, Mario

Journal:

Year:

2019

Language:

english

File:

PDF, 1.76 MB

english, 2019

30

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

Paulik, Sabina, Jekle, Mario, Becker, Thomas

Journal:

Year:

2019

Language:

english

File:

PDF, 2.45 MB

english, 2019

31

Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough

Döring, Clemens, Nuber, Christian, Stukenborg, Florian, Jekle, Mario, Becker, Thomas

Journal:

Journal of Food Engineering

Year:

2015

Language:

english

File:

PDF, 992 KB

english, 2015

32

Abrasive milling of quinoa: Study on the distribution of selected nutrients and proteins within the quinoa seed kernel

D'Amico, Stefano, Jungkunz, Sarah, Balasz, Gabor, Foeste, Maike, Jekle, Mario, Tömösköszi, Sandor, Schoenlechner, Regine

Journal:

Journal of Cereal Science

Year:

2019

Language:

english

File:

PDF, 3.06 MB

english, 2019

33

A review: Reverse approach to analyze the impact of starch modification on the inflation and gas holding properties of wheat-based matrices

Paulik, Sabina, Jekle, Mario, Becker, Thomas

Journal:

Trends in Food Science & Technology

Year:

2019

Language:

english

File:

PDF, 882 KB

english, 2019

34

Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough

Mario Jekle, Andreas Houben, Martin Mitzscherling, Thomas Becker

Journal:

Journal of the Science of Food and Agriculture

Year:

2010

Language:

english

File:

PDF, 257 KB

english, 2010

35

Foam stabilization during processing of starch-based dough systems

Elgeti, Dana, Peng, Liang, Jekle, Mario, Becker, Thomas

Journal:

Innovative Food Science & Emerging Technologies

Year:

2017

Language:

english

File:

PDF, 1.55 MB

english, 2017

36

Advances in the development of wheat dough and bread by means of shearing

Tietze, Stefan, Jekle, Mario, Becker, Thomas

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 2.09 MB

english, 2018

37

Technological and Analytical Methods for Arabinoxylan Quantification from Cereals

Döring, Clemens, Jekle, Mario, Becker, Thomas

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2015

Language:

english

File:

PDF, 356 KB

english, 2015

38

Structure stabilization in starch-quinoa bran doughs: the role of water availability and gelatinization

Föste, Maike, Jekle, Mario, Becker, Thomas

Journal:

Carbohydrate Polymers

Year:

2017

Language:

english

File:

PDF, 4.54 MB

english, 2017

39

Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics

Martins, Zita E., Pinho, Olívia, Ferreira, Isabel M. P. L. V. O., Jekle, Mario, Becker, Thomas

Journal:

European Food Research and Technology

Year:

2017

Language:

english

File:

PDF, 1.38 MB

english, 2017

40

Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects — A review

Brandner, Silvia, Becker, Thomas, Jekle, Mario

Journal:

International Journal of Biological Macromolecules

Year:

2019

Language:

english

File:

PDF, 1.08 MB

english, 2019

41

Effect of Rye Bran Particles on Structure Formation Properties of Rye Dough and Bread

Döring, Clemens, Grossmann, Isabel, Roth, Magdalena, Jekle, Mario, Koehler, Peter, Becker, Thomas

Journal:

Journal of Food Processing and Preservation

Year:

2016

Language:

english

File:

PDF, 387 KB

english, 2016

42

Protein network analysis — A new approach for quantifying wheat dough microstructure

Bernklau, Isabelle, Lucas, Lars, Jekle, Mario, Becker, Thomas

Journal:

Food Research International

Year:

2016

Language:

english

File:

PDF, 944 KB

english, 2016

43

Mechanical wheat flour modification and its effect on protein network structure and dough rheology

Hackenberg, Stefanie, Jekle, Mario, Becker, Thomas

Journal:

Year:

2017

Language:

english

File:

PDF, 594 KB

english, 2017

44

Concentration dependent rate constants of sodium substitute functionalities during wheat dough development

Jekle, Mario, Necula, Andreea, Jekle, Margit, Becker, Thomas

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 725 KB

english, 2018

45

Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure

Lucas, Isabelle, Petermeier, Hannes, Becker, Thomas, Jekle, Mario

Journal:

Scientific Reports

Year:

2019

File:

PDF, 5.55 MB

2019

46

Direct link between specific structural levels of starch and hydration properties

Jakobi, Sabina, Jekle, Mario, Becker, Thomas

Journal:

Carbohydrate Polymers

Year:

2017

Language:

english

File:

PDF, 986 KB

english, 2017

47

Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough

Paulik, Sabina, Wen Yu, Wen, Flanagan, Bernadine, Gilbert, Robert G., Jekle, Mario, Becker, Thomas

Journal:

Year:

2019

Language:

english

File:

PDF, 891 KB

english, 2019

48

Quantification in starch microstructure as a function of baking time

Schirmer, Markus, Jekle, Mario, Becker, Thomas

Journal:

Procedia Food Science

Year:

2011

Language:

english

File:

PDF, 613 KB

english, 2011

49

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Jekle, Mario, Mühlberger, Katharina, Becker, Thomas

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.74 MB

english, 2016

50

Staining methods for dough systems – Impact on microstructure and functionality

Lucas, Isabelle, Stauner, Bettina, Jekle, Mario, Becker, Thomas

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 803 KB

english, 2018

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