1. 3D printing and additive manufacturing of cereal-based materials: Quality analysis of starch-based systems using a camera-based morphological approach. (July 2020) Authors: Fahmy, Ahmed Raouf; Becker, Thomas; Jekle, Mario Journal: Innovative food science & emerging technologies Issue: Volume 63(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A dynamic micro-scale dough foaming and baking analysis – Comparison of dough inflation based on different leavening agents. (February 2023) Authors: Maria Vidal, Leonhard; Wittkamp, Theresa; Philipp Benz, J.; Jekle, Mario; Becker, Thomas Journal: Food research international Issue: Volume 164(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A normalized texture profile analysis approach to evaluate firming kinetics of bread crumbs independent from its initial texture. (May 2018) Authors: Jekle, Mario; Fuchs, Andreas; Becker, Thomas Journal: Journal of cereal science Issue: Volume 81(2018) Page Start: 147 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A review: Reverse approach to analyze the impact of starch modification on the inflation and gas holding properties of wheat-based matrices. (September 2019) Authors: Paulik, Sabina; Jekle, Mario; Becker, Thomas Journal: Trends in food science & technology Issue: Volume 91(2019) Page Start: 231 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Abrasive milling of quinoa: Study on the distribution of selected nutrients and proteins within the quinoa seed kernel. (March 2019) Authors: D'Amico, Stefano; Jungkunz, Sarah; Balasz, Gabor; Foeste, Maike; Jekle, Mario; Tömösköszi, Sandor; Schoenlechner, Regine Journal: Journal of cereal science Issue: Volume 86(2019) Page Start: 132 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Advances in the development of wheat dough and bread by means of shearing. (April 2019) Authors: Tietze, Stefan; Jekle, Mario; Becker, Thomas Journal: Journal of food engineering Issue: Volume 247(2019) Page Start: 136 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough. (15th December 2019) Authors: Paulik, Sabina; Yu, Wen Wen; Flanagan, Bernadine; Gilbert, Robert G.; Jekle, Mario; Becker, Thomas Journal: Food chemistry Issue: Volume 301(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Concentration dependent rate constants of sodium substitute functionalities during wheat dough development. (February 2019) Authors: Jekle, Mario; Necula, Andreea; Jekle, Margit; Becker, Thomas Journal: Food research international Issue: Volume 116(2019) Page Start: 346 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Contact area determination between structured surfaces and viscoelastic food materials. (15th July 2022) Authors: Laukemper, Rita; Ochs, Amelie; Wohlmannstetter, Kathrin; Kugler, Franziska; Becker, Thomas; Jekle, Mario Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 164(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Controlling glass bead surface functionality - Impact on network formation in natural edible polymer systems. (28th July 2021) Authors: Brandner, Silvia; Kratky, Tim; Holtz, Kerstin; Becker, Thomas; Jekle, Mario Journal: Composites science and technology Issue: Volume 211(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗