Hasil Pencarian - Mario Jekle

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  1. 1
    High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

    High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration oleh Sabina Jakobi, Mario Jekle, Thomas Becker

    Diterbitkan 2018-05-01
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  2. 2
    Gluten Polymer Networks—A Microstructural Classification in Complex Systems

    Gluten Polymer Networks—A Microstructural Classification in Complex Systems oleh Isabelle Lucas, Thomas Becker, Mario Jekle

    Diterbitkan 2018-06-01
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  3. 3
    Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

    Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding oleh Sabina Paulik, Mario Jekle, Thomas Becker

    Diterbitkan 2019-03-01
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  4. 4
    Strain-dependent assessment of dough's polymer structure and functionality during the baking process.

    Strain-dependent assessment of dough's polymer structure and functionality during the baking process. oleh Thekla Alpers, Thomas Becker, Mario Jekle

    Diterbitkan 2023-01-01
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  5. 5
    Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status

    Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status oleh Ahmed Raouf Fahmy, Antonio Derossi, Mario Jekle

    Diterbitkan 2023-09-01
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  6. 6
    Micro-Scale Shear Kneading—Gluten Network Development under Multiple Stress–Relaxation Steps and Evaluation via Multiwave Rheology

    Micro-Scale Shear Kneading—Gluten Network Development under Multiple Stress–Relaxation Steps and Evaluation via Multiwave Rheology oleh Leonhard Maria Vidal, Andre Braun, Mario Jekle, Thomas Becker

    Diterbitkan 2022-02-01
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  7. 7
    Texture modulation of starch-based materials using microfoaming-assisted 3D printing

    Texture modulation of starch-based materials using microfoaming-assisted 3D printing oleh Robert Fribus, Jana Kant, Ahmed Raouf Fahmy, Mario Jekle

    Diterbitkan 2024-06-01
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  8. 8
    The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

    The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix oleh Thekla Alpers, Viviane Tauscher, Thomas Steglich, Thomas Becker, Mario Jekle

    Diterbitkan 2020-12-01
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  9. 9
    Improving the Leavening Effect of Ice like CO<sub>2</sub> Gas Hydrates by Addition of Gelling Agents in Wheat Bread

    Improving the Leavening Effect of Ice like CO<sub>2</sub> Gas Hydrates by Addition of Gelling Agents in Wheat Bread oleh Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, Bernd Hitzmann

    Diterbitkan 2023-03-01
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  10. 10
    Application of CO<sub>2</sub> Gas Hydrates as Leavening Agents in Black-and-White Cookies

    Application of CO<sub>2</sub> Gas Hydrates as Leavening Agents in Black-and-White Cookies oleh Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann

    Diterbitkan 2023-07-01
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  11. 11
    Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic Bacteria

    Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic Bacteria oleh Sendeku Takele Alemneh, Shimelis Admassu Emire, Mario Jekle, Olivier Paquet-Durand, Almut von Wrochem, Bernd Hitzmann

    Diterbitkan 2022-04-01
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  12. 12
    Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste

    Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste oleh Thekla Alpers, Roland Kerpes, Mariana Frioli, Arndt Nobis, Ka Ian Hoi, Axel Bach, Mario Jekle, Thomas Becker

    Diterbitkan 2021-01-01
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  13. 13
    An Innovative Approach in the Baking of Bread with CO<sub>2</sub> Gas Hydrates as Leavening Agents

    An Innovative Approach in the Baking of Bread with CO<sub>2</sub> Gas Hydrates as Leavening Agents oleh Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann

    Diterbitkan 2022-11-01
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  14. 14
    Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

    Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption oleh Antonio Derossi, Charles Spence, Maria G. Corradini, Mario Jekle, Ahmed Raouf Fahmy, Rossella Caporizzi, Sakamon Devahastin, Jeyan Arthur Moses, Alain Le-Bail, Weibiao Zhou, Min Zhang, Bhesh Bhandari, Carla Severini

    Diterbitkan 2024-08-01
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