Mario Jekle

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 25

Top Venues

Foods (Basel, Switzerland)

Polymers

Journal of texture studies

PloS one

Technische Universität München Wissenschaftszentrum Weihenstephan für Ernährung Landnutzung und Umwelt

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Technische Universität München Wissenschaftszentrum Weihenstephan für Ernährung Landnutzung und Umwelt Jul 01 2009

Germany

Research Group Leader :: Institute of Brewing and Beverage Technology

Publications

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
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption. NPJ science of food 8 (1) (2024)
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
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption. NPJ science of food 8 (1) (2024)
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
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption. NPJ science of food 8 (1) (2024)
Thekla Alpers, Thomas Becker, Mario Jekle
Strain-dependent assessment of dough's polymer structure and functionality during the baking process. PloS one 18 (3) (2023)
Ahmed Raouf Fahmy, Antonio Derossi, Mario Jekle
Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific Status. Foods (Basel, Switzerland) 12 (18) (2023)
Thekla Alpers, Thomas Becker, Mario Jekle
Strain-dependent assessment of dough's polymer structure and functionality during the baking process. PloS one 18 (3) (2023)
Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Improving the Leavening Effect of Ice like CO 2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread. Gels (Basel, Switzerland) 9 (3) (2023)
Ulrike Therese Vogt, Ju Eun Kwak, Ahmed Raouf Fahmy, Alexander Henrich, Thomas Becker, Mario Jekle
Multi-scale dough adhesion analysis: relation between laboratory scale, pilot scale and human sensory. Journal of texture studies (2023)
Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Improving the Leavening Effect of Ice like CO 2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread. Gels (Basel, Switzerland) 9 (3) (2023)
Thekla Alpers, Thomas Becker, Mario Jekle
Strain-dependent assessment of dough's polymer structure and functionality during the baking process. PloS one 18 (3) (2023)
Thekla Alpers, Thomas Becker, Mario Jekle
Strain-dependent assessment of dough's polymer structure and functionality during the baking process. PloS one 18 (3) (2023)
Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Improving the Leavening Effect of Ice like CO 2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread. Gels (Basel, Switzerland) 9 (3) (2023)
Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Application of CO 2 Gas Hydrates as Leavening Agents in Black-and-White Cookies. Foods (Basel, Switzerland) 12 (14) (2023)
Leonhard Maria Vidal, Hans Ewigmann, Clemens Schuster, Thekla Alpers, Katharina Anne Scherf, Mario Jekle, Thomas Becker
Microscopic analysis of gluten network development under shear load-combining confocal laser scanning microscopy with rheometry. Journal of texture studies (2023)
Ulrike Therese Vogt, Ju Eun Kwak, Ahmed Raouf Fahmy, Rita Laukemper, Alexander Henrich, Thomas Becker, Mario Jekle
Multi-scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory. Journal of texture studies (2023)
Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann
An Innovative Approach in the Baking of Bread with CO 2 Gas Hydrates as Leavening Agents. Foods (Basel, Switzerland) 11 (22) (2022)
Sendeku Takele Alemneh, Shimelis Admassu Emire, Mario Jekle, Olivier Paquet-Durand, Almut von Wrochem, Bernd Hitzmann
Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic Bacteria. Foods (Basel, Switzerland) 11 (8) (2022)
Ahmed Raouf Fahmy, Mario Jekle, Thomas Becker
Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regime. Journal of texture studies (2022)
Leonhard Maria Vidal, Andre Braun, Mario Jekle, Thomas Becker
Micro-Scale Shear Kneading-Gluten Network Development under Multiple Stress-Relaxation Steps and Evaluation via Multiwave Rheology. Polymers 14 (4) (2022)
Thekla Alpers, Roland Kerpes, Mariana Frioli, Arndt Nobis, Ka Ian Hoi, Axel Bach, Mario Jekle, Thomas Becker
Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste. Foods (Basel, Switzerland) 10 (1) (2021)
Thekla Alpers, Viviane Tauscher, Thomas Steglich, Thomas Becker, Mario Jekle
The Self-Enforcing Starch-Gluten System-Strain-Dependent Effects of Yeast Metabolites on the Polymeric Matrix. Polymers 13 (1) (2020)
Isabelle Lucas, Hannes Petermeier, Thomas Becker, Mario Jekle
Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructure. Scientific reports 9 (1) (2019)
Sabina Paulik, Mario Jekle, Thomas Becker
Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding. Polymers 11 (3) (2019)
Isabelle Lucas, Thomas Becker, Mario Jekle
Gluten Polymer Networks-A Microstructural Classification in Complex Systems. Polymers 10 (6) (2018)
Sabina Jakobi, Mario Jekle, Thomas Becker
High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration. Foods (Basel, Switzerland) 7 (5) (2018)

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Publication Activity (10 Years)

Top Topics

Top Venues

Mario Jekle