Showing 1 - 11 results of 11 for search 'Mario Jekle', query time: 0.05s Refine Results
  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 by Sabina Jakobi, Mario Jekle, Thomas Becker

    Published 2018-05-01
    Get full text
    Article
  2. 2
    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. by Thekla Alpers, Thomas Becker, Mario Jekle

    Published 2023-01-01
    Get full text
    Article
  3. 3
    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 by Ahmed Raouf Fahmy, Antonio Derossi, Mario Jekle

    Published 2023-09-01
    Get full text
    Article
  4. 4
    Texture modulation of starch-based materials using microfoaming-assisted 3D printing

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

    Published 2024-06-01
    Get full text
    Article
  5. 5
    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 by Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Antonio Delgado, Mario Jekle, Bernd Hitzmann

    Published 2023-03-01
    Get full text
    Article
  6. 6
    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 by Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann

    Published 2023-07-01
    Get full text
    Article
  7. 7
    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 by Sendeku Takele Alemneh, Shimelis Admassu Emire, Mario Jekle, Olivier Paquet-Durand, Almut von Wrochem, Bernd Hitzmann

    Published 2022-04-01
    Get full text
    Article
  8. 8
    Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize

    Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize by Ulrich Sukop, Katharina Hoefler, Denisse Bender, Stefano D’Amico, Mario Jekle, Regine Schoenlechner, Konrad J. Domig

    Published 2025-02-01
    Get full text
    Article
  9. 9
    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 by Thekla Alpers, Roland Kerpes, Mariana Frioli, Arndt Nobis, Ka Ian Hoi, Axel Bach, Mario Jekle, Thomas Becker

    Published 2021-01-01
    Get full text
    Article
  10. 10
    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 by Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann

    Published 2022-11-01
    Get full text
    Article
  11. 11
    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 by 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

    Published 2024-08-01
    Get full text
    Article

Search Tools: