Dr.-Ing. Mario Jekle

Gruppenleitung
AG Getreidetechnologie und -verfahrenstechnik

 

Lehrstuhl für Brau- und Getränketechnologie
AG Getreidetechnologie und -verfahrenstechnik
Weihenstephaner Steig 20
D-85354 Freising-Weihenstephan

Raum: 02.21


Tel:    +49 (0)8161 - 71-3669
Fax:   +49 (0)8161 - 71-3883

E-Mail an Mario Jekle

 

 

Reviewed Papers:


Föste, M., Nordlohne, S.D., Elgeti, D., Linden, M.H., Heinz, V., Jekle, M., Becker, T.: Impact of quinoa bran on gluten-free dough and bread characteristics. European Food Research and Technology (2014), accepted.

Jekle, M., Becker, T.: Wheat dough microstructure: The relation between visual structure and mechanical behavior. Critical reviews in food science and nutrition (DOI: 10.1080/10408398.2012.656476).

Döring, C., Jekle, M., Becker, T.: Technological and Analytical Methods for Arabinoxylan Quantification from Cereals. Critical Reviews in Food Science and Nutrition (DOI:10.1080/10408398.2012.749207).

Schirmer, M., Zeller, J., Krause, D., Jekle, M., Becker, T.: In situ monitoring of starch gelatinization with limited water content using confocal laser scanning microscopy. European Food Research and Technology (DOI: 10.1007/s00217-014-2213-0).

Verheyen, C., Jekle, M., Becker, T.: Effects of Saccharomyces cerevisiae on the structural kinetics of wheat dough during fermentation. LWT - Food Science and Technology 58 (2014), 194–202 (DOI: 10.1016/j.lwt.2014.02.050).

Elgeti, D., Nordlohne, Föste, M., S.D., Besl, M., Linden, M., Heinz, V., Jekle, M., Becker, T.: Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science 59 (2014), 41-47 (DOI:10.1016/j.jcs.2013.10.010).

Schirmer, M., Höchstötter, A., Jekle, M., Arendt, E., Becker, T.: Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio. Food Hydrocolloids 32 (2013), 52–63 (DOI: 10.1016/j.foodhyd.2012.11.032).

Tietze, S., Jekle, M., Becker, T.: Rheological Properties of Wheat Dough upon Varying Mixing Temperature, Cereal Technology (2012), 166-176.

Jekle, M., Becker, T.: Effects of acidification, sodium chloride, and moisture levels on wheat dough: II. Modeling of bread texture and staling kinetics. Food Biophysics 7 (2012), 200-208 (DOI: 10.1007/s11483-012-9258-z).

Jekle, M., Becker, T.: Effects of acidification, sodium chloride, and moisture levels on wheat dough: I. Modeling of rheological and microstructural properties. Food Biophysics 7 (2012), 190-199 (DOI: 10.1007/s11483-012-9257-0).

Schirmer, M., Jekle, M., Arendt, E., Becker, T.: Physicochemical interactions of polydextrose for sucrose replacement in pound cake. Food Research International 48 (2012), 291-298.

Beck, M., Jekle, M., Becker, T.: Review: Sodium chloride – sensory, preserving and technological impact on yeast-leavened products. International Journal of Food Science and Technology 47 (2012), 1798-1807 (DOI: 10.1111/j.1365-2621.2012.03048.x).

Frei, M., Kohno, Y., Tietze, S., Jekle, M., Hussein, M.A., Becker, T., Becker, K.: The response of rice grain quality to ozone exposure during growth depends on ozone level and genotype. Environmental Pollution 163 (2012), 199-206.

Beck, M., Jekle, M., Becker, T.: Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameter and their relationship. Journal of the Science of Food and Agriculture 92 (2012), 299-306.

Beck, M., Jekle, M., Becker, T.: Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological parameters. Journal of the Science of Food and Agriculture 92 (2012), 585-592.

Jekle, M., Becker, T.: Implementation of a novel tool to quantify dough microstructure. Procedia Food Science 1 (2011), 1-6.

Schirmer, M., Jekle, M., Becker, T.: Quantification in starch microstructure as a function of baking time. Procedia Food Science 1 (2011), 154-156.

Beck, M., Jekle, M., Becker, T.: Starch re-crystallization kinetics as a function of various cations. Starch/Stärke 63 (2011), 792-800.

Jekle, M., Becker, T.: Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy. Food Research International 44 (2011), 984-991.

Schirmer, M., Hussein, W. B., Hussein, M. A., Jekle, M., Becker, T.: Impact of air humidity in industrial heating processes on selected quality attributes of bread rolls. Journal of Food Engineering 105 (2011), 647-655.

Beck, M., Jekle, M., Selmair, P., Koehler, P., Becker, T.: Rheological properties and baking performance of rye dough as affected by transglutaminase. Journal of Cereal Science 54 (2011) 1, 29-36.

Jekle, M., Houben, A., Mitzscherling, M., Becker, T.: Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough. Journal of the Science of Food and Agriculture 90 (2010) 13, 2326-2332.

Beck, M., Hofmann, S., Jekle, M., Becker, T.: Novel materials and surface investigations for optimizing dough carrier interactions. European food research and technology 229 (2009), 183-189.

 

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