Thomas Becker

Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

Markus Schirmer, Agnes Höchstötter, Mario Jekle et al. · Food Hydrocolloids · 2012 · 291 citations

Pharmacy, Biochemistry, Food Science +16

Possibilities to increase the quality in gluten-free bread production: an overview

Andreas Houben, Agnes Höchstötter, Thomas Becker · European Food Research and Technology · 2012 · 258 citations

Agriculture, Food Science, Cereal Science +8

Starch gelatinization and its complexity for analysis

Markus Schirmer, Mario Jekle, Thomas Becker · Starch - Stärke · 2014 · 216 citations

Agriculture, Food Science, Materials Science +16

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Mario Jekle, Katharina Mühlberger, Thomas Becker · Food Hydrocolloids · 2015 · 197 citations

Agriculture, Biochemistry, Food Science +14

Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy

Mario Jekle, Thomas Becker · Food Research International · 2011 · 161 citations

Natural Sciences, Food Science, Materials Science +12