Mario Jekle - Concepedia

Author

Mario Jekle

Technical University of Munich ORCID

Also Known As

M. Jekle, Mario Jekle

155

Publications

4.1K

Citations

H-Index

Concepts

All Affiliations

Technical University of Munich University of Hohenheim Leibniz-Institute for Food Systems Biology at the Technical University of Munich

About

Mario Jekle is an author at Technical University of Munich specializing in engineering, food chemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	23	33	1.8K
2	Health Sciences	16	22	972
3	Medicine	7	7	596
4	Natural Sciences	1	1	23
5	Applied Physics	1	1	13

Mario Jekle

Publications

3.4K

Citations

H-Index

Page 1

	Year	Citations
Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio Markus Schirmer, Agnes Höchstötter, Mario Jekle, Food Hydrocolloids Food ChemistryBiochemistryBioanalysisDifferent StarchesMorphological Characterization	2012	280
Starch gelatinization and its complexity for analysis Markus Schirmer, Mario Jekle, Thomas Becker Starch - Stärke EngineeringPolysaccharideThermal ProcessingFood ChemistryAnalytical Chemistry	2014	211
Starch–gluten interactions during gelatinization and its functionality in dough like model systems Mario Jekle, Katharina Mühlberger, Thomas Becker Food Hydrocolloids Food ChemistryEngineeringBiochemistryFood PhysicFood Biophysics	2015	190
Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy Mario Jekle, Thomas Becker Food Research International Confocal LaserEngineeringDough MicrostructureMicroscopyUltrastructure	2011	158
Protein network analysis — A new approach for quantifying wheat dough microstructure Isabelle Bernklau, Mario Jekle, Thomas Becker Food Research International Protein Network AnalysisEngineeringBiotechnologyMolecular BiologyFood Microstructure	2016	144
Volume and texture improvement of gluten-free bread using quinoa white flour Dana Elgeti, Sebastian D. Nordlohne, Maike Föste, Journal of Cereal Science Grain QualityGluten-free BreadTexture ImprovementQuinoa White Flour	2013	133
Impact of sodium chloride on wheat flour dough for yeast‐leavened products. I. Rheological attributes Margit Beck, Mario Jekle, Thomas Becker Journal of the Science of Food and Agriculture	2011	111
Starch re‐crystallization kinetics as a function of various cations Margit Beck, Mario Jekle, Thomas Becker Starch - Stärke EngineeringFood PreservationChemistryStarch Re‐crystallization KineticsFood Chemistry	2011	81
Fundamental characterization of wheat gluten Marina Schopf, Monika C. Wehrli, Thomas Becker, European Food Research and Technology	2021	76
The contribution of glutathione to the destabilizing effect of yeast on wheat dough Christoph Verheyen, A. Albrecht, Jana Herrmann, Food Chemistry Food ChemistryAgricultural ChemistryWheat DoughDestabilizing EffectBiochemistry	2014	71

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