Concepedia

Mario Jekle

MJ

72

Publications

3.4K

Citations

33

H-Index

2009

Active since

Affiliations

Technical University of Munich(Current)

University of Hohenheim

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

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

Top concepts

EngineeringFood EngineeringFood ChemistryHealthRheologyAgricultural EconomicsBiochemistryBiotechnologyFood QualityBiophysics

Publications per year

2009–2025

72

Publications

72

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

Markus Schirmer, Agnes Höchstötter, Mario Jekle et al. · Food Hydrocolloids · 2012 · 280 citations

Food Chemistry, Biochemistry, Bioanalysis +7

Starch gelatinization and its complexity for analysis

Markus Schirmer, Mario Jekle, Thomas Becker · Starch - Stärke · 2014 · 211 citations

Engineering, Polysaccharide, Thermal Processing +18

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

Mario Jekle, Katharina Mühlberger, Thomas Becker · Food Hydrocolloids · 2015 · 190 citations

Food Chemistry, Engineering, Biochemistry +9

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

Mario Jekle, Thomas Becker · Food Research International · 2011 · 158 citations

Confocal Laser, Engineering, Dough Microstructure +11

Protein network analysis — A new approach for quantifying wheat dough microstructure

Isabelle Bernklau, Mario Jekle, Thomas Becker · Food Research International · 2016 · 144 citations

Protein Network Analysis, Engineering, Biotechnology +8

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