Current Publications
Yousefi, N., Zahedi, Y., Yousefi, A., Hosseinzadeh, G., Jekle, M.: Development of carboxymethyl cellulose-based nanocomposite incorporated with ZnO nanoparticles synthesized by cress seed mucilage as green surfactant. International Journal of Biological Macromolecules 265, (2024), 130849 (doi.org/10.1016/j.ijbiomac.2024.130849). Open access. | Peer-reviewed article |
Fribus, R., Kant, J., Fahmy, A.R., Jekle, M.: Texture modulation of starch-based materials using microfoaming-assisted 3D printing. Future Foods 9 (2024), 100311 (10.1016/j.fufo.2024.100311). Open access. | Peer-reviewed article |
Yousefi, A., Ako, K., Jekle, M.: Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties. International Journal of Biological Macromolecules 259 (2024), 129344 (10.1016/j.ijbiomac.2024.129344). Open access. | Peer-reviewed article |
Şenol, E., Özcelik, B., Neidhart, S., Leitenberger, M., Jekle, M.: Enzymatic hydrolysis for functionalization of watermelon seed protein from ultrasound-assisted extraction in comparison to soy protein isolate. International Journal of Food Science and Technology 59 (2024), 854–863 (10.1111/ijfs.16843). Open access. | Peer-reviewed article |
Swiacka, J., Krell, M., Kima, L., Voß, A., Grebenteuch, S., Rohn, S., Jekle, M.: Acrylamide in breads enriched with plant-based additives – a threat in every slice? 17th ICC International Cereal and Bread Congress “Healthy Cereal diets from sustainable food systems”. 25-04-2024, Nantes, France. | Presentation |
Feller, N., Jekle, M.: Foam stabilization in gluten-free doughs and breads using plant-based surfactants as sustainable solution: a kinetic approach. 17th ICC International Cereal and Bread Congress “Healthy Cereal diets from sustainable food systems”. 25-04-2024, Nantes, France. | Presentation |
Stoll, C., Sacher, B., Becker, T., Jekle, M.: A novel approach for characterizing the proteolytic activity of enzyme-active wheat malts in cereal-based matrix systems. 17th ICC International Cereal and Bread Congress “Healthy Cereal diets from sustainable food systems”. 24-04-2024, Nantes, France. | Presentation |
Vogt, U.T., Becker, T., Jekle, M.: Determining the free liquid phase on dough surface for predicting adhesion properties to production surfaces. 17th ICC International Cereal and Bread Congress “Healthy Cereal diets from sustainable food systems”. 23-04-2024, Nantes, France. | Presentation |
Jekle, M.: (Keynote) Innovative approaches to address scientific challenges in cereal and dough processing. 17th ICC International Cereal and Bread Congress “Healthy Cereal diets from sustainable food systems”. 23-04-2024, Nantes, France. | Presentation |
Call, L., Bender, D., Kant, J., Jekle, M., Oberndorfer, H., Wenger-Öhn, G., Schönlechner, R.: Functionalization of sorghum milling fractions for application in European ceral-based staple foods. 17th ICC International Cereal and Bread Congress “Healthy Cereal diets from sustainable food systems”. 23-04-2024, Nantes, France. | Poster |
Kant, J., Fahmy, A.R., Jekle, M.: Modellmaterialien auf Stärke- und Hydrokolloidbasis für 3D-Druckstrukturen – Druckverhalten, variable Texturen und sensorische Kontrolle. GDL-Symposium Hydrokolloide IX, 2024-04-19, Stuttgart-Gerlingen, Germany. | Presentation |
Sukop, U., Höfler, K., Boyaciyan, C., D’Amico, S.,Jekle, M., Schönlechner, R., Domig, K.J., Bender, D.: Effect of wet-fractionation of maize on the efficient arabinoxylan and protein recovery. 8th Cereals & Europe Spring Meeting, 2024-04-10, Zagreb, Croatia. | Poster |
Höfler, K., Reiter, E., D’Amico, S., Jekle, M., Boyaciyan,C., Bender, D, Sukop, U., Schönlechner, R.: Optimization and validation of arabinoxylan quantification in maize, rice and naked oat by acid hydrolysis and HPAEC-PAD applying design of experiments. Investigation of the surface properties of dough for the prediction of adhesion Phenomena. 8th Cereals & Europe Spring Meeting, 2024-04-11, Zagreb, Croatia. | Presentation |
Stoll, C., Sacher, B., Becker, T., Jekle, M.: A novel method for proteolytic activity determination of enzyme-active wheat malts in cereal-based matrices. 8th Cereals & Europe Spring Meeting, 2024-04-11, Zagreb, Croatia. | Presentation |
Vogt, U.T., Becker, T., Jekle, M.: Investigation of the surface properties of dough for the prediction of adhesion Phenomena. 8th Cereals & Europe Spring Meeting, 2024-04-11, Zagreb, Croatia. | Presentation |
Swiacka, J., Kima, L., Voß, A., Grebenteuch, S., Rohn, S., Jekle, M.: Various facets of raw material: discrepancy in acrylamide formation in baked goods enriched with potatoes, carrots, and fried onions. 8th Cereals & Europe Spring Meeting, 2024-04-10, Zagreb, Croatia. | Presentation |
| Fahmy, A.R., Fribus, R., Jekle, M.: Design von Texturen getreidebasierter Lebensmittel mittels 3D-Druck. Der Lebensmittelbrief 03/04 (2024), 54-55. | Non-reviewed article |
| Fribus, R., Fahmy, A.R., Jekle, M.: Innovative 3D-Druckansätze zur Strukturierung pflanzlicher Lebensmittelsysteme. Der Lebensmittelbrief 03/04 (2024), 56-57. | Non-reviewed article |
| Grebenteuch, S., Voß, A., Swiacka, J., Jekle, M., Rohn, S.: Backwaren mit pflanzlichen Spezialzutaten – Technologische Minimierungsstragien von Acrylamid. Der Lebensmittelbrief 03/04 (2024), 52-53. | Non-reviewed article |
| Vidal, L.M., Alpers, T., Jekle, M., Becker, T.: Rheokneten: Ein Mikro-Analyseverfahren zur Teig- und Backanalytik. Der Lebensmittelbrief 03/04 (2024), 34-36. | Non-reviewed article |
| Jekle, M.: Traditionelle, innovative und experimentelle Verfahren – (k)eine Frage der Zutatenliste. 23. DGE-BW-Forum - Stark verarbeitete Lebensmittel. 2024-03-14, Stuttgart, Germany. | Presentation |
Fribus, R., Jekle, M.: Ist der Lebensmittel 3D Druck nur eine vage Idee oder in zehn Jahren bereits der Standard? Workshop. 23. DGE-BW-Forum - Stark verarbeitete Lebensmittel. 2024-03-14, Stuttgart, Germany. | Presentation |
Swiacka, J., Fries, A., Kima, L., Voß, A., Grebenteuch, S., Rohn, S., Jekle, M.: Bewertung der Acrylamidbildung in Brotkrusten anhand eines Modellkrustenprozesses. 12. Tagung des Weihenstephaner Instituts für Getreideforschung (WIG), 2024-03-06, Freising, Germany. | Presentation |
Stoll, C., Sacher, B., Alpers, T., Becker, T., Jekle, M.: WASI als Tool zur Aufklärung von Mechanismen der α-Amylase in getreidebasierten Lebensmitteln. 12. Tagung des Weihenstephaner Instituts für Getreideforschung (WIG), 2024-03-05, Freising, Germany. | Presentation |
Feller, N., Jekle, M.: Steuerung der Gashaltefähigkeit von Teigen aus alternativen Rohstoffen. 12. Tagung des Weihenstephaner Instituts für Getreideforschung (WIG), 2024-03-05, Freising, Germany. | Presentation |
Swiacka, J., Kima, L., Voß, A., Grebenteuch, S., Rohn, S., Jekle, M.: Impact of dough hydration on acrylamide precursors, baking performance and acrylamide levels in potato breads. 61. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung e.V.: "Ernährung und Alltagsbewätigung - ein Spannungsfeld für Individuum, Haushalt und Gesellschaft", 2024-03-05, Kassel, Germany. | Poster |
Fribus, R., Strahilov, A., Derossi, A., Reinmuth, E., Jekle, M.: Workshop - Design your own food. New Food Festival, 2024-02-29, Stuttgart, Germany. | Presentation |
Jekle, M.: Die Zukunft der Ernährung beginnt jetzt. New Food Festival, 2024-02-28, Stuttgart, Germany. | Presentation |
Feller, N., Jekle, M.: Elevating the gluten-free experience. Baking Europe W (2024). 10-15. | Non-reviewed article |
| Fahmy, A.R., Derossi, A., Jekle, M.: Four-Dimensional (4D) printing of dynamic foods – definitions, considerations, and current scientific status. Editorial Board Members’ Collection Series "Food Design to Improve Quality and Sensory Aspects of Foods. Foods 12 (2023), 3410 (10.3390/foods12183410). Open access. | Peer-reviewed article |
| Vidal, M.L., Ewigmann, H., Schuster, C., Alpers, T., Scherf, K.A., Jekle, M., Becker, T.: Microscopic analysis of gluten network development under shear load - combining confocal laser scanning microscopy with rheometry. Journal of Texture Studies (10.1111/jtxs.12796). Open access. | Peer-reviewed article |
| Kollemparembil, A.M., Srivastava, S., Zettel, V., Gatternig, B., Delgado, A., Jekle, M., Hitzmann, B.: Application of CO2 gas hydrates as leavening agents in black-and-white cookies. Foods 12 (2023), 2797 (10.3390/foods12142797). Open access. | Peer-reviewed article |
| Srivastava, S., Kollemparembil, A.M., Zettel, V., Delgado, A., Jekle, M., Hitzmann, B.: Improving the leavening effect of ice like CO2 gas hydrates by addition of gelling agents in wheat bread. Gels 9 (2023), 223 (10.3390/gels9030223). Open access. | Peer-reviewed article |
| Srivastava, S., Kollemparembil, A.M., Zettel, V., Claßen, T., Mobarak, M., Gatternig, B., Delgado, A., Jekle, M., Hitzmann, B.: A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread. Processes 11 (2023), 653 (10.3390/pr11030653). Open access. | Peer-reviewed article |
| Alpers, T., Becker, T., Jekle, M.: Strain-dependent assessment of dough’s polymer structure and functionality during the baking process. PLoS ONE 18, e0282670 (10.1371/journal.pone.0282670). Open access. | Peer-reviewed article |
| Vogt, U.T., Kwak, J.E., Fahmy, A.R., Laukemper, R., Henrich, A., Becker, T., Jekle, M.: Multi-scale dough adhesion analysis: relation between laboratory scale, pilot scale and human sensory. Journal of Texture Studies 54 (2023), 222-236 (10.1111/jtxs.12745). Open access. | Peer-reviewed article |
| Wehrli, M., Ini, S., Jekle, M., Kratky, T., Becker, T.: Resilience study of wheat protein networks with Large Amplitude Oscillatory Shear Rheology. LWT 178 (2023), 114596 (10.1016/j.lwt.2023.114596). Open access. | Peer-reviewed article |
| Vidal, L. M., Wittenkamp, T., Benz, J. P., Jekle, M., Becker, T.: A dynamic micro-scale dough foaming and baking analysis – comparison of dough inflation based on different leavening agents. Food Research International 164 (2023), 112342 (10.1016/j.foodres.2022.112342). | Peer-reviewed article |
| Heckl, M.P., Korber, M., Jekle, M., Becker, T.: Relation between deformation and relaxation of hydrocolloids-starch based bio-inks and 3D printing accuracy. Food Hydrocolloids 167 (2023), 108326 (10.1016/j.foodhyd.2022.108326). | Peer-reviewed article |
| Swiacka, J., Jekle, M.: Impact of plant-based ingredients on acrylamide formation in yeast-leavened breads. 9th International Conference on Food Chemistry & Technology, 2023-11-28, Paris, France. | Presentation |
| Fribus, R., Fahmy, A.R., Jekle, M.: Texture modulation of starch-based materials using microstructuring-assisted additive manufacturing. 9th International Conference on Food Chemistry & Technology, 2023-11-28, Paris, France. | Presentation |
| Stoll, C., Linner, J., Loder, R., Mielchen, M., Sacher, B., Becker, T., Jekle, M.: WASI as a useful tool to identify mechanisms of enzyme active plant-based fractions in food. 9th International Conference on Food Chemistry & Technology, 2023-11-28, Paris, France. | Presentation |
| Fahmy, A.R., Baumgartner, S., Kurz, T., Jekle, M.: Functionalization of yeast proteins from fermentation side-streams for functional food systems. 9th International Conference on Food Chemistry & Technology, 2023-11-28, Paris, France. | Poster |
| Fahmy, A.R., Derossi, A., Jekle, M.: Definitions in 4D printing of dynamic foods - foundational considerations and future prospects for programmable transitions. 9th International Conference on Food Chemistry & Technology, 2023-11-28, Paris, France. | Presentation |
| Jekle, M.: Design of food product based on model systems. 9th International Conference on Food Chemistry & Technology 2023, 2023-11-28, Paris, France. | Presentation |
Addo, E., Wild, S., Fahmy, A.R., Jekle, M.: Understanding protein-polysaccharide interactions for the design of food inks for 3D printing. AgriFood Innovation Event 2023, 2023-11-21, Veldhoven, Netherlands | Presentation |
| Fribus, R., Fahmy, A. R., Jekle, M.: Additive Fertigung pflanzlicher Lebensmittel: Mikrostrukturierung stärkebasierter Systeme mittels in-situ Aufschäumung. GDL-Fachtagung: Technologische Aspekte der Herstellung vegetarischer und veganer Lebensmittel III, 2023-11-16, Stuttgart-Gerlingen, Germany. | Presentation |
Fahmy, A.R. and Jekle, M.: Additive Food Processing – Challenges and Perspectives. EHEDG Deutschland Kongress 2023. | Presentation |
| Vidal, L.M., Wittkamp, T., Alpers, T., Jekle, M., Becker, T.: Kleine Probe, großes Wissen – Mehlanalyse im Kleinstmaßstab. Brot+Backwaren 4 (2023), 58-61. | Non-reviewed article |
| Jekle, M., Jekle, M., Fahmy, A.R.: Lebensmittel 3D-Druck – Technologie und Chance für eine zukünftige Ernährung, RFL Rundschau für Fleischhygiene und Lebensmittelüberwachung 5 (2023), 160-162. | Non-reviewed article |
| Schmidt, H., Jekle, M., Beifuß, U., Neidhart, S., Conrad, J.: Innovative Biofruchtzubereitungen mit Exopolysaccharid-bildenden Milchsäurebakterien, Der Lebensmittelbrief (2023), 12-13. | Non-reviewed article |
| Swiacka, J., Voß, A., Grebenteuch, S., Rohn, S., Jekle, M.: Der Beitrag von Karotten und Kartoffeln zur Acrylamidbildung in hefebasierten Weizenbroten. 74. Tagung für Bäckerei-Technologie, 2023-11-14, Detmold, Germany. | Presentation |
| Fahmy, A.R., Jekle, M.: Additive manufacturing as a medium for structuring and texturing of plant-based proteins in food assemblies. DGF. The Future of Oilseeds: Prospects for Plant based Proteins?, 2023-10-24, Frankfurt am Main, Germany. | Presentation |
| Feller, N., Jekle, M.: Controlling foam stability in gluten-free doughs by plant-based surfactants. 6th Symposium on Gluten-Free Cereal Products and Beverages: "Designing Food for Individual Needs and Choices", 2023-10-20, Rome, Italy. | Presentation |
Jekle, M.: Bedeutung und Modifikation von Mikrostrukturen in Teigen während der Herstellung von Backwaren. Kooperationsseminar Materialcharakterisierung von Lebensmitteln, 2023-10-12, Potsdam, Germany. | Presentation |
| Feller, N., Jekle, M.: Potenzial protein- und saponinreicher Extrakte zur Qualitätsverbesserung glutenfreier Backwaren. 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, 2023-10-05, Detmold, Germany. | Presentation |
| Stoll, C., Becker, T., Jekle, M.: Identifizierung der selektiven Wirkung von enzymaktiven Weizenmalz durch den Einsatz eines getreideeigenen Inhibitors. 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, 2023-10-06, Detmold, Germany. | Presentation |
| Swiacka, J., Voß, A., Grebenteuch, S., Rohn, S., Jekle, M.: Acrylamidbildung in Backwaren unter Zusatz von Kartoffeln und Karotten. 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, 2023-10-06, Detmold, Germany. | Presentation |
Fahmy, A.R., Jekle, M.: 4D printing of shape-morphing foods: Control of stimulus-driven deformations through protein-starch thermal transitions. 14th International Congress on Engineering and Food, 2023-06-22, Nantes, France. | Presentation |
Heckl, M., Alpers, T., Jekle, M., Becker, T.: A step towards personalized food – rheological requirements of cereal-based bio-inks for food 3D printing. 14th International Congress on Engineering and Food, 2023-06-22, Nantes, France. | Presentation |
Jekle, M.: Academic perspective on plant-based proteins. The Green Protein Shift, 2023-05-23, Hohenheim, Germany. | Presentation |
Fahmy, A.R., Jekle, M.: AM / 3D printing of plant-based proteins: meat analogues in focus. The Green Protein Shift, 2023-05-23, Hohenheim, Germany. | Presentation |
| Fahmy, A.R.: Comprehensive methods in the structuring and textural design of food assemblies using additive manufacturing. 16th European PhD Workshop on Food Engineering and Technology EFCE, 2023-05-10, Copenhagen, Denmark | Presenation |
Fribus, R., Fahmy, A.R., Jekle, M.: Design von Lebensmittelschäumen auf mikro- und makroskopischer Ebene mittels 3D-Druck. GDL-Fachtagung – Texturierung von Lebensmitteln, 2023-04-27, Gerlingen, Germany. | Presentation |
Addo, E.O., Fahmy, A.R., Jekle, M.: Controlling protein-polysaccharide interactions to optimize food ink functionality in additive manufacturing applications. 20th European Young Cereal Scientists Technology Workshop, 2023-04-12, Leuven, Belgium. | Presentation |
Swiacka, J., Jekle, M.: Impact of plant-based ingredients in combination with varied dough hydration on acrylamide formation in yeast-leavened bread. 20th European Young Cereal Scientists Technology Workshop, 2023-04-12, Leuven, Belgium. | Presentation |
Vogt, U.T., Jekle, M.: Dough adhesion phenomena – interactions between dough and contact surface. 20th European Young Cereal Scientists Technology Workshop, 2023-04-12, Leuven, Belgium. | Presentation |
Jekle, M.: Wissenschaftlicher Einblick ins Kneten – was passiert im Innersten des Teiges. Erfa-Kreis Slow-Baking, 2023-04-19, Merklingen, Germany. | Presentation |
Jekle, M.: Prozess-Strategien zur Gewinnung funktionaler Pflanzenproteine. FEI-Kooperationsforum: Charakterisierung, Processing und Einsatz pflanzlicher Proteine – Konzepte für die Lebensmittel von morgen, 2023-04-18, Bonn, Germany. | Presentation |
Jekle, M.: Wird der Lebensmittel-3D-Druck zur Technologieplattform für unsere zukünftige personalisierte Ernährung. Kompetenzcenter Bioingelligenz - digitale Reihe, 2023-04-14, online. | Presentation |
Vogt, U., Becker, T., Jekle, M.: Teigadhäsionsphänomene unter der Lupe - Betrachtung möglicher Interaktionen zwischen Teig und Kontaktfläche. 11. Tagung des Weihenstephaner Instituts für Getreideforschung, 2023-03-29, Freising, Germany. | Presentation |
Stoll, C., Alpers, T., Jekle, M., Becker, T.: Vom Bier zum Brot - Der Einfluss von enzymaktivem Weizenmalz in der Brotherstellung. 11. Tagung des Weihenstephaner Instituts für Getreideforschung, 2023-03-29, Freising, Germany. | Presentation |
Vidal, L., Benz, J.P., Jekle, M., Becker, T.: Kleine Probe - großes Wissen: Fundamentale Knet- und Backanalytik im Kleinmaßstab. 11. Tagung des Weihenstephaner Instituts für Getreideforschung, 2023-03-28, Freising, Germany. | Presentation |
| Blome, A., Luttmann, M., Jekle, M., Frahm, B., Müller, U.: Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. Jahrestagung der DECHEMA-Fachgruppen Hochdruckverfahrenstechnik und Lebensmittelverfahrenstechnik, 2023-03-15, Bochum, Germany. | Presentation |
Jekle, M.: Das digitale Brot: Designen wir in Zukunft unsere Brotkrume? | Presentation |
| Jekle, M.: Additive Manufacturing zur Analyse und Herstellung von Lebensmitteln. Forschungsseminar ELW der Universität Bonn, 2023-01-23, online. | Presentation |
| Fahmy, A.R., Feller, N., Kant, J., Jekle, M.: Impact of starch-gelatinization on defined deformations of 4D printed shape morphing foods. 6th Symposium on Gluten-Free Cereal Products and Beverages: "Designing Food for Individual Needs and Choices", 2023-10-20, Rome, Italy. | Poster |
| Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., Müller, U.: Vorstellung des Projektes „Teig 4.0“ – Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. Poster. Jahrestagung der DECHEMA-Fachgruppen Hochdruckverfahrenstechnik und Lebensmittelverfahrenstechnik, 2023-03-15, Bochum, Germany. | Poster |
| Srivastava, S., Kollemparembil, A. M., Zettel, V., Claßen, T., Mobarak, M., Gatternig, B., Delgado, A., Jekle, M., Hitzmann, B.: An Innovative approach in the baking of bread with CO2 gas hydrates as leavening agents. Foods 11 (2022), 3570 (10.3390/foods11223570). Open access. | Peer-reviewed Article |
| Fahmy, A.R., Jekle, M., Becker, T.: Texture modulation of starch-based closed-cell foams using 3D printing: deformation behavior beyond the elastic regime. Journal of Texture Studies (2022), (10.1111/jtxs.12729). Open access. | Peer-reviewed Article |
| Alpers, T., Olma, J., Jekle, M., Becker, T.: Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow. Food Chemistry 389 (2022), 133048 (10.1016/j.foodchem.2022.133048). | Peer-reviewed Article |
| Alemneh, S., T., Emire, S. A., Jekle, M., Hitzmann, B.: Effect of refrigerated storage on some physicocemical characteristics of a teff-based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used. Journal of Food Processing and Preservation (2022), e17034 (10.1111/jfp.17034). Open access. | Peer-reviewed Article |
| Laukemper, R., Ochs, A., Wollmannstetter, K., Kugler, F., Becker, T., Jekle, M.: Contact area determination between structured surfaces and viscoelastic food materials. LWT 164 (2022), 113664 (10.1016/j.lwt.2022.113664). Open access. | Peer-reviewed Article |
| Alemneh, S. T., Emire, S. A., Jekle, M., Paquet-Durand, O., von Wrochem, A., Hitzmann, B.: Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic Bacteria. Foods 11 (2022), 1171 (10.3390/foods11081171). Open access. | Peer-reviewed Article |
| Vidal, L. M., Braun, A., Jekle, M., Becker, T.: Micro-scale shear kneading – Gluten network development under multiple stress-relaxation and evaluation via multiwave rheology. Polymers 14 (2022), 846 (10.3390/polym14040846). | Peer-reviewed Article |
| Brandner, S., Becker, T., & Jekle, M.: Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems. Journal of Food Science (2022), 1– 11. (https://doi.org/10.1111/1750-3841.16115). | Peer-reviewed Article |
| Fahmy, A.R., Vogt, U.T., Jekle, M., Becker, T.: Hardness targeted design and modulation of food textures in the elastic-regime using 3D printing of closed-cell foams in point lattice systems. Journal of Food Engineering 320 (2022), 110942 (10.1016/j.jfoodeng.2022.110942). | Peer-reviewed Article |
| Heckl, M., Jekle, M., Becker, T.: 3D-Druck: Kommt das Brot der Zukunft aus dem 3D-Drucker? In Automatisierung Forschung und Technologie, f2m (2022), 122-131. | Book chapter |
| Maniglia, B. C., Fahmy, A. R., Jekle, M., Le-Bail, P., Le-Bail, A.: Three-Dimensional (3D) Food Printing Based on Starch-Based Inks: Crucial Factors for Printing Precision. In Food Printing: 3D Printing in Food Industry, Springer, 2022, 101-140. | Book chapter |
| Fahmy, A.R., Jekle, M.: Texture control and modulation of 3D food assemblies: Bubble distributions for altering the deformation behaviour. AgriFood Innovation Event, 2022-11-24, Eindhoven, The Netherlands. | Presentation |
Jekle, M.: Potenzial pflanzlicher Rohstoffe und Inhaltsstoffe für Bioinks des Lebensmittel 3D Drucks. Zukunftstage: Pflanzliche Lebensmittel 2022, 2022-11-18, Freising, Germany. | Presentation |
Heckl, M., Alpers, T., Jekle, M., Becker, T.: 3D-Druck stärkebasierter Materialien zur Herstellung definierter Lebensmitteltexturen. 15. Wissenschaftliches Symposium VGMS, 2022-11-15, Würzburg, Germany. | Presentation |
Jekle, M., Fahmy, A.R.: Designing mechanical properties of starch-protein-based foods by additive manufacturing. 8th Int. Conference on Food Chemistry & Technology, 2022-10-13, Rome, Italy. | Presentation |
Voss, A., Mathew, L., Grebenteuch, S., Bauermann, O., Swiacka, J. Jekle, M., Rohn, S.: Technologische Minimierungsstrategien von Acrylamid in Backwaren mit pflanzlichen Spezialzutaten. 50. Deutscher Lebensmittelchemikertag, 2022-09-19, Hamburg, Germany. | Presentation
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| Jekle, M.: 3D Druck von Lebensmitteln: sind die Technologie und der Markt schon dazu bereit? GDL Fachtagung: Lebensmitteltechnologie 2030, 2022-09-16, Bremerhaven, Germany. | Presentation |
| Wehrli, M., Ini, S., Jekle, M., Becker, T.: Mechanical stress properties of the wheat protein network along the production vital gluten. Int'l Symposium on Biopolymers (ISBP), 2022-09-15, Sion, Switzerland. | Presentation |
| Jekle, M., Swiacka, J., Voss, A., Grebenteuch, S., Rohn, S.: Reduction of acrylamide content in baked goods. 12th meeting of the Innovation Group Grains & Baked Goods, 2022-09-13, Bern, Switzerland. | Presentation |
| Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., Müller, U.: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. 33rd VHYC yeast conference, 2022-09-12, Berlin, Germany. | Presentation |
Voss, A., Mathew, L., Grebenteuch, S., Bauermann, O., Swiacka, J., Jekle, M., Rohn, S.: Technologische Minimierungsstrategien von Acrylamid in Backwaren mit pflanzlichen Spezialzutaten. Lebensmittelchemie 76 (2022), 219 (10.1002/lemi.202259172). | Non-reviewed article |
| Jekle, M., Fahmy, A.R.: Texture design of cereal foams by 3d food printing. 20th ICC Conference, 2022-07-06, Vienna, Austria. | Presentation |
| Verbauwhede, A., Lambrecht, M.A., Brijs, K., Delcour, J.A., Jekle, M., Fierens, E., Shegay, O.: Importance of the thermoset gluten network for bread macroscopic properties. 20th ICC Conference, 2022-07-06, Vienna, Austria. | Presentation |
| Stoll, C., Sacher, B., Becker, T., Jekle, M.: Cloning of the wheat alpha-amylase/subtilisin inhibitor to identify mechanisms of enzymatic active plant-based fractions in food. 19th European Young Cereal Scientists Technology Workshop, 2022-06-06, Valencia, Spain. | Presentation |
| Alemneh, S. T., Emire, S. A., Jekle, M., Paquet-Durand, O., Hitzmann, B.: Development of fermented teff-based probiotic beverage and its process monitoring using two-dimensional fluorescence spectroscopy. Proceedings 69 (2022). The 1st International Electronic Conference on Process: Processes System Innovation, 2022-05-30, online (10.3390/ECP2022-12650). | Presentation |
Brandner, S. Becker, T., Jekle, M., Ozcelik, M., Först, P.: Simplification and standardization of wheat flour/dough processing by the potential of electric fields. 7th Cereals & Europe Spring Meeting, 2022-04-6/8, Thessaloniki, Greece. | Presentation |
| Brandner, S., Becker, T., Jekle, M.: Impact of the particle-polymer interface on small- and large-scale deformation response in protein- and carbohydrate-based food matrices. International Journal of Biological Macromolecules 191 (2021), 51-59 (10.1016/j.ijbiomac.2021.09.048). | Peer-reviewed Article |
Heckl, M., Jekle, M., Becker, T.: Will we 3D print the bread of the future? In Automation Science and Technology by f2m (2021), 113-120. | Article |
| Alpers, T., Paulik, S., Becker, T., Jekle, M., Reichenberger, K., Lutz-Wahl, S., Fischer, L., Rebholz, G., Scherf, K. A.: Aktivität exogener Enzyme in Backwaren. Brot+Backwaren 5 (2021), 56-62 | Article |
Jekle, M.: Stabilisierung von Fruchtzubereitungen unter Verwendung von Exopolysaccharid-bildenden Milchsäurebakterien. BGS-Professoren-Treff 2021, 2021-11-25, Cologne, Germany. | Presentation |
Jekle, M.: 3D food printing – an emerging technology delivers insights in traditional food science. 3D Food Printing Conference, 2021-11-23, online. | Presentation |
Jekle, M.: Impulsvortrag: Pflanzliche Lebensmittel – unsere Ernährungsversorgung der Zukunft. 14. Wissenschaftliches Symposium VGMS, 2021-11-09, Würzburg, Germany. | Presentation |
Jekle, M.: Aeration and texturization of gluten-free food systems. EFFoST International Conference, 2021-11-04, Lausanne, Switzerland. | Presentation |
Wehrli, M.C., Kratky, T., Schopf, M., Scherf, K.A., Becker, T., Jekle, M.: Advancing in gluten network tailoring by defining its thermal limits. EFFoST International Conference, 2021-11-03, Lausanne, Switzerland. | Presentation |
Jekle, M., Brandner, S., Kratky, T., Becker, T.: Hybride Teigsysteme zur Imitation von Stärke- Gluten Interaktionen – Einfluss der Stärkeoberfläche auf die Teigrheologie. 7. D-A-CH Tagung für angewandte Getreidewissenschaften, 2021-09-30, Vienna, Germany. | Presentation |
Heckl, M., Jekle, M., Becker, T.: Einsatz von Hydrokolloiden in stärke-basiertem Lebensmittel 3D Druck zur Strukturstabilisierung. 7. D-A-CH Tagung für angewandte Getreidewissenschaften, 2021-09-30, Vienna, Germany. | Presentation |
| Wehrli, M.C., Kratky, T., Schopf, M., Scherf, K.A., Jekle, M., Becker, T.: Thermal limits of gluten: Stressing the structural and functional properties (Poster). 4th Food structure and functionality symposium, 2021-10-17/20, online. | Poster |