Current Publications
Reinmuth, E., Fahmy, A.R., Ribette, O., Jekle, M.: Towards sustainable biointelligent food design. structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing. Frontiers in Sustainable Food Systems 9 (2025) (10.3389/fsufs.2025.1651027). Open access.Q1. | Peer-reviewed article |
Teerakitchotikan, P., Jekle, M., Inta, A., Prasad, S. K., Sommano, S. R.: Feasibility Study for Utilisation of Legumes as Sustainable Protein-Rich Food in a Refugee Camp. Journal of Food Composition and Analysis 148 (2025), 108368 (10.1016/j.jfca.2025.108368). Q1. | Peer-reviewed article |
Swiacka, J., Matthes, C., Zettel, V., Jekle, M.: Ultrasound-assisted rehydration for acrylamide mitigation in carrot enriched breads? A critical assessment. Food Bioscience 73 (2025), 107558. (doi.org/10.1016/j.fbio.2025.107558). Open access. Q1. | Peer-reviewed article |
Swiacka, J., Kaiser, V., Bertsche, U., Schwadorf, K., Koenzen, E., Jekle, M.: How drying methods and carrot varieties influence the acrylamide formation in carrot-enriched breads? Food Chemistry: X 29 (2025), 102836. Special issue “Advances in acrylamide research in cereals” (https://doi.org/10.1016/j.fochx.2025.102836). Open access Q1 | Peer-reviewed article |
| Yousefi, A., Zinatloo-Ajabshir, S., Jekle, M., Panah, M. Y.: Rapid and green combustion synthesis of dysprosium cerium oxide nanostructures: incorporation into wheat starch/sage seed gum hybrid composites. Journal of Biological Macromolecules 308 (2025), 142502 (10.1016/j.ijbiomac.2025.142502). Q1 | Peer-reviewed article |
Hoefler, K.; Sukop, U.; Scheler, S.; Reiter, E.; Bender, D.; Jekle, M.; Schönlechner, R.; D'Amico, S.: Optimization and validation of arabinoxylan quantification in gluten-free cereals via HPAEC-PAD based on design of experiments. Journal of Agricultural and Food Chemistry 73 (2025), 9309-9319. (10.1021/acs.jafc.5c02445). Open access. Q1. | Peer-reviewed article |
| Zinatloo-Ajabshir, S., Yousefi, A., Jekle, M., Sharifianjazi, F.: Ingenious wheat starch/Lepidium perfoliatum seed mucilage hybrid composite films: Synthesis, incorporating nanostructured Dy₂Ce₂O₇ synthesized via an ultrasound-assisted approach and characterization. Carbohydrate Polymer Technologies and Applications 9 (2025), 100657 (10.1016/j.carpta.2024.100657). Open access.Q1 | Peer-reviewed article |
Sukop, U., Hoefler, K., Bender, D., D‘Amico, S., Jekle, M., Schoenlechner, R., Domig, K.J.: Effect of wet-fractionation conditions and pulsed-electric field on arabinoxylan and protein recovery from maize. Foods 14 (2025), 760 (10.3390/foods14050760). Open access. Q1. | Peer-reviewed article |
Addo, E.O., Wild, S., Yousefi, A., Fahmy, A. R., Jekle, M.: Insights into the material and 3D printing behaviour of fiber-enriched protein gels. Food Research International 203 (2025), 115873. (10.1016/j.foodres.2025.115873). Open access. Q1. | Peer-reviewed article |
| Schneider, Y., Zettel, V. Using ground oyster mushroom and chia seeds for the fortification of wheat bread-Nelder–Mead simplex optimisation. Eur Food Res Technol (2025). (https://doi.org/10.1007/s00217-024-04652-3).Open access. | Peer-reviewed article |
Heckl, M.P., Kratky, T., Jekle, M., Alpers, T., Becker, T.: Characterization of native starch granules from different botanical sources and the contribution of surface-associated lipids and proteins to the accuracy of 3D food printing. Journal of Food Engineering 390 (2025), 112408 (10.1016/j.jfoodeng.2024.112408). Open access Q1. | Peer-reviewed article |
Ndunge Charles, A.; Chemutai, S.; Mburu, M.; Njoroge, D.; Alemenh, S. T.; Kollemparembil, A.M.; Zettel, V.; Jekle, M. (2025). Integrated CHIA and oyster Mushroom system for Sustainable food value chain in Africa – Results from product development strategies. Rwandan German FoodTec Webinar X | Advances in Food Technology. 22. Oktober 2025. | Presentation |
| Swiacka, J., Wötzel, L., Zettel V., Jekle, M.: Acrylamid in Spezialbackwaren senken. Minimierungsstrategie: Reduktion durch forcierte Hydratation von Karottenstreifen. brot+backwaren 3 (2025), 41 - 46. | Non-reviewed article |
Fribus, R., Kant, J., Fahmy, AR., Jekle, M.: In-situ structuring and texture modulation of starch-based materials using a microfoaming-assisted 3D-printing approach. 21st ICC Conference “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System”. 2025-09-25, Vienna, Austria. | Presentation |
Feller, N., Föste, M., Hörmann, H., Verheyen, C., Jekle, M.: Delivering quality in gluten-free bread products: Current insights into ingredients, texture, and sensory perception. 21st ICC Conference “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System”. 2025-09-25, Vienna, Austria. | Presentation |
Swiacka, J., Zettel, V., Sukop, U., Höfler, K., D’Amico, S., Bender, D., Schönlechner, R., Jekle, M.: Mathematical modeling of enzymatic crosslinking of arabinoxylan-protein networks in a model system using DOE. 21st ICC Conference “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System”. 2025-09-24, Vienna, Austria. | Presentation |
| Sukop, U., Hoefler, K., Feist, K., D’Amico, S., Jekle, M., Schoenlechner, R., Domig, K., Bender, D.: Impact of maize arabinoxylans and protein interactions on gluten-free batter structure. 21st ICC Conference “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System”. 2025-09-23, Vienna, Austria. | Poster |
Zettel, V., Bender, D., D’Amico, S., Höfler, K.,Maas, R. M., Schönlechner, R., Sukop, U., Swiacka, J., Walter, M., Jekle, M.: Enhancing gluten-free bread quality through rice bran and its constituents interactions: insights into starch pasting behavior. 21st ICC Conference “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System”. 2025-09-23, Vienna, Austria. | Presentation |
Zettel, V., Mburu, M., Njoroge, D., Ndunge Charles, A., Chemutai, S., Jekle, M.: Nutritional enhancement of traditional staple foods in Kenya: a study of chia seed and oyster mushroom substitution. 21st ICC Conference “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System”. 2025-09-23, Vienna, Austria. | Poster |
Grandal, S., Rieder, A., Dessev, T., Ballance, S., Jekle, M., Zettel, V., Koga, S., Tyl, C.: Protein networks in dough from intermediate wheatgrass (Thinopyrum intermedium) compared to wheat gluten. 21st ICC Conference “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System”. 2025-09-23, Vienna, Austria. | Presentation |
Kant, J., Zettel, V., Scheibelberger, R., Schönlechner, R., Wenger-Öhn, G., Jekle, M.: Hydrothermal modification of sorghum flours: a strategy for climate-smart, high-quality gluten-free bread in Europe. 21st ICC Conference “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System”. 2025-09-23, Vienna, Austria. | Presentation |
Scheibelberger, R., Pichler, E., Kant, J., Wenger-Öhn, G., Zettel, V., Jekle, M., Schönlechner, R.: Impact of Roasting in the Functional and Nutritional Properties of Sorghum Grain. 21st ICC Conference “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System”. 2025-09-23, Vienna, Austria. | Poster |
| Fribus, R., Fahmy, A. R., Jekle M.: Food meets Future: Innovatives Strukturdesign von pflanzlichen Fleischalternativen mittels 3D-Druck. Lunch and Learn, RE:Thinking Pop-up Space, 2025-09-09, Stuttgart, Germany. | Presentation |
Wötzel, L., Paulik, S., Jekle, M.: Extraktion und Modifikation von Hefe – Einfluss auf die Funktionalität von Hefeprotein. ALUMNI-Treffen des Instituts für Lebensmittelwissenschaft und Biotechnologie, 2025-07-04, Stuttgart, Germany. | Presentation |
Wötzel, L., Paulik, S., Jekle, M.: Single cell protein from yeast: Functionality and extraction. aCELLerate: The Single Cell Food Symposium, 2025-06-04, Stuttgart, Germany. | Presentation |
Wötzel, L., Paulik, S., Jekle, M.: Keynote speech - Single-celled organisms biomass for food applications. aCELLerate: The Single Cell Food Symposium, 2025-06-04, Stuttgart, Germany. | Presentation |
Fribus, R., Fahmy, A., Jekle, M.: Bottom-up intelligent design and processing of plant-based anisotropic matrices using additive manufacturing. 1. Biointelligence Colloqium, 2025-04-28, Stuttgart, Germany. | Presentation |
Addo, E., Fahmy, A. R., Jekle, M.: Design of protein-fiber model inks for 3D food printing. 4th SANACEL experience. CFF GmbH & Co. KG, 07 – 09.05.2025, Eisenach, Germany. | Presentation |
| Frank, J., Jekle, M.: Die Zukunft unserer Ernährung: Rohkost oder Hightech auf dem Teller? enter the future, Wittenstein Stiftung, 2025-04-30, Weikersheim, Germany. | Presentation |
Fribus, R., Fahmy, A., Jekle, M.: Bottom-up intelligent design and processing of plant-based anisotropic matrices using additive manufacturing. 1. Biointelligence Colloqium, 2025-04-28, Stuttgart, Germany. | Presentation |
| Swiacka, J., Zettel, V., Jekle, M.: PROTAX-enzymatisch induzierte Protein-AX-Netzwerke in glutenfreien Teigsystemen. Der Lebensmittelbrief 03/04 (2025), 48-49. | Non-reviewed article |
Backes, G., Jekle, M.: Mythen und Fakten über eine getreidereiche Ernährung – Wissenschaftliche Hintergründe für die Ernährungsberatung. Ernährungs Umschau 3 (2025), 170-178. | Non-reviewed article |
Kant, J.; Zettel, V.; Todeva, E.; Longin, F.; Jekle, M. (2025): Wholegrain Coloured Wheat – a healthy and tasty alternative with competitive baking quality to classical wheat? 8th International Whole Grain summit “Driving whole grain adaption throughout the food supply chain”. March 31 - April 2, 2025, Detmold, Germany. | Poster |
Hoefler, K.; Zettel, V.; Sukop, U.; Reiter, E.; D’Amico, S.; Weninger, E.; Jekle, M.; Bender, D.; Schönlechner, R. (2025): Effect of wholegrain pretreatment on the distribution of functional ingredients in naked oat milling fractions. 8th International Whole Grain summit “Driving whole grain adaption throughout the food supply chain”. March 31 - April 2, 2025, Detmold, Germany. | Poster |
| Sukop, U., Höfler, K., D'Amico, S., Jekle, M., Bender, D., Schönlechner, R, Domig, K..: Einsatz enzymatisch erzeugter Protein-AX-Netzwerke in glutenfreien Modellsystemen. 13. Tagung des Weihenstephaner Instituts für Getreideforschung (WIG), 2025-03-19, Freising, Germany. | Presentation |
| Kant, J., Zettel, V., Longin, F., Jekle, M.: Farbweizen - Qualität und Potenziale. 13. Tagung des Weihenstephaner Instituts für Getreideforschung (WIG), 2025-03-19, Freising, Germany. | Presentation |
Wötzel, L., Swiacka, J., Jekle, M.: Einfluss der Hydratation von getrockneten Karottenstreifen auf die Acrylamidbildung in Backwaren. 13. Tagung des Weihenstephaner Instituts für Getreideforschung (WIG), 2025-03-18, Freising, Germany. | Presentation |
| Stoll, C., Sacher, B., Alpers, T., Becker, T., Jekle, M.: Azogluten - Ein innovativer Ansatz zur Charakterisierung der proteolytischen Aktivität von Weizenmalzen in getreidebasierten Systemen. 13. Tagung des Weihenstephaner Instituts für Getreideforschung (WIG), 2025-03-18, Freising, Germany. | Presentation |
| Feller, N., Jekle, M.: Pflanzliche Schaumbildner und ihr Potenzial zur Verbesserung der Qualität glutenfreier Backwaren. 2. New Food Festival, 2025-03-06. Stuttgart, Germany. | Presentation |
Festini, S., Zipori, D., Neidhart, S., Schmidt, H., Jekle, M.: Stabilization of strawberry fruit preparations with β-glucan producing lactic-acid bacteria strains. New Food Festival. 05/06-03-2025, Stuttgart, Germany. | Poster |
Wötzel, L., Welzenbach, P., Paulik, S., Jekle, M.: Vergleich der funktionellen Eigenschaften alternativer Proteine mit tierischem Molkenprotein. New Food Festival. 05/06-03-2025, Stuttgart, Germany. | Poster |
| Jekle, M.: Plant quality in the future. A scientific perspective. Breeding for supply chains, 2025-02-07, Stuttgart, Germany. | Presentation |
| Derossi, A., Spence, C., Corradini, M.G, Jekle, M., Fahmy, A.R, Caporizzi, R., Devahastin, S., Moses, J.A, Le-Bail, A., Zhou, W., Zhang, M., Bhandari, B, Severini, C.: Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption. npj Sci Food 8, 54 (2024) (https://doi.org/10.1038/s41538-024-00296-5). Open access. | Review article |
Swiacka, J., Kima, L., Voss, A., Bork, L.V., Grebenteuch, S., Rohn, S., Jekle, M.: Carrot strips of various origins: Impact on acrylamide formation in baked goods. LWT – Food Science and Technology 204 (2024), 116453 (https://doi.org/10.1016/j.lwt.2024.116453). Open access. | Peer-reviewed article |
Alpers, T., Panoch, D., Jekle, M., Becker, T.: New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology. Food Hydrocolloids 155 (2024), 110184 (10.1016/j.foodhyd.2024.110184). Open access. | Peer-reviewed article |
Swiacka, J., Kima, L., Voß, Grebenteuch, S., Rohn, S., Jekle, M.: Special bakery products - Acrylamide formation and bread quality are influenced by potato addition. Journal of Cereal Science 117 (2024), 103926 (https://doi.org/10.1016/j.jcs.2024.103926). Open access. | Peer-reviewed article |
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 (doi.org/10.1111/ijfs.16843). Open access. | Peer-reviewed article |
Zettel, V. (2024): CHIAM: Klima-intelligente Lösung für nachhaltige Lebensmittelsysteme – Aufbau einer resilienten Wertschöpfungskette in Afrika. In: Prüfstein Nachhaltigkeit, p. 110-119. f2m Food2Multimedia, Radbruch, Germany. | Book chapter |
| Feller, N., Jekle, M.: Schaumschläger: Wie pflanzliche Schaumbildner die Qualität glutenfreier Backwaren revolutionieren könnten. Mitgliederversammlung der Deutschen Zöliakiegesellschaft, 2024, 2024-11-23. Stuttgart, Germany. | Presentation |
Fribus, R., Fahmy, A.R., Jekle, M.: From structure to texture: Mechanistic insights into fibrous structures and properties in 3D-printed meat analogues. 38th European Federation of Food Science and Technology (EFFoST) Conference, 2024-11-13. Bruges, Belgium. | Presentation |
| Feller, N., Jekle, M.: Plant-based surfactants: A path to controlled foam stability and gas retention in gluten-free food systems. 38th European Federation of Food Science and Technology (EFFoST) Conference, 2024-11-13, Bruges, Begium. | Presentation |
| Zettel, V., Jekle, M.: Spektroskopische Überwachung von Sauerteig Fermentationen. 75. Tagung für Bäckereitechnologie, 2024-11-12, Detmold, Germany. | Presentation |
| Jekle, M., Fahmy, A.R.: Potential of linking biointelligence with 3D food printing. 2nd Biointelligence Congress. 2024-10-22. Stuttgart, Germany. | Presentation |
| Jekle, M.: Revolutioniert der Lebensmittel-3D-Druck unsere Nahrungsmittelversorgung? Wissenschaftsfestival Stuttgart – Ich habe eine Vision, 2024-10-15. Stuttgart, Germany. | Presentation |
Swiacka, J., Matthes, C., Wötzel, L, Voß, A., Grebenteuch, S., Rohn, S., Jekle, M.: Einfluss verschiedener Hydratationsmethoden auf die Acrylamidbildung in Spezialbroten. 10. D-A-CH-Tagung für angewandte Getreidewissenschaften, 2024-10-11. Vienna, Austria. | Presentation |
Kant, J., Longin, F., Jekle, M.: Coloured wheat – technologischer Vergleich verschiedener Sorten und Anbaubedingungen. 10. D-A-CH-Tagung für angewandte Getreidewissenschaften, 2024-10-11. Vienna, Austria. | Presentation |
Luttmann, M., Blome, A., Segermann, J., Jekle, M., Frahm, B., Müller, U.: Erkenntnisse zur Nutzung von Photogrammetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. GDL Kongress Lebensmitteltechnologie 2024. 2024-10-10. Lemgo, Germany. | Presentation |
Ndunge Charles, A., Chemutai, S., Mburu, M., Njoroge, D., Zettel, V.: Ernährungsphysiologische Anreicherung von typischem kenianischem Porridge mit Chia und Austernpilzen aus einer nachhaltigen Wertschöpfungskette. 10. D-A-CH-Tagung für angewandte Getreidewissenschaften, 2024-10-10, Vienna, Austria. | Presentation |
Fribus, R., Fahmy, A.R., Jekle, M.: How fibrillar structures and spatial configurations define the texture of plant-based anisotropic matrices using additive manufacturing. 6th Food Structure and Functionality Symposium. 2024-10-07, Bruges, Belgium | Presentation |
| Kant, J., Call, L.-M., Wenger-Öhm, G., Schönlechner, R., Jekle, M.: Is this Europe's future climate-smart crop? BakingEurope Summer (2024), 8-11. | Non-reviewed article |
| Jekle, M.: Strategien zur Sicherung der Nahrungsmittelversorgung durch Getreide. MüTa24, 2024-09-06, Salzburg, Austria. | Presentation |
Swiacka, J., Matthes, C., Wötzel, L., Kima, L., Voß, A., Bork, L.V., Grebenteuch, S., Rohn S., Jekle, M.: Conventional and ultrasound-assisted hydration for product-adapted acrylamide reduction in carrot- and potato-based breads. Acrylamide and process formed contaminants: A supply chain approach. 2024-09-04, Brussels, Belgium. | Presentation |
| Feller, N., Jekle, M.: Saponin-enriched quinoa extracts as foaming agent to modulate gas retention in glutenfree food matrices. International Quinoa Symposium. 25-07-2024, Stuttgart, Germany. | Presentation |
Swiacka, J., Feller, N., Jekle, M.: Tagungsbericht: International Cereal and Bread Congress 2024. Cereal Technology 78/2 (2024), April/May/Juni. ISSN: 1869-2303, DOI: 10.23789/1869-2303-2024-2-106. | Non-reviewed article |
Jekle, M.: Einsatz pflanzlicher Rohstoffe zur Strukturmodifizierung in Backwaren. Baker’s Day. 2024, 19-06-2024, Bremerhaven, Germany. | Presentation |
Feller, N., Jekle, M.: Potential of plant-based surfactants to control foam stability and gas retention in gluten-free baked goods. 21st European Young Cereal Scientists and Technologists Workshop, 2024-06-03, Lisbon, Portugal. | Presentation |
Fribus, R., Fahmy, A.R., Jekle, M.: Texture modulation of 3D printed starch-based materials: Microstructuring through in-situ foaming. 21st European Young Cereal Scientists and Technologists Workshop, 2024-06-03, Lisbon, Portugal. | Presentation |
Zipori, D., Festini, S., Neidhart, S., Jekle, M., Schmidt, H.: Investigation of β-glucan-producing lactic acid bacteria strains for the stabilization of fruit preparations. Tagung der Deutschen Gesellschaft für Hygiene und Mikrobiologie (DGHM). 02./05.-06-2024, Würzburg, Germany. | Poster |
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”. 2024-04-25, 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”. 2024-04-25, 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”. 2024-04.24, 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”. 2024-04-23, 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”. 2024-04-23, 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”. 2024-04-23, 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 |
Zhang, X., Blennow, A., Jekle, M., Zörb, C.: Climate-nutrient-crop model: novel insights into grain-based food quality. Journal of Agricultural and Food Chemistry 71 (2023), 10228–10237 (10.1021/acs.jafc.3c01076). | 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 |