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Mario Jekle (1982-)

Name	Mario Jekle
Time	1982- (Date of birth and death)
Place	Illertissen (Geburtsort) Deutschland
Gender	männlich
Academic degree	Prof. Dr.-Ing. (Fakultät für Ernährung, Landnutzung und Umwelt der Techn. Univ. München) (2012)
Variant	Mario Tobias Jekle
Related	Universität Hohenheim Lebensmitteltechnologie (Studienfach)
Further information	Tätig am Institut für Lebensmittelwissenschaft und Biotechnologie an der Universität Hohenheim (2007 - 2009; 2021 -) Habil. Lehrstuhl für Brau- und Getränketechnologie, Forschungsdepartment Ingenieurwissenschaften für Lebensmittel und biogene Rohstoffe
Record type	Person
GND-Identifier	13802197X
Record ID	13802197X
Involved in show all Towards sustainable biointelligent food design: structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption DLG-Qualitätsatlas für Brot und Kleingebäck : sensorische Fehler - mögliche Ursachen - technologische Lösungen Four-dimensional (4D) printing of dynamic foods - definitions, considerations, and current scientific status Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory Strategies enabling comprehensive upcycling of currant pomace in food systems An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents Application of two-dimensional fluorescence spectroscopy for the on-line monitoring of teff-based substrate fermentation inoculated with certain probiotic bacteria Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used Micro-scale shear kneading: Gluten network development under multiple stress-relaxation steps and evaluation via multiwave rheology Texture modulation of starch‐based closed‐cell foams using 3D printing: Deformation behavior beyond the elastic regime Texture design of gluten-free bread by mixing under controlled headspace atmosphere Fundamental characterization of wheat gluten Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure Texture design of starch-protein-based solid open-cell foams Structure-function relationship in wheat dough – the impact of protein microstructure on rheology and processing performance Structure-function relationship in wheat dough : the impact of protein microstructure on rheology and processing performance

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Mario Jekle (1982-)

Towards sustainable biointelligent food design: structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

DLG-Qualitätsatlas für Brot und Kleingebäck : sensorische Fehler - mögliche Ursachen - technologische Lösungen

Four-dimensional (4D) printing of dynamic foods - definitions, considerations, and current scientific status

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry

Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory

Strategies enabling comprehensive upcycling of currant pomace in food systems

An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents

Application of two-dimensional fluorescence spectroscopy for the on-line monitoring of teff-based substrate fermentation inoculated with certain probiotic bacteria

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

Micro-scale shear kneading: Gluten network development under multiple stress-relaxation steps and evaluation via multiwave rheology

Texture modulation of starch‐based closed‐cell foams using 3D printing: Deformation behavior beyond the elastic regime

Texture design of gluten-free bread by mixing under controlled headspace atmosphere

Fundamental characterization of wheat gluten

Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure

Texture design of starch-protein-based solid open-cell foams

Structure-function relationship in wheat dough – the impact of protein microstructure on rheology and processing performance

Structure-function relationship in wheat dough : the impact of protein microstructure on rheology and processing performance