| Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio M Schirmer, A Höchstötter, M Jekle, E Arendt, T Becker Food hydrocolloids 32 (1), 52-63, 2013 | 292 | 2013 |
| Starch gelatinization and its complexity for analysis M Schirmer, M Jekle, T Becker Starch‐Stärke 67 (1-2), 30-41, 2015 | 215 | 2015 |
| Volume and texture improvement of gluten-free bread using quinoa white flour D Elgeti, SD Nordlohne, M Föste, M Besl, MH Linden, V Heinz, M Jekle, ... Journal of Cereal Science 59 (1), 41-47, 2014 | 194 | 2014 |
| Starch–gluten interactions during gelatinization and its functionality in dough like model systems M Jekle, K Mühlberger, T Becker Food Hydrocolloids 54, 196-201, 2016 | 177 | 2016 |
| Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy M Jekle, T Becker Food Research International 44 (4), 984-991, 2011 | 176 | 2011 |
| Impact of sodium chloride on wheat flour dough for yeast‐leavened products. I. Rheological attributes M Beck, M Jekle, T Becker Journal of the Science of Food and Agriculture 92 (3), 585-592, 2012 | 123 | 2012 |
| Protein network analysis—A new approach for quantifying wheat dough microstructure I Bernklau, L Lucas, M Jekle, T Becker Food Research International 89, 812-819, 2016 | 121 | 2016 |
| Impact of quinoa bran on gluten-free dough and bread characteristics M Föste, SD Nordlohne, D Elgeti, MH Linden, V Heinz, M Jekle, T Becker European Food Research and Technology 239, 767-775, 2014 | 110 | 2014 |
| Wheat dough microstructure: The relation between visual structure and mechanical behavior M Jekle, T Becker Critical reviews in food science and nutrition 55 (3), 369-382, 2015 | 89 | 2015 |
| Starch re‐crystallization kinetics as a function of various cations M Beck, M Jekle, T Becker Starch‐Stärke 63 (12), 792-800, 2011 | 87 | 2011 |
| Starch re‐crystallization kinetics as a function of various cations M Beck, M Jekle, T Becker Starch‐Stärke 63 (12), 792-800, 2011 | 87 | 2011 |
| Physicochemical interactions of polydextrose for sucrose replacement in pound cake M Schirmer, M Jekle, E Arendt, T Becker Food Research International 48 (1), 291-298, 2012 | 86 | 2012 |
| Isolation of quinoa protein by milling fractionation and solvent extraction M Föste, D Elgeti, AK Brunner, M Jekle, T Becker Food and Bioproducts Processing 96, 20-26, 2015 | 78 | 2015 |
| The contribution of glutathione to the destabilizing effect of yeast on wheat dough C Verheyen, A Albrecht, J Herrmann, M Strobl, M Jekle, T Becker Food chemistry 173, 243-249, 2015 | 69 | 2015 |
| Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies M Föste, C Verheyen, M Jekle, T Becker Food chemistry 306, 125451, 2020 | 68 | 2020 |
| Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough C Döring, C Nuber, F Stukenborg, M Jekle, T Becker Journal of Food Engineering 154, 10-16, 2015 | 68 | 2015 |
| Rheological properties and baking performance of rye dough as affected by transglutaminase M Beck, M Jekle, PL Selmair, P Koehler, T Becker Journal of Cereal Science 54 (1), 29-36, 2011 | 68 | 2011 |
| Impact of sodium chloride on wheat flour dough for yeast‐leavened products. II. Baking quality parameters and their relationship M Beck, M Jekle, T Becker Journal of the Science of Food and Agriculture 92 (2), 299-306, 2012 | 65 | 2012 |
| Effect of high temperature drying on gluten-free pasta properties S D'Amico, J Mäschle, M Jekle, S Tömösközi, B Langó, R Schoenlechner LWT-Food Science and Technology 63 (1), 391-399, 2015 | 62 | 2015 |
| Impact of gas formation kinetics on dough development and bread quality C Verheyen, A Albrecht, D Elgeti, M Jekle, T Becker Food Research International 76, 860-866, 2015 | 61 | 2015 |
