Lucas, I., Petermeier, H., Becker, T., Jekle, M.
Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure
Scientific Reports
2019
9

Kupetz, M., Frankerl, M., Gastl, M., Becker, T.
Rapid method to assess the colloidal haze stability of beer
Brewing Science
2019
72
142-147

Kupetz, M., Backes, L., Ramsauer, B, Lenz, R., Forster, A., Gastl., M., Becker, T.
An accurate approach to assesing the hop particle size and ist filtration behavior during dry hopping
Eur Food Research and Technology
2019
5 (7)
1439-1449

Paulik, S., Wen Yu, W., Flanagan, B., Gilbert, R. G., Jekle, M., Becker, T.
Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough
Food Chemistry
2019
301
125276

Schwaminger, P., Fraga-García, P., Eigenfeld, M., Becker, T., Berensmeier, S.
Magnetic separation in bioprocessing beyond the analytical scale: from biotechnology to the food industry
Frontiers in Bioengineering and Biotechnology
2019

Wannenmacher, J., Cotterchio, C., Schlumberger, M., Reuber, V., Gastl, M., Becker, T.
Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP
Journal of the Science of Food and Agriculture
2019

Brunner, V., Klöckner, L., Kerpes, R., Geier, D., Becker, T.
Online sensor validation in sensor networks for bioprocess monitoring using swarm intelligence
Analytical and Bioanalytical Chemistry
2019
412
2165-2175

Hackenberg, S., Jekle, M., Becker, T.
Impact of altered starch functionality on wheat dough microstructure and its elongation behavior
Food Chemistry
2019
290
64-71

Paulik, S., Jekle, M., Becker, T.
Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding
Polymers
2019
11
448

Paulik, S., Jekle, M., Becker, T.
Novel approach to investigate the mechanical properties of crumb matrix during storage – Re-engineering of gas-free crumb pellets
Food Chem
2019
288
333-340