Eigenfeld, M., Schwaminger, S. P., Kerpes, R., Becker, T.
Age-specific fractionation of Saccharomyces using millifluidic systems
Brauwelt International
2025
43
(1)
23-25

Franz, V., Schneiderbanger, J., Neugrodda, C., Becker, T.
Focus of research of starch
Brauwelt
2025
165
(1)
12-15

Heckl, M., Alpers, T., Becker, T.
Erstellung definierter Texturen im stärkebasierten Lebensmittel 3D Druck mittels NIR-post-processing.
Jahrestreffen der DECHEMA/VDI-Fachgruppe: Lebensmittelverfahrenstechnik, Freising
2025

Moreno Ravelo, R.C., Gastl, M., Becker, T.
Relationship Between Physical Characteristics of Cereal Polysaccharides and Soft Tribology—The Importance of Grain Source and Malting Modification
Food Science & Nutrition
2025
13
1

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
2025
390