Publikationsliste

Lebensmitteltechnologie


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2022


Franke, K., Middendorf, D., Heinz, V., & Bindrich, U. (2022). Alcohol in praline fillings influences the water migration within the surrounding chocolate shell. Journal of food engineering, 315, [110805].

doi.org/10.1016/j.jfoodeng.2021.110805

Franke, K., Djikeng, F. T., & Esatbeyoglu, T. (2022). Influence of Frying, Baking and Cooking on Food Bioactives. in Retention of Bioactives in Food Processing (1 Aufl., S. 93-121). Springer, Cham.

doi.org/10.1007/978-3-030-96885-4_3

Iqbal, S., Tirpanalan-Staben, Ö., & Franke, K. (2022). Modification of dietary fibers to valorize the by-products of cereal, fruit and vegetable industry: a review on treatment methods. Foods, 11(24), [3466].

doi.org/10.3390/plants11243466


2020


Franke, K. (2020). Automatisierte Feinzerlegung des Hinterschinkens vom Schwein mittels Roboter - Herausforderungen und Lösungsansätze. Rundschau für Fleischhygiene und Lebensmittelüberwachung, 72(12), 407-409.


2019


Franke, K., Bindrich, U., & Heinz, V. (2019). Verringerung der Feuchtemigration in Gebäcken. Cereal Technology, 73(2), 96-101.

Middendorf, D., Bindrich, U., & Franke, K. (2019). Influence of mold materials on the gloss of chocolate bars. Beitrag in 8th International Symposium on Food Rheology and Structure, Zürich, Schweiz.


2018


Franke, K. (2018). Effect of crystal network structures on functionality of fat-based barrier layers and opportunities for their control. in GDL Kongress Lebensmitteltechnologie Gesellschaft deutscher Lebensmitteltechnologen e.V..

Middendorf, D., Bindrich, U., Mischnick, P., Franke, K., & Heinz, V. (2018). AFM-based local thermal analysis is a suitable tool to characterize the impact of different grinding techniques on sucrose surface properties. Journal of Food Engineering, 235, 50-58.

doi.org/10.1016/j.jfoodeng.2018.04.021

Palanisamy, M., Franke, K., Berger, R. G., Heinz, V., & Töpfl, S. (2018). High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties. Journal of the Science of Food and Agriculture, 99(5), 2175-2185.

doi.org/10.1002/jsfa.9410

Reisinger, M., Tirpanalan, Ö., Pruksasri, S., Kneifel, W., & Novalin, S. (2018). Disintegration of the agricultural by-product wheat bran under subcritical conditions. Journal of the Science of Food and Agriculture, 98(11), 4296-4303.

doi.org/10.1002/jsfa.8952


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