Zeige Ergebnisse 1 - 10 von 129
1 2 3 4 5 6 7 Last


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].


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


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.

Middendorf, D., Heinz, V., Bindrich, U., & Franke, K. (2019). The glossy chocolate bar: How can it be attained using the right mould. Manufacturing Confectioner, 99(August), 86-90.


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.

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.

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.

Steiner, J., Franke, K., Kießling, M., S., F., Töpfl, S., Heinz, V., & Becker, T. (2018). Influence of hydrothermal treatment on the structural modification of spent grain specific carbohydrates and the formation of degradation products using model compounds. Carbohydrate polymers, 184, 315-322.

Zeige Ergebnisse 1 - 10 von 129
1 2 3 4 5 6 7 Last