2023
Kieβling, M., Franke, K., Heinz, V., & Aganovic, K. (2023). Relationship between substrate composition and larval weight: a simple growth model for black soldier fly larvae. Journal of Insects as Food and Feed.
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].
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].
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.
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.
