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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, 9(8), 1027-1036. Vorabveröffentlichung online.


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, Artikel 110805. Vorabveröffentlichung online.
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), Artikel 3466.


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. Vorabveröffentlichung online.
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.