List of Publications Dr. Knut Franke
Showing results 1 - 10 out of 129
2024
Schroeder, S., Beiner, A. N., Bindrich, U., Dewettinck, K., Franke, K., Heinz, V., Walle, D. V. D., & Middendorf, D. (2024). Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material. Food Structure, 40, Article 100373. Advance online publication. https://doi.org/10.1016/j.foostr.2024.100373
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, 9(8), 1027-1036. Advance online publication. https://doi.org/10.3920/JIFF2022.0096
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, Article 110805. Advance online publication. https://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 ed., pp. 93-121). Springer, Cham. https://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), Article 3466. https://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. Paper presented at 8th International Symposium on Food Rheology and Structure, Zürich, Switzerland.
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.
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..
