List of Publications Dr. Knut Franke
Showing results 11 - 20 out of 131
2019
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..
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. Advance online publication. https://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. https://doi.org/10.1002/jsfa.9410
Smetana, S., Ashtari Larki , N., Pernutz, C., Franke, K., Bindrich, U., Töpfl, S., & Heinz, V. (2018). Structure design of insect-based meat analogs with high-moisture extrusion. Journal of Food Engineering, 229, 83-85. Advance online publication. https://doi.org/10.1016/j.jfoodeng.2017.06.035
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. Advance online publication. https://doi.org/10.1016/j.carbpol.2017.12.038
2017
Albers, D., Aganovic, K., & Franke, K. (2017). Verfahren zur Herstellung von Hydrokolloid mit erhöhtem Wasserbindevermögen. (Patent No. EP3254569).
Franke, K. (2017). Grundlagen der Prozessgestaltung und Modellierung. In H-D. Tscheuschner (Ed.), Grundzüge der Lebensmitteltechnik ( 4. neubearbeitete Auflage ed., pp. 653-663). Behr's Verlag.
Groß, F., Procelewska, J., Bindrich, U., Benning, R., Franke, K., Heinz, V., & Delgado, A. (2017). Optisches Diagnosesystem und fuzzy-basierte Processführungam Beispiel der Teigwarentrocknung. Cereal Technology, 71(2), 96-104.
2016
Middendorf, D., Bindrich, U., Mischnick, P., Juadjur, A., Franke, K., & Heinz, V. (2016). Atomic Force Microscopy study on the effect of different lecithins in cocoa-butter based suspensions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 499, 60-68. https://doi.org/10.1016/j.colsurfa.2016.03.057
