List of Publications Dr. Knut Franke
Showing results 1 - 10 out of 131
2024
Schroeder, S., Schimke, L. M., Bindrich, U., Dewettinck, K., Franke, K., Heinz, V., de Walle, D. V., & Middendorf, D. (2024). Influence of PET as single-use contact material on gloss and surface properties of chocolate. Food Structure, 40, Article 100375. Advance online publication. https://doi.org/10.1016/j.foostr.2024.100375
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
Franke, K. (2023). Influence of ethanol on migration of water from filling into chocolate shells. Poster session presented at 37th EFFoST INternational Conference, Valencia, Spain.
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.
