Showing results 11 - 20 out of 135
2019
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..
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.
Wanzenböck, E., Apprich, S., Tirpanalan, Ö., Zitz, U., Kracher, D., Schedle, K., & Kneifel, W. (2017). Wheat bran biodegradation by edible Pleurotus fungi – A sustainable perspective for food and feed. LWT - Food Science and Technology, 86, 123-131. https://doi.org/10.1016/j.lwt.2017.07.051
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
2015
Franke, K., Bindrich, U., & Heinz, V. (2015). Fat crystal network structures have a strong influence on properties of fat-based barrier layers. European Journal of Lipid Science and Technology, 117(11), 1792-1800. https://doi.org/10.1002/ejlt.201400576
Franke, K., & Heinz, V. (2015). Fats and oils - fat-based pastry layers and crystal network structures. Kennedy's Bakery Production, (September), 10-13.
