Publikationsliste Dr. Knut Franke
Zeige Ergebnisse 11 - 20 von 135
2022
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. 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. 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.
Palanisamy, M., Franke, K., Berger, R. G., Heinz, V., & Töpfl, S. (2019). 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
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. https://doi.org/10.1016/j.jfoodeng.2018.04.021
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. 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. https://doi.org/10.1016/j.carbpol.2017.12.038
