Publikationsliste Dr. Knut Franke
Zeige Ergebnisse 11 - 20 von 137
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, Artikel 110805. 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 Aufl., S. 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), 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
