List of Publications Dr. Knut Franke
Showing results 1 - 10 out of 135
2024
Franke, K., Bindrich, U., Schroeder, S., Heinz, V., & Middendorf, D. (2024). Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension. European Food Research and Technology, 250(9). https://doi.org/10.1007/s00217-024-04542-8
Iqbal, S., Tirpanalan-Staben, Ö., & Franke, K. (2024). Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits. Sustainable Food Technology, 2(5), 1537-1544 . https://doi.org/10.1039/d4fb00173g
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. 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. https://doi.org/10.1016/j.foostr.2024.100373
Schroeder, S., Bindrich, U., Heinz, V., Middendorf, D., Dewetting, K., Van de Walle, D., & Franke, K. (2024). Mould property influence on chocolate surface gloss. Manufacturing Confectioner, 104(August), 43-52.
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. Advance online publication.
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. 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. 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
