Publications
- 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
Franke, K., Bindrich, U., Schroeder, S., Heinz, V. & Middendorf, D., Sept 2024, In: European Food Research and Technology. 250, 9, 10 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Mould property influence on chocolate surface gloss
Schroeder, S., Bindrich, U., Heinz, V., Middendorf, D., Dewetting, K., Van de Walle, D. & Franke, K., 14 Aug 2024, In: Manufacturing Confectioner. 104, August, p. 43-52Research output: Contribution to journal › Article › Transfer
- Published
Influence of PET as single-use contact material on gloss and surface properties of chocolate
Schroeder, S., Schimke, L. M., Bindrich, U., Dewettinck, K., Franke, K., Heinz, V., de Walle, D. V. & Middendorf, D., Apr 2024, In: Food Structure. 40, 11 p., 100375.Research output: Contribution to journal › Article › Research › peer review
- Published
Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material
Schroeder, S., Beiner, A. N., Bindrich, U., Dewettinck, K., Franke, K., Heinz, V., Walle, D. V. D. & Middendorf, D., Apr 2024, In: Food Structure. 40, 100373.Research output: Contribution to journal › Article › Research › peer review
- Published
Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits
Iqbal, S., Tirpanalan-Staben, Ö. & Franke, K., 2024, In: Sustainable Food Technology. 2, 5, p. 1537-1544 8 p.Research output: Contribution to journal › Article › Research › peer review
- 2023
- E-pub ahead of print
Influence of ethanol on migration of water from filling into chocolate shells
Franke, K., 7 Nov 2023, (E-pub ahead of print).Research output: Contribution to conference › Poster › Research › peer review
- Published
Relationship between substrate composition and larval weight: a simple growth model for black soldier fly larvae
Kieβling, M., Franke, K., Heinz, V. & Aganovic, K., 2023, In: Journal of Insects as Food and Feed. 9, 8, p. 1027-1036 10 p.Research output: Contribution to journal › Article › Research › peer review
- 2022
- Published
Modification of dietary fibers to valorize the by-products of cereal, fruit and vegetable industry: a review on treatment methods
Iqbal, S., Tirpanalan-Staben, Ö. & Franke, K., 10 Dec 2022, In: Foods. 11, 24, 3466.Research output: Contribution to journal › Article › Research › peer review
- Published
Influence of Frying, Baking and Cooking on Food Bioactives
Franke, K., Djikeng, F. T. & Esatbeyoglu, T., 26 Jul 2022, Retention of Bioactives in Food Processing. 1 ed. Cham, p. 93-121Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research › peer review
- Published
Alcohol in praline fillings influences the water migration within the surrounding chocolate shell
Franke, K., Middendorf, D., Heinz, V. & Bindrich, U., Feb 2022, In: Journal of food engineering. 315, 110805.Research output: Contribution to journal › Article › Research › peer review
- 2020
- Published
Automatisierte Feinzerlegung des Hinterschinkens vom Schwein mittels Roboter - Herausforderungen und Lösungsansätze
Franke, K., 2020, In: Rundschau für Fleischhygiene und Lebensmittelüberwachung. 72, 12, p. 407-409 3 p.Research output: Contribution to journal › Article › Transfer
- 2019
- Published
Influence of mold materials on the gloss of chocolate bars
Middendorf, D., Bindrich, U. & Franke, K., 2019.Research output: Contribution to conference › Paper › Research › peer review
- Published
The glossy chocolate bar: How can it be attained using the right mould
Middendorf, D., Heinz, V., Bindrich, U. & Franke, K., 2019, In: Manufacturing Confectioner. 99, August, p. 86-90 5 p.Research output: Contribution to journal › Article › Transfer
- Published
Verringerung der Feuchtemigration in Gebäcken
Franke, K., Bindrich, U. & Heinz, V., 2019, In: Cereal Technology. 73, 2, p. 96-101 6 p.Research output: Contribution to journal › Article › Transfer
- 2018
- Published
Effect of crystal network structures on functionality of fat-based barrier layers and opportunities for their control
Franke, K., 13 Oct 2018, GDL Kongress Lebensmitteltechnologie. StuttgartResearch output: Chapter in book/report/conference proceeding › Conference abstract › Research
- Published
High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties
Palanisamy, M., Franke, K., Berger, R. G., Heinz, V. & Töpfl, S., 9 Oct 2018, In: Journal of the Science of Food and Agriculture. 99, 5, p. 2175-2185 11 p.Research output: Contribution to journal › Article › Research › peer review
AFM-based local thermal analysis is a suitable tool to characterize the impact of different grinding techniques on sucrose surface properties
Middendorf, D., Bindrich, U., Mischnick, P., Franke, K. & Heinz, V., Oct 2018, In: Journal of Food Engineering. 235, p. 50-58 9 p.Research output: Contribution to journal › Article › Research › peer review
Structure design of insect-based meat analogs with high-moisture extrusion
Smetana, S., Ashtari Larki , N., Pernutz, C., Franke, K., Bindrich, U., Töpfl, S. & Heinz, V., Jul 2018, In: Journal of Food Engineering. 229, p. 83-85 3 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Influence of hydrothermal treatment on the structural modification of spent grain specific carbohydrates and the formation of degradation products using model compounds
Steiner, J., Franke, K., Kießling, M., S., F., Töpfl, S., Heinz, V. & Becker, T., 15 Mar 2018, In: Carbohydrate polymers. 184, p. 315-322 8 p.Research output: Contribution to journal › Article › Research › peer review
- 2017
- Published
Verfahren zur Herstellung von Hydrokolloid mit erhöhtem Wasserbindevermögen
Albers, D., Aganovic, K. & Franke, K., 13 Dec 2017, IPC No. A23L 29/ 269 A I, Patent No. EP3254569, Priority date 9 Jun 2016, Priority No. EP20160173690Research output: Patent