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Knut Franke

https://orcid.org/0000-0001-5675-4010
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Publications

  1. 2024

  2. 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

  3. 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. 43-52

    Research output: Contribution to journal › Article › Transfer

  4. 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

  5. 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

  6. Published

    Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits

    Iqbal, S. (Contributor), 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

  7. 2023
  8. 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

  9. 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

  10. 2022
  11. 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

  12. 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. 93-121

    Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research › peer review

  13. 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

  14. 2020
  15. 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

  16. 2019
  17. 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., 21 Feb 2019, 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

  18. 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

  19. 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

  20. 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

  21. 2018
  22. 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. Stuttgart

    Research output: Chapter in book/report/conference proceeding › Conference abstract › Research

  23. 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

  24. 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

  25. 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

  26. 2017
  27. Published

    Verfahren zur Herstellung von Hydrokolloid mit erhöhtem Wasserbindevermögen

    Albers, D. (Inventor), Aganovic, K. (Inventor) & Franke, K. (Inventor), 13 Dec 2017, IPC No. A23L 29/ 269 A I, Patent No. EP3254569, Priority date 9 Jun 2016, Priority No. EP20160173690

    Research output: Patent

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