Publikationsliste Dr. Knut Franke
Zeige Ergebnisse 21 - 30 von 139
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
2017
Albers, D., Aganovic, K., & Franke, K. (2017). Verfahren zur Herstellung von Hydrokolloid mit erhöhtem Wasserbindevermögen. (Patent Nr. EP3254569).
Franke, K. (2017). Grundlagen der Prozessgestaltung und Modellierung. In H.-D. Tscheuschner (Hrsg.), Grundzüge der Lebensmitteltechnik ( 4. neubearbeitete Auflage Aufl., S. 653-663). Behr's Verlag.
Groß, F., Procelewska, J., Bindrich, U., Benning, R., Franke, K., Heinz, V., & Delgado, A. (2017). Optisches Diagnosesystem und fuzzy-basierte Processführungam Beispiel der Teigwarentrocknung. Cereal Technology, 71(2), 96-104.
2016
Middendorf, D., Bindrich, U., Mischnick, P., Juadjur, A., Franke, K., & Heinz, V. (2016). Atomic Force Microscopy study on the effect of different lecithins in cocoa-butter based suspensions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 499, 60-68. https://doi.org/10.1016/j.colsurfa.2016.03.057
2015
Franke, K., Bindrich, U., & Heinz, V. (2015). Fat crystal network structures have a strong influence on properties of fat-based barrier layers. European Journal of Lipid Science and Technology, 117(11), 1792-1800. https://doi.org/10.1002/ejlt.201400576
Franke, K., & Heinz, V. (2015). Fats and oils - fat-based pastry layers and crystal network structures. Kennedy's Bakery Production, (September), 10-13.
