Publikationsliste Dr. Knut Franke
Zeige Ergebnisse 1 - 10 von 139
2025
Franke, K. (2025). Prediction of fat bloom on filled chocolates. Manufacturing Confectioner, 105(January), 55-59.
Steinkellner, C., Kroll, L., & Franke, K. (2025). Bigels containing different wax-based oleogels as laminating fat replacers in croissants. Current Research in Food Science, 10, Artikel 101042. https://doi.org/10.1016/j.crfs.2025.101042
Steinkellner, C., Ohlmeyer, M., & Franke, K. (2025). Effect of Margarine Replacement by a Low-Saturated Fat Bigel on Puff Pastry Quality. Food and bioprocess technology, 18, 3981–3992. https://doi.org/10.1007/s11947-024-03698-1
Steinkellner, C., Kroll, L., & Franke, K. (2025). Potenzial von Oleo- und Bigelen als Fettersatz in Plunderteig. Cereal Technology, 79(1), 26-35.
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, Artikel 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, Artikel 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.
