List of Publications Dr. Knut Franke
2026
Eshaya, E., Steinkellner, C., Yairi, Y., Becker, F.-M., Franke, K., & Davidovich-Pinhas, M. (2026). Characterization of a bigel-based margarine substitute for laminated pastries using beeswax and carnauba wax blends. Innovative Food Science & Emerging Technologies, 112, Article 104677. Advance online publication. https://doi.org/10.1016/j.ifset.2026.104677
Franke, K. (2026). Verarbeitungsgrade - Eine erweiterte Klassifizierung von Lebensmitteln. journal culinaire, 42, 117-126.
Kießling, M., Franke, K., Marteinsson, V., Groben, R., Heinz, V., & Aganovic, K. (2026). Modeling of color and degradation of C-phycocyanin extracted from Arthrospira platensis and Chlorogloeopsis HTf. Chemie Ingenieur Technik, n/a(in press), e70115. Advance online publication. https://doi.org/10.1002/cite.70115
2025
Franke, K. (2025). Prediction of fat bloom on filled chocolates. Manufacturing Confectioner, 105(January), 55-59.
Muoneke, M., Yusufoğlu, B., Kezer, G., Esatbeyoglu, T., & Franke, K. (2025). Impact of coffee silver skin on toast bread properties. Cereal Technology, 79(3), 104-113. https://doi.org/10.23789/1869-2303-2025-3-104
Schroeder, S., Dewettinck, K., Heinz, V., Bindrich, U., Middendorf, D., & Franke, K. (2025). Opportunities and challenges to determine surface free energy of chocolates on microscopic scale from atomic force microscopy adhesion measurements. ULTRAMICROSCOPY, 273, Article 114150. https://doi.org/10.1016/j.ultramic.2025.114150
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, Article 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(4), 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
