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, Artikel 104677. https://doi.org/10.1016/j.ifset.2026.104677
Mehr...
2025
Franke, K. (2025). Prediction of fat bloom on filled chocolates. Manufacturing Confectioner, 105(January), 55-59.
Mehr...
Steinkellner, C., Kroll, L., & Franke, K. (2025). Potenzial von Oleo- und Bigelen als Fettersatz in Plunderteig. Cereal Technology, 79(1), 26-35.
Mehr...
2024
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
Mehr...
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
Mehr...
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.
Mehr...
2023
Kieβling, M., Franke, K., Heinz, V., & Aganovic, K. (2023). Relationship between substrate composition and larval weight: a simple growth model for black soldier fly larvae. Journal of Insects as Food and Feed, 9(8), 1027-1036. https://doi.org/10.3920/JIFF2022.0096
Mehr...
2022
Franke, K., Middendorf, D., Heinz, V., & Bindrich, U. (2022). Alcohol in praline fillings influences the water migration within the surrounding chocolate shell. Journal of food engineering, 315, Artikel 110805. https://doi.org/10.1016/j.jfoodeng.2021.110805
Mehr...
Iqbal, S., Tirpanalan-Staben, Ö., & Franke, K. (2022). Modification of dietary fibers to valorize the by-products of cereal, fruit and vegetable industry: a review on treatment methods. Foods, 11(24), Artikel 3466. https://doi.org/10.3390/plants11243466
Mehr...
2020
Franke, K. (2020). Automatisierte Feinzerlegung des Hinterschinkens vom Schwein mittels Roboter - Herausforderungen und Lösungsansätze. Rundschau für Fleischhygiene und Lebensmittelüberwachung, 72(12), 407-409.
Mehr...
