2025
Franke, K. (2025). Prediction of fat bloom on filled chocolates. Manufacturing Confectioner, 105(January), 55-59.
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Steinkellner, C., Kroll, L., & Franke, K. (2025). Potenzial von Oleo- und Bigelen als Fettersatz in Plunderteig. Cereal Technology, 79(1), 26-35.
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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
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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
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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.
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2023
Franke, K. (2023). Influence of ethanol on migration of water from filling into chocolate shells. Postersitzung präsentiert bei 37th EFFoST INternational Conference, Valencia, Spanien. Vorzeitige Online-Publikation.
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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
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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
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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
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2020
Franke, K. (2020). Automatisierte Feinzerlegung des Hinterschinkens vom Schwein mittels Roboter - Herausforderungen und Lösungsansätze. Rundschau für Fleischhygiene und Lebensmittelüberwachung, 72(12), 407-409.
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