Franke,Knut

Institution: German Institute of Food Technologies, Germany

Top Collaborators: Heinz V, Knorr D, Buxmann W, Bindrich U, Gaser C, Klöppel S, Koutsouleris N, Sauer H, , Strijowski U

Research Interests: Water, Treatment, Egg, Egg Yolk, Emulsions, Heat, Phosphatidic Acid, Phospholipase, Phospholipase D, Charge, Circular Dichroism, Electron, Electron Microscopy, Flexibility, Microscopy, Phosphatidylcholine, Phospholipids, Proteins, Scanning Electron Microscopy, Concentration