From elastic deformation to flow in tempered chocolate-Reference-Cited by-同舟云学术

From elastic deformation to flow in tempered chocolate

Published:2018-09 Issue:5 Volume:62 Page:1187-1195
ISSN:0148-6055
Container-title:Journal of Rheology
language:en
Short-container-title:Journal of Rheology

Author:

Bergemann Nico¹²,Heil Matthias¹,Smith Beccy³,Juel Anne²

Affiliation:

1. School of Mathematics and Manchester Centre for Nonlinear Dynamics, The University of Manchester, Oxford Road, Manchester M13 9PL, United Kingdom

2. Manchester Centre for Nonlinear Dynamics and School of Physics and Astronomy, The University of Manchester, Oxford Road, Manchester M13 9PL, United Kingdom

3. Mondelez International, Bournville Place, Birmingham B30 2LU, United Kingdom

Funder

Mondelez International Ltd

The University of Manchester

Publisher

Society of Rheology

Subject

Mechanical Engineering,Mechanics of Materials,Condensed Matter Physics,General Materials Science

Link

http://sor.scitation.org/doi/pdf/10.1122/1.5038253

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2. Flow behaviors of multiple molten chocolate matrices: Appropriate curve fitting models and impact of different types of surfactants;Journal of Food Engineering;2024-02

3. Chocolate Tempering in a Rheometer: Monitoring Rheological Properties During and After Crystallization of Cocoa Butter;Food Analytical Methods;2023-08-03

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