Influence of non-fat particulate network on fat bloom development in a model chocolate-Reference-Cited by-同舟云学术

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Influence of non-fat particulate network on fat bloom development in a model chocolate

Published:2018-05 Issue: Volume:225 Page:12-17
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhao Huanhuan,Bingol Gokhan,James Bryony J.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Chocolate Science and Technology;Afoakwa,2010

2. Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems;Afoakwa;J. Food Eng.,2008

3. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates;Afoakwa;J. Food Eng.,2008

4. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate;Afoakwa;Int. J. Food Sci. Technol.,2009

5. Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates;Afoakwa;J. Food Eng.,2009

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3. Monitoring Solidification and Storage Stability of Well-Tempered Chocolates Obtained Through Various Pre-crystallization Techniques;Food and Bioprocess Technology;2023-11-10

4. Effects of individual phospholipids on chocolate model systems: Particulate interaction, crystallization behavior, and fat bloom during storage;Journal of Food Engineering;2023-11

5. Effects of sucrose particle size on the microstructure and bloom behavior of chocolate model systems;Food Structure;2023-04

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