Quantifying rheology and texture of chocolate products with oleogels using fractional calculus-Reference-Cited by-同舟云学术

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Quantifying rheology and texture of chocolate products with oleogels using fractional calculus

Published:2025-02 Issue: Volume:387 Page:112321
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yang Yumin,Yu Jinghu,Qian Shanhua,Zhu Fangyong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference46 articles.

1. Handbook of Mathematical Functions;Abramowitz,1964

2. Universal aspects of hydrogel gelation kinetics, percolation and viscoelasticity from PA-hydrogel rheology;Adibnia;J Rheol,2016

3. The Science of Chocolate;Beckett,2000

4. Tailoring properties of mixed-component oleogels: wax and monoglyceride interactions towards flaxseed oil structuring;Barroso;Gels,2020

5. Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative;Bascuas;LWT-Food Sci Technol.,2021

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