Alcohol in praline fillings influences the water migration within the surrounding chocolate shell-Reference-Cited by-同舟云学术

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Alcohol in praline fillings influences the water migration within the surrounding chocolate shell

Published:2022-02 Issue: Volume:315 Page:110805
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Franke Knut^ORCID,Middendorf Dana,Heinz Volker,Bindrich Ute

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Non-linear effects in moisture adsorption by chocolate;Antunes;Int. J. Food Sci. Technol.,2000

2. Evaluation of the moisture permeability characteristics of chocolate films as an edible moisture barrier;Biquet;J. Food Sci.,1988

3. Effect of alcohol in starch-thickened fillings on the storage stability of dark chocolate pralines;Böhme;J. Am. Oil. Chem. Soc.,2012

4. Relationship between physicochemical properties and moisture barrier property of confectionery coating fats;Cheong;J. Am. Oil. Chem. Soc.,2017

5. One-dimensional finite difference modelling of heat and mass transfer during thawing of cooked cured meat;Delgado;J. Food Eng.,2003

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microstructural and rheological influence of different strategies to mitigate oil migration in chocolate pralines during storage in limiting conditions;LWT;2024-09

2. The impact of moulding and cooling process on the hardness and colour of praline couverture chocolate filled with water-based filling;IOP Conference Series: Earth and Environmental Science;2024-08-01

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