Rheology of cocoa butter-Reference-Cited by-同舟云学术

Rheology of cocoa butter

Published:2021-09 Issue: Volume:305 Page:110598
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mishra Kim^ORCID,Kohler Lucas^ORCID,Kummer Nico^ORCID,Zimmermann Simon,Ehrengruber Silas,Kämpf Fabian,Dufour Damien,Nyström Gustav,Fischer Peter^ORCID,Windhab Erich J.

Funder

Innosuisse - Schweizerische Agentur für Innovationsförderung

Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. Rheology of Swiss cheese fondue;Bertsch;ACS Omega,2019

5. Injectable biocompatible hydrogels from cellulose nanocrystals for locally targeted sustained drug release;Bertsch;ACS Appl. Mater. Interfaces,2019

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1. Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate;Nature Food;2024-05-21

2. Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods;npj Science of Food;2023-08-18

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

4. Controlling lipid crystallization across multiple length scales by directed shear flow;Journal of Colloid and Interface Science;2023-01

5. Ultrasound velocity profiling technique for in-line rheological measurements: A prospective review;Measurement;2022-12