Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference61 articles.
1. Factors influencing rheological and textural qualities in chocolate – a review;Afoakwa;Trends Food Sci. Technol.,2007
2. Effects of particle size distribution and composition on rheological properties of dark chocolate;Afoakwa;Eur. Food Res. Technol.,2008
3. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate;Afoakwa;J. Food Sci. Technol.,2009
4. Viscosity of molten milk chocolate with lactose from spray-dried whole milk lactose;Aguilar;J. Food Sci.,1995
5. Sensory characteristics of milk chocolate with lactose from spray-dried whole milk lactose from spray-dried milk powder;Aguilar;J. Food Sci.,1994
Cited by 89 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. Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing;Food Chemistry;2024-11
2. Effects of surface modification of sucrose particles on chocolate morphology and fat bloom during storage;Journal of Food Engineering;2024-10
3. Microstructural and rheological influence of different strategies to mitigate oil migration in chocolate pralines during storage in limiting conditions;LWT;2024-09
4. Chocolate microstructure: A comprehensive review;Food Research International;2024-09
5. Stress wave attenuation in chocolate;Journal of Food Engineering;2024-08
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3