Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix-Reference-Cited by-同舟云学术

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Published:2023-03 Issue: Volume:17 Page:100583
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Hadnađev Miroslav,Kalić Marina,Krstonošić Veljko,Jovanović-Lješković Nataša,Erceg Tamara,Škrobot Dubravka,Dapčević-Hadnađev Tamara

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference42 articles.

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4. Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition;Afoakwa;European Food Research and Technology,2008

5. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Critical Reviews in Food Science and Nutrition,2008

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