Development of a potentially functional chocolate spread containing probiotics and structured triglycerides-Reference-Cited by-同舟云学术

Development of a potentially functional chocolate spread containing probiotics and structured triglycerides

Published:2022-01 Issue: Volume:154 Page:112746
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Souza Correia Cozentino Izabela^ORCID,Veloso de Paula Ariela,Augusto Ribeiro Clovis^ORCID,Duran Alonso Jovan^ORCID,Grimaldi Renato,Luccas Valdecir,Taranto Maria Pia,Cardoso Umbelino Cavallini Daniela

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference88 articles.

1. Synthesis of structured lipids enriched with medium-chain fatty acids via solvent-free acidolysis of microbial oil catalyzed by Rhizomucor miehei lipase;Abed;LWT,2018

2. Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties;Acan;LWT,2021

3. Factors influencing rheological and textural qualities in chocolate – a review;Afoakwa;Trends in Food Science & Technology,2007

4. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates;Afoakwa;Journal of Food Engineering,2008

5. Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates;Afoakwa;Journal of Food Engineering,2009

Cited by 13 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. Oleogel Systems for Chocolate Production: A Systematic Review;Gels;2024-08-29

2. Amlou inspired spread: Formulation and characterization of new spread based on Ziziphus lotus L. fruit, argan oil, and honey;Heliyon;2024-07

3. Preparation and evaluation of functional cocoa‐free spread alternatives from different sources;Food Science & Nutrition;2024-04-12

4. Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer;Journal of Texture Studies;2024-04

5. An approach to manufacturing well‐being milk chocolate in partial replacement of lecithin by the functional plant‐based combination;Food Science & Nutrition;2024-03-10