Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate-Reference-Cited by-同舟云学术

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Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate

Published:2017-08 Issue: Volume:229 Page:610-620
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rodriguez Furlán Laura T.,Baracco Yanina,Lecot Javier,Zaritzky Noemi,Campderrós Mercedes E.

Funder

SCyT

Universidad Nacional de San Luis

ANPCyT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry;Afoakwa;Food Research International,2008

2. Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems;Afoakwa;Journal of Food Engineering,2008

3. Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems;Afoakwa;Food Research International,2009

4. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts;Aidoo;LWT – Food Science and Technology,2015

5. Structure–fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms;Altimiras;Journal of Food Engineering,2007

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