Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy-Reference-Cited by-同舟云学术

Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy

Published:2021-11 Issue: Volume:363 Page:130319
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bresson S.,Lecuelle A.,Bougrioua F.,El Hadri M.,Baeten V.,Courty M.,Pilard S.,Rigaud S.,Faivre V.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

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2. Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (cbs);Biswas;LWT-Food Science and Technology,2017

3. Raman spectroscopy investigation of various saturated monoacid triglycerides;Bresson;Chemistry and Physics of Lipids,2005

4. Raman spectroscopy of the polymorphic forms and liquid state of cocoa butter;Bresson;European Journal of Lipid Science and Technology,2011

5. Image analysis of changes in surface color of chocolate;Briones;Food Research International,2005

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