Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry-Reference-Cited by-同舟云学术

Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry

Published:2008-08 Issue:7 Volume:41 Page:751-757
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Afoakwa Emmanuel Ohene,Paterson Alistair,Fowler Mark,Vieira Joselio

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Factor influencing rheological and textural qualities in chocolate – A review;Afoakwa;Trends in Food Science and Technology,2007

2. Effects of particle size distribution and composition on rheological properties of dark chocolate;Afoakwa;European Food Research and Technology,2008

3. Relationships between rheological, textural and melting properties of dark chocolates as influenced by particle size distribution and composition;Afoakwa;European Food Research and Technology. (Published online),2008

4. Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (In Press). Microstructure and mechanical properties relating to particle size distribution and composition in dark chocolate. International Journal of Food Science and Technology. doi:10.1111/j.1365-2621.2007.01677.x.

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

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