A population balance model for the chocolate roller refining process-Reference-Cited by-同舟云学术

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A population balance model for the chocolate roller refining process

Published:2021-11 Issue:11 Volume:32 Page:4130-4140
ISSN:0921-8831
Container-title:Advanced Powder Technology
language:en
Short-container-title:Advanced Powder Technology

Author:

Khajehesamedini Ali,Paggios Konstantinos,Schmid Philip,Kindlein Moritz,Briesen Heiko

Publisher

Elsevier BV

Subject

Mechanics of Materials,General Chemical Engineering

Reference47 articles.

1. Factors influencing rheological and textural qualities in chocolate - a review;Afoakwa;Trends Food Sci. Technol.,2007

2. Factors influencing rheological and textural qualities in chocolate - a review;Liu;J. Sci. Food Agric.,2015

3. Confectionery and Chocolate Engineering: Principles and Applications;Mohos;Confect. Choc. Eng. Princ. Appl.,2010

4. Traditional chocolate making;Beckett;Ind. Choc. Manuf. Use.,1994

Cited by 2 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. Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension;European Food Research and Technology;2024-04-14

2. Comparison of the Dynamic and Thermal Behavior of Different Ideal Flow Crystallizers;ChemEngineering;2023-03-06

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