Electrohydrodynamic spraying quality of different chocolate formulations

Author:

Ren Shuai,Barringer Sheryl

Publisher

Elsevier BV

Subject

Electrical and Electronic Engineering,Surfaces, Coatings and Films,Condensed Matter Physics,Biotechnology,Electronic, Optical and Magnetic Materials

Reference23 articles.

1. Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products;Bravin;J. Food Eng.,2006

2. Physicochemical properties and application of pullulan edible films and coatings in fruit preservation;Diab;J. Sci. Food Agric.,2001

3. Stability, solubility, mechanical and barrier properties of cassava starch– carnauba wax edible coatings to preserve freshcut apples;Chiumarelli;Food Hydrocoll.,2012

4. The Science of Chocolate;Beckett,2000

5. R. Evans, G. Reynhout, “Electrostatic deposition of edible liquid condiment compositions upon edible food substrates and thus-treated products,” U.S.patent 6 010 726, 2000.

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