Impact of Cocoa Butter Origin on Crystal Behavior-Reference-Cited by-同舟云学术

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Impact of Cocoa Butter Origin on Crystal Behavior

Published:2012 Issue: Volume: Page:245-274
ISSN:
Container-title:Cocoa Butter and Related Compounds
language:
Short-container-title:

Author:

Marty-Terrade Stéphanie,Marangoni Alejandro G.

Publisher

Elsevier

Reference71 articles.

1. Characterization of the nanoscale in triacylglycerol crystal networks.;Acevedo;Cryst Growth Des,2010

2. Phospholipid composition of lipid seed crystal isolates from Ivory Coast cocoa butter.;Arruda;J Am Oil Chem Soc,1991

3. Crystallizing the fat in chocolate.;Beckett,2000

4. Cocoa bean processing.;Beckett,2000

5. Chocolate ingredients.;Beckett,2000

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2. Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate;Fermentation;2023-02-11

3. Control of Phase Separation for CBS-Based Compound Chocolates Focusing on Growth Kinetics;Crystal Growth & Design;2022-11-21

4. Interactive Polymorphic Crystallization Behavior in Eutectic Triacylglycerol Mixtures Containing Molecular Compound Crystals;Crystal Growth & Design;2022-02-09

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