Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition-Reference-Cited by-同舟云学术

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Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition

Published:2024-10 Issue: Volume:157 Page:106007
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Nastaj M.^ORCID,Sołowiej B.G.,Terpiłowski K.,Kucia W.,Tomasevic I.B.,Podkościelna J.

Funder

International Visegrad Fund

Publisher

Elsevier BV

Reference65 articles.

1. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate;Afoakwa;International Journal of Food Science and Technology,2009

2. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts;Aidoo;LWT – Food Science and Technology,2015

3. Structure-fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms;Altimiras;Journal of Food Engineering,2007

4. Antioxidative peptides derived from plants for human nutrition: Their production, mechanisms and applications;Ashaolu;European Food Research and Technology,2020

5. Immune boosting functional foods and their mechanisms: A critical evaluation of probiotics and prebiotics;Ashaolu;Biomedicine & Pharmacotherapy,2020

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