A micromechanical based finite element model approach to accurately predict the effective thermal properties of micro-aerated chocolate-Reference-Cited by-同舟云学术

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A micromechanical based finite element model approach to accurately predict the effective thermal properties of micro-aerated chocolate

Published:2023-01 Issue: Volume:83 Page:103227
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Bikos D.,Samaras G.,Charalambides M.N.,Cann P.,Masen M.,Hartmann C.,Vieira J.,Sergis A.,Hardalupas Y.

Funder

Engineering and Physical Sciences Research Council

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 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. Effect of micro-aeration on mechanical and thermal properties of chocolate and correlation to oral processing;Bikos,2022

3. Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing;Bikos;Food Structure,2021

4. Effect of micro-aeration on the mechanical behaviour of chocolates and implications for oral processing;Bikos;Food & Function,2021

5. Experimental and numerical evaluation of the effect of micro-aeration on the thermal properties of chocolate;Bikos;Food & Function,2022

Cited by 5 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. Chocolate microstructure: A comprehensive review;Food Research International;2024-09

2. Introducing a novel method for determining the effective thermal conductivity at moderate and high Péclet numbers;The Canadian Journal of Chemical Engineering;2024-06-26

3. A multiscale finite element analysis model for predicting the effect of micro-aeration on the fragmentation of chocolate during the first bite;European Journal of Mechanics - A/Solids;2024-03

4. Combining fracture mechanics and rheology to investigate the impact of micro-aeration on chocolate oral processing;Soft Matter;2024

5. An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications;Comprehensive Reviews in Food Science and Food Safety;2023-12-19

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