Atomic Force Microscopy study on the effect of different lecithins in cocoa-butter based suspensions

Author:

Middendorf D.,Bindrich U.,Mischnick P.,Juadjur A.,Franke K.,Heinz V.

Funder

German Ministry of Economics and Energy

Asylum Research

SternChemie GmbH & Co

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference28 articles.

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2. Agglomeration and dispersion in suspensions;Koglin;Ger. Chem. Eng.,1978

3. Fluid immobilization—a structure-related key mechanism for the viscous flow behavior of concentrated suspension systems;Windhab;Appl. Rheol.,2000

4. Influence of solid particle surface properties on adsorption of surface active components in lipophilic suspensions;Franke,2009

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

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