Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference23 articles.
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2. Development and characterisation of tempered cocoa butter emulsions containing up to 60% water;Norton;J. Food Eng.,2009
3. Phase transition stability of cocoa butter emulsions;Rivas;Food Biophys.,2016
4. Large deformation and fracture behaviour of gels;Van Vliet;Faraday Discuss.,1995
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