Investigation effects of inulin degree of polymerization on compound chocolate quality-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Investigation effects of inulin degree of polymerization on compound chocolate quality

Published:2021-09-27 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Goktas Hamza¹^ORCID,Konar Nevzat²^ORCID,Sagdic Osman³^ORCID,Toker Omer Said³^ORCID

Affiliation:

1. Vocational School, Food Science and Technology Programme Istinye University Istanbul Turkey

2. Agriculture Faculty Food Engineering Department Eskisehir Osmangazi University Eskisehir Turkey

3. Chemical and Metallurgical Engineering Faculty Food Engineering Department Yildiz Technical University Istanbul Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15766

Reference39 articles.

1. Optimization of the formulation of prebiotic milk chocolate based on rheological properties;Abbasi S.;Food Technology and Biotechnology,2009

2. Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

3. Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

4. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

5. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

Cited by 4 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. Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer;Journal of Texture Studies;2024-04

2. Production, effects, and applications of fructans with various molecular weights;Food Chemistry;2024-03

3. Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing;ACS Food Science & Technology;2023-12-18

4. The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate;Foods;2023-01-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3