Impact of amorphous and crystalline lactose on milk chocolate properties-Reference-Cited by-同舟云学术

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Impact of amorphous and crystalline lactose on milk chocolate properties

Published:2013-12-30 Issue:7 Volume:49 Page:1644-1653
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bolenz Siegfried¹,Römisch Josefine¹,Wenker Thorsten¹

Affiliation:

1. Hochschule Neubrandenburg; University of Applied Sciences; Brodaer Straße 2 17033 Neubrandenburg Germany

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference25 articles.

1. International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity;Aeschlimann;Journal of Texture Studies,2000

2. Physical & microscopic characterization of dry whole milk with altered lactose content. 1. Effect of lactose concentration;Aguilar;Journal of Dairy Science,1994a

3. Physical and microscopic characterization of dry whole milk with Altered lactose content. 2. Effect of lactose crystallization;Aguilar;Journal of Dairy Science,1994b

4. Viscosity of milk chocolate with lactose from spay- dried whole milk powders;Aguilar;Journal of Food Science,1995

5. Sensory characteristics of milk chocolate with lactose from spray-dried milk powder;Aguilar;Journal of Food Science,1994

Cited by 6 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. Oral Processing of Chocolate Confectionary;Oral Processing and Consumer Perception;2022-02-02

2. Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate;Current Research in Food Science;2021

3. Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation;LWT;2020-05

4. Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system;LWT;2019-02

5. Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach;International Journal of Food Science & Technology;2016-12-29

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