Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products-Reference-Cited by-同舟云学术

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Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products

Published:2018-11-25 Issue:12 Volume:42 Page:e13848
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kalic Marina¹^ORCID,Krstonosic Veljko²,Hadnadev Miroslav¹³,Gregersen Sandra Beyer⁴,Jovanovic Ljeskovic Natasa¹,Wiking Lars⁴

Affiliation:

1. Faculty of Pharmacy University Business Academy Novi Sad Novi Sad Serbia

2. Faculty of Medicine, Department of Pharmacy University of Novi Sad Novi Sad Serbia

3. Institute of Food Technology Novi Sad University of Novi Sad Novi Sad Serbia

4. Department of Food Science Aarhus University Tjele Denmark

Funder

Aarhus University through the international exchange program JoinEU-SEE

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13848

Reference28 articles.

1. Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems

2. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

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

4. Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates

5. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate

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1. Impact of cocoa variety on physical and chemical properties, reconstitutability, and flowability of cocoa powders;Powder Technology;2024-11

2. Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate;Food Chemistry;2024-01

3. Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application;Food Research International;2023-10

4. Fatty acid profile and rheological properties of cocoa paste from north-eastern Peru;Journal of Food Composition and Analysis;2023-10

5. Production of chocolate paste with malt filler;Science, technologies, innovation;2023

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