A rapid method to evaluate the chocolate smoothness based on the tribological measurement-Reference-Cited by-同舟云学术

A rapid method to evaluate the chocolate smoothness based on the tribological measurement

Published:2020-10-04 Issue:6 Volume:51 Page:882-890
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Qian Shanhua¹²^ORCID,Cheng Shuai¹,Liu Zhi¹,Xu Feifei³,Yu Jinghu¹

Affiliation:

1. School of Mechanical Engineering Jiangnan University Wuxi Jiangsu China

2. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi Jiangsu China

3. School of Food Science Jiangnan University Wuxi Jiangsu China

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12562

Reference38 articles.

1. Oral processing of two milk chocolate samples;Carvalho‐da‐Silva A. M.;Food & Function,2013

2. Lubrication studies of fluid food using a simple experimental set up

3. Effect and its application of silane‐modified coconut shell powder on surface properties of thermoplastic elastomers;Cheng S.;Surface Technology,2018

4. Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass

5. The role of friction in perceived oral texture

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