Utilization of different oils and fats in cocoa hazelnut cream production-Reference-Cited by-同舟云学术

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Utilization of different oils and fats in cocoa hazelnut cream production

Published:2019-03-22 Issue:5 Volume:43 Page:e13930
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Aydemir Oğuz¹^ORCID

Affiliation:

1. Faculty of Engineering, Department of Food Engineering University of Çankırı Karatekin Çankırı Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13930

Reference28 articles.

1. Effects of particle size distribution and composition on rheological properties of dark chocolate

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

3. Effect of hydrogenation temperature on the palm mid-fraction fatty acids composition and conversion

4. Functionality of Palm Oil as a Stabilizer in Peanut Butter

5. Ingredient interactions effects on food quality 2006 Taylor and Francis Group Boca Raton T. S. Awad A. G. Marangoni A. G. Gaonkar A. McPherson Ingredient interactions affecting texture and microstructure of confectionery chocolate 423 475

Cited by 22 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. Microstructural and rheological influence of different strategies to mitigate oil migration in chocolate pralines during storage in limiting conditions;LWT;2024-09

2. Can Rheometer be Used For Determination of Baking Stability of Cocoa Based Filling Creams;Journal of Food Engineering;2024-09

3. Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability;Innovative Food Science & Emerging Technologies;2024-08

4. Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa‐based spreads;Journal of Texture Studies;2024-07

5. 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

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