Oil Migration in Chocolate and Almond Product Confectionery Systems-Reference-Cited by-同舟云学术

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Oil Migration in Chocolate and Almond Product Confectionery Systems

Published:2011-06-21 Issue:6 Volume:76 Page:E489-E494
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Altan Aylin,Lavenson David M.,McCarthy Michael J.,McCarthy Kathryn L.

Publisher

Wiley

Subject

Food Science

Reference9 articles.

1. Textural changes in chocolate characterized by instrumental and sensory techniques;Andrae-Nightingale;J Texture Studies,2009

2. Practical aspect of the eutectic on confectionery fats and their mixture;Bigalli;Manuf Conf,1988

3. Visualization of liquid triacylglycerol migration in chocolate by magnetic resonance imaging;Guiheneuf;J Sci Food Agric,1997

4. Lee WL. 2006 Oil migration in two-component confectionary systems M.S. thesis University of California, Davis 93 p

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1. Particle-based food systems subject to lipid migration – A review of measurement, modelling, and mitigation approaches;Powder Technology;2024-09

2. Impact of composition and aeration on the migration of TAGs in sandwich type confectionery products;Food Research International;2023-07

3. MRI of Transport and Flow in Plants and Foods;Magnetic Resonance Microscopy;2022-04-25

4. Development of a potentially functional chocolate spread containing probiotics and structured triglycerides;LWT;2022-01

5. Deep learnt grading of almond kernels;Journal of Food Process Engineering;2021-02-21

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