Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents - effects on physicochemical and sensory properties-Reference-Cited by-同舟云学术

Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents - effects on physicochemical and sensory properties

Published:2010-06-21 Issue:7 Volume:45 Page:1426-1435
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Shah Abhishek B.,Jones Gwyn P.,Vasiljevic Todor

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02283.x/fullpdf

Reference47 articles.

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

2. Factors influencing rheological and textural qualities in chocolate - a review;Afoakwa;Trends in Food Science and Technology,2007a

3. Effects of particle size distribution and composition on rheological properties of dark chocolate;Afoakwa;Journal of European Food Research and Technology,2007b

4. Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition;Afoakwa;Journal of European Food Research and Technology,2008

Cited by 85 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. Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage;Foods;2024-08-26

2. A preliminary study on the use of phycocyanin as a natural blue color source in toffee‐type soft candy: Effect of storage temperature and pigment concentration;Food Science & Nutrition;2024-08-13

3. The impact of moulding and cooling process on the hardness and colour of praline couverture chocolate filled with water-based filling;IOP Conference Series: Earth and Environmental Science;2024-08-01

4. 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

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