Lecithin influences cocoa butter crystallization depending on concentration and matrix-Reference-Cited by-同舟云学术

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Lecithin influences cocoa butter crystallization depending on concentration and matrix

Published:2015-06 Issue:11 Volume:117 Page:1722-1732
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Rigolle Annelien¹²,Gheysen Lore¹²,Depypere Frédéric³,Landuyt Alex³,Van Den Abeele Koen⁴,Foubert Imogen¹²

Affiliation:

1. Research Unit Food and LipidsKU Leuven KulakKortrijkBelgium

2. Leuven Food Science and Nutrition Research Centre (LFoRCe)KU LeuvenLeuvenBelgium

3. Barry CallebautWiezeBelgium

4. Research Unit Wave Propagation and Signal ProcessingKU Leuven KulakKortrijkBelgium

Funder

Fonds Wetenschappelijk Onderzoek

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400555

Reference34 articles.

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

2. Noncocoa Ingredients on Cocoa Butter Crystallization

3. Chocolate Flow Properties

4. Dark chocolate’s compositional effects revealed by oscillatory rheology

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

2. Effects of individual phospholipids on chocolate model systems: Particulate interaction, crystallization behavior, and fat bloom during storage;Journal of Food Engineering;2023-11

3. Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems;Journal of Dairy Science;2023-11

4. Lecithin;Fat Mimetics for Food Applications;2023-05-06

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