Accelerated Fat Bloom in Chocolate Model Systems: Replacement of Cocoa Powder with Sugar Particles and the Effects of Lecithin-Reference-Cited by-同舟云学术

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Accelerated Fat Bloom in Chocolate Model Systems: Replacement of Cocoa Powder with Sugar Particles and the Effects of Lecithin

Published:2020-03 Issue:4 Volume:97 Page:377-388
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Jin Jiayang¹,Hartel Richard W.¹^ORCID

Affiliation:

1. Department of Food ScienceUniversity of Wisconsin‐Madison Madison WI 53706 USA

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12345

Reference26 articles.

1. Andrae L. M.(2006)Physical perceptual and bioactive components of chocolate(PhD thesis). University of Illinois at Urbana‐Champaign Urbana IL.

2. Interactions in dispersions of sugar particles in food oils: influence of emulsifier

3. Incorporation of milk‐fat fractions into milk chocolates;Barna C. M.;Manufacturing Confectioner,1992

4. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter

5. The effect of various substances on the blooming of chocolate

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1. Effects of surface modification of sucrose particles on chocolate morphology and fat bloom during storage;Journal of Food Engineering;2024-10

2. Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components;Molecules;2024-04-18

3. The distribution and co-occurrence of food additives in pre-packaged foods in Hong Kong;Food Control;2024-04

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

5. Crystallization and polymorphic behaviors of cocoa butter alternatives: A review;Journal of the American Oil Chemists' Society;2023-07-28

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