Fat Crystal Growth and Microstructural Evolution in Industrial Milk Chocolate-Reference-Cited by-同舟云学术

Fat Crystal Growth and Microstructural Evolution in Industrial Milk Chocolate

Published:2008-07-23 Issue:9 Volume:8 Page:3165-3174
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Sonwai Sopark¹,Rousseau Dérick¹

Affiliation:

1. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakornprathom, Thailand 73000, and School of Nutrition, Ryerson University, Toronto, Ontario M5B 2K3, Canada

Publisher

American Chemical Society (ACS)

Subject

Condensed Matter Physics,General Materials Science,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/cg070503h

Reference25 articles.

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

2. Fat bloom in chocolate and compound coatings

3. Fat bloom formation and characterization in milk chocolate observed by atomic force microscopy

4. Talbot, G.InIndustrial Chocolate Manufacture and Use;Beckett, S. T., Ed.Blackie Academic & Professional:Oxford,1999; pp307−322.

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