Controlling the rheology of chocolate and fillings
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/U740178643268667.pdf
Reference26 articles.
1. The yield stress – a review of ‘παντα ρει’ – ‘everything flows?;Barnes;J Non-Newtonian Fluid Mech,1999
2. Influence of shearing and time on the rheological properties of milk chocolate during tempering;Briggs;JAOCS,2004
3. The rheology of colloidal and noncolloidal food dispersions;Genovese;J Food Sci,2007
4. Rheology of different formulations of milk chocolate and the effect on coating thickness;Karnjanolarn;J Texture Studies,2006
5. The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate;Mongia;Int J Food Properties,2000
Cited by 8 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. Investigation Rheological Behavior of Chocolate;Oriental Journal Of Chemistry;2024-08-30
2. 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
3. Flow behaviors of multiple molten chocolate matrices: Appropriate curve fitting models and impact of different types of surfactants;Journal of Food Engineering;2024-02
4. Effect of thermal and mechanical rejuvenation on the rheological behavior of chocolate;Physics of Fluids;2022-03
5. The gaseous gastrointestinal tract of a seawater teleost, the English sole (Parophrys vetulus);Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology;2020-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3