Factors influencing rheological and textural qualities in chocolate – a review
Top Cited Papers
- 30 June 2007
- journal article
- review article
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 18 (6), 290-298
- https://doi.org/10.1016/j.tifs.2007.02.002
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Investigation of the retronasal flavour release during the consumption of coffee with additions of milk constituents by ‘Oral Breath Sampling’Food Chemistry, 2006
- The broader usage of sugars and fillers in milk chocolate made possible by the new EC cocoa directiveInternational Journal of Food Science & Technology, 2005
- Sedimentation field-flow fractionation: Size characterization of food materialsFood Research International, 2005
- DETERMINATION OF CHOCOLATE VISCOSITYJournal of Texture Studies, 2003
- The influence of particle size distribution on the processing of foodJournal of Food Engineering, 2002
- THE ROLE OF PARTICLE SIZE DISTRIBUTION OF SUSPENDED SOLIDS IN DEFINING THE SENSORY PROPERTIES OF MILK CHOCOLATEInternational Journal of Food Properties, 2001
- The role of particle size distribution of suspended solids in defining the flow properties of milk chocolateInternational Journal of Food Properties, 2000
- Viscosity of Molten Milk Chocolate with Lactose from Spray‐Dried Whole‐Milk PowdersJournal of Food Science, 1995
- RHEOLOGICAL BEHAVIOR OF PROCESSED MUSTARD. I: EFFECT OF MILLING TREATMENTJournal of Texture Studies, 1991
- YIELD STRESS OF STRUCTURED AND UNSTRUCTURED FOOD SUSPENSIONSJournal of Texture Studies, 1990