Influence of crystal promoters on sensory characteristics of heat-resistant compound chocolate

Ability of crystal promoters to delay fat bloom development in heat-resistant compound chocolate with or without the presence of crystal inhibitor

(2017) Czarina Kristine Rosales et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improving heat stability along with quality of compound dark chocolate by adding optimized cocoa butter substitute (hydrogenated palm kernel stearin) emulsion

(2017) Lillah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of crystal promoters on viscosity and melting characteristics of compound chocolate

(2016) Czarina Kristine Rosales et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of emulsifier type on physicochemical properties of water-in-oil emulsions for confectionery applications

(2016) Juan Camilo Mazo Rivas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce

(2016) Thamonwan Pujchakarn et al.   JOURNAL OF SENSORY STUDIES

Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

(2015) Aleksandra Torbica et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Sensory Lexicon of Pomelo Fruit over Various Cultivars and Fresh-Cut Storage

(2015) Czarina Kristine Rosales et al.   JOURNAL OF SENSORY STUDIES

Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization

(2015) Ashok R. Patel et al.   Current Opinion in Food Science

Crystallization modifiers in lipid systems

(2014) Ana Paula Badan Ribeiro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats

(2013) Leda B. Quast et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars

(2013) Christie N. Ledeker et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of adding water and polyglycerol polyricinoleate on the texture, appearance, and sensory qualities of compound milk chocolate

(2012) Nassim Raoufi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Manufacture and Application of Water-in-Oil Emulsions to Induce the Aggregation of Sucrose Crystals in Oil: A Model for Melt-resistant Chocolate

(2012) Lauren Ashworth Killian et al.   Food Biophysics

Changes in Dark Chocolate Volatiles during Storage

(2012) Lia M. Nightingale et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HOW MANY JUDGES SHOULD ONE USE FOR SENSORY DESCRIPTIVE ANALYSIS?

(2012) H. HEYMANN et al.   JOURNAL OF SENSORY STUDIES

Impact of the shape on sensory properties of individual dark chocolate pieces

(2012) Francine Lenfant et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chocolate rheology

(2011) Estela Vidal Gonçalves et al.   Food Science and Technology

EFFECTS OF CONCHING TIME AND INGREDIENTS ON PREFERENCE OF MILK CHOCOLATE

(2009) M. PRAWIRA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physical and Sensory Attributes of a trans-Free Spread Formulated with a Blend Containing a Structured Lipid, Palm Mid-Fraction, and Cottonseed Oil

(2009) Stephen E. Lumor et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Sensory description of dark chocolates by consumers

(2008) Ines Thamke et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2007) Emmanuel Ohene Afoakwa et al.   JOURNAL OF FOOD ENGINEERING