Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin

(2012) Nevzat Konar   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

(2012) Cécile Morris et al.   FOOD CHEMISTRY

Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties

(2012) Ana Belščak-Cvitanović et al.   FOOD RESEARCH INTERNATIONAL

Influence of cocoa butter refining on the quality of milk chocolate

(2012) Nathalie De Clercq et al.   JOURNAL OF FOOD ENGINEERING

Thermal, structural and rheological characteristics of dark chocolate with different compositions

(2012) Vanessa A. Fernandes et al.   JOURNAL OF FOOD ENGINEERING

Crystallization and rheological properties of soya milk chocolate produced in a ball mill

(2012) Biljana Pajin et al.   JOURNAL OF FOOD ENGINEERING

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

(2012) Larissa Fernanda Volpini-Rapina et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chocolate rheology

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

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

(2011) Karina Rossini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk

(2011) Herta Aidoo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dark chocolate acceptability: influence of cocoa origin and processing conditions

(2011) Miriam Torres-Moreno et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Modelling the rapid cooling and casting of chocolate to predict phase behaviour

(2010) B.J.D. Le Révérend et al.   CHEMICAL ENGINEERING SCIENCE

Optimising acceptability of new prebiotic low-fat milk beverages

(2009) B. Villegas et al.   FOOD QUALITY AND PREFERENCE

Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts

(2009) S.F. Mexis et al.   Innovative Food Science & Emerging Technologies

Development and evaluation of a laboratory scale conch for chocolate production

(2009) Andrea Bordin Schumacher et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

EFFECTS OF INULIN AND BULKING AGENTS ON SOME PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF MILK CHOCOLATE

(2009) HANNANEH FARZANMEHR et al.   JOURNAL OF TEXTURE STUDIES

TEXTURAL CHANGES IN CHOCOLATE CHARACTERIZED BY INSTRUMENTAL AND SENSORY TECHNIQUES

(2009) LIA M. ANDRAE-NIGHTINGALE et al.   JOURNAL OF TEXTURE STUDIES

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

(2008) Emmanuel Ohene Afoakwa et al.   FOOD CHEMISTRY

Prebiotics: Present and future in food science and technology

(2008) Yanbo Wang   FOOD RESEARCH INTERNATIONAL

Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages

(2008) FABIANE P DE CASTRO et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems

(2008) Emmanuel Ohene Afoakwa et al.   JOURNAL OF FOOD ENGINEERING

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

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