Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread

Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

(2014) Miroslav Hadnađev et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Desenvolvimento de sorvete de chocolate utilizando fibra de casca de laranja como substituto de gordura

(2013) Camila Comas e Boff et al.   CIENCIA RURAL

Prediction of firmness and physical stability of low-fat chocolate spreads

(2013) Lara Manzocco et al.   JOURNAL OF FOOD ENGINEERING

Extraction and Physicochemical Characterization of Gelatin from Chicken By-Product

(2013) Poliana Fernandes Almeida et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Cocoa and Chocolate in Human Health and Disease

(2011) David L. Katz et al.   ANTIOXIDANTS & REDOX SIGNALING

Stability of fruit bases and chocolate fillings

(2011) Joice Natali Miquelim et al.   Food Science and Technology

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

THE IMPACT OF MALTODEXTRIN-BASED FAT MIMETICS ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF EDIBLE VEGETABLE FAT

(2011) MIROSLAV HADNAĐEV et al.   JOURNAL OF TEXTURE STUDIES

The impact of chocolate on cardiovascular health

(2011) L. Fernández-Murga et al.   MATURITAS

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

(2008) A.A. Karim et al.   FOOD HYDROCOLLOIDS

Characterization of fish gelatin from surimi processing wastes: Thermal analysis and effect of transglutaminase on gel properties

(2008) M.H. Norziah et al.   FOOD HYDROCOLLOIDS

Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates

(2008) Lauro Luís Martins Medeiros de Melo et al.   FOOD QUALITY AND PREFERENCE

PREDICTING TEXTURE ATTRIBUTES FROM MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF HAZELNUT SPREADS

(2008) ROSSELLA DI MONACO et al.   JOURNAL OF TEXTURE STUDIES

Effect of cocoa butter replacement with a β-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates

(2008) Suyong Lee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Using fish gelatin and pectin to make a low-fat spread

(2007) L.H. Cheng et al.   FOOD HYDROCOLLOIDS