Effect of Pre-Crystallization Process and Solid Particle Addition on Cocoa Butter Crystallization and Resulting Microstructure in Chocolate Model Systems

Lina Svanberg(Swedish Institute), Erich J. Windhab(ETH Zurich), Lı́lia Ahrné(United States Congress), Niklas Lorén(Swedish Institute)

Procedia Food Science

January 1, 2011

10.1016/j.profoo.2011.09.281

Cited by 17

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

|Current Research in Food Science|2020|206

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

|LWT|2007|194

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

|LWT|2001|170

Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

|Chemical Engineering and Processing - Process Intensification|2004|147

Innovative Technologies for Food Preservation

|Elsevier eBooks|2017|131