Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate-Reference-Cited by-同舟云学术

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Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

Published:2021 Issue: Volume:4 Page:105-114
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Ewens H.,Metilli L.,Simone E.

Funder

Engineering and Physical Sciences Research Council

Royal Society

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference104 articles.

1. Development and characterization of dehydrated peanut-cowpea milk powder for use as a dairy milk substitute in chocolate manufacture;Aidoo;Food Res. Int.,2010

2. Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk;Aidoo;J. Sci. Food Agric.,2012

3. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate Manufacture - rheological, microstructure and physical quality characteristics;Aidoo;J. Food Eng.,2014

4. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts;Aidoo;LWT (Lebensm.-Wiss. & Technol.),2015

5. Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture - effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties;Aidoo;Int. J. Food Sci. Technol.,2017

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