Related references
Note: Only part of the references are listed.Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate
Maria Aliciane Fontenele Domingues et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Texture, rheology and fat bloom study of 'chocolates' made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction
Adiguna Bahari et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Crystallization kinetics of cocoa butter in the presence of sorbitan esters
Sopark Sonwai et al.
FOOD CHEMISTRY (2017)
Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization
Eriksen Koji Miyasaki et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)
Sucrose behenate as a crystallization enhancer for soft fats
Maria Aliciane Fontenele Domingues et al.
FOOD CHEMISTRY (2016)
Sorbitan and sucrose esters as modifiers of the solidification properties of zero trans fats
Maria Aliciane Fontenele Domingues et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effects of Sorbitan Monostearate and Monooleate on the Crystallization and Consistency Behaviors of Cocoa Butter
Monise Helen Masuchi et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)
Effect of Cocoa Butter Structure on Oil Migration
Fatemeh Maleky et al.
JOURNAL OF FOOD SCIENCE (2012)
Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systems
Tanuj Motwani et al.
JOURNAL OF FOOD ENGINEERING (2011)
Effects of Cocoa Butter Origin, Tempering Procedure, and Structure on Oil Migration Kinetics
Stephanie Marty et al.
CRYSTAL GROWTH & DESIGN (2009)
Oil migration in chocolate: A case of non-Fickian diffusion
J. Roman Galdamez et al.
JOURNAL OF FOOD ENGINEERING (2009)
Oil migration in chocolate-peanut butter paste confectionery as a function of chocolate formulation
K. L. McCarthy et al.
JOURNAL OF FOOD SCIENCE (2008)
Crystallization Kinetics of Cocoa Fat Systems: Experiments and Modeling
S. Padar et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2008)
Composition, structure, and color of fat bloom due to the partial liquefaction of fat in dark chocolate
Yasuyoshi Kinta et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2007)
Effects of emulsifiers on crystal behavior of palm oil blends on slow crystallization
M. S. Miskandar et al.
JOURNAL OF FOOD LIPIDS (2007)
Effects of emulsifiers on crystallization properties of low-melting blends of palm oil and olein
MS Miskandar et al.
JOURNAL OF FOOD LIPIDS (2006)
Monitoring and quantifying of oil migration in cocoa butter using a flatbed scanner and fluorescence light microscopy
S Marty et al.
FOOD RESEARCH INTERNATIONAL (2005)
Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
A Ali et al.
FOOD CHEMISTRY (2001)