相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study
Virginia Glicerina et al.
JOURNAL OF FOOD ENGINEERING (2016)
Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives
Ana Belscak-Cvitanovic et al.
FOOD CHEMISTRY (2015)
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate
Virginia Glicerina et al.
JOURNAL OF FOOD ENGINEERING (2015)
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
Roger Philip Aidoo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Microstructural and Rheological Properties of White Chocolate During Processing
Virginia Glicerina et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate Manufacture - Rheological, microstructure and physical quality characteristics
Roger Philip Aidoo et al.
JOURNAL OF FOOD ENGINEERING (2014)
Rheological, textural and calorimetric modifications of dark chocolate during process
Virginia Glicerina et al.
JOURNAL OF FOOD ENGINEERING (2013)
Industrial manufacture of sugar-free chocolates - Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development
Roger Philip Aidoo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
A new calorie-free sugar substitute from the leaf of the stevia plant arrives in the UK
A. Boileau et al.
NUTRITION BULLETIN (2012)
THE DETERMINATION OF ISOSWEETNESS CONCENTRATIONS OF SUCRALOSE, REBAUDIOSIDE AND NEOTAME AS SUCROSE SUBSTITUTES IN NEW DIET CHOCOLATE FORMULATIONS USING THE TIME-INTENSITY ANALYSIS
A. B. Palazzo et al.
JOURNAL OF SENSORY STUDIES (2011)
Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents - effects on physicochemical and sensory properties
Abhishek B. Shah et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Stevia (Stevia rebaudiana) a bio-sweetener: a review
S. K. Goyal et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2010)
Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates
Lauro Luis Martins Medeiros de Melo et al.
FOOD QUALITY AND PREFERENCE (2009)
Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate
Emmanuel Ohene Afoakwa et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
EFFECTS OF INULIN AND BULKING AGENTS ON SOME PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF MILK CHOCOLATE
Hannaneh Farzanmehr et al.
JOURNAL OF TEXTURE STUDIES (2009)
An overview of the safety of sucralose
V. Lee Grotz et al.
REGULATORY TOXICOLOGY AND PHARMACOLOGY (2009)
Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
Emmanuel Ohene Afoakwa et al.
JOURNAL OF FOOD ENGINEERING (2008)
Effects of particle size distribution and composition on rheological properties of dark chocolate
Emmanuel Ohene Afoakwa et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Equisweet milk chocolates with intense sweeteners using time-intensity method
Lauro Luis Martins Medeiros De Melo et al.
JOURNAL OF FOOD QUALITY (2007)
Factors influencing rheological and textural qualities in chocolate - a review
Emmanuel Ohene Afoakwa et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Influence of some bulk sweeteners on rheological properties of chocolate
Ahmet Sokmen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Influence of shearing and time on the rheological properties of milk chocolate during tempering
JL Briggs et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)
Effects of selected properties of ultrafiltered spray-dried milk powders on some properties of chocolate
MK Keogh et al.
INTERNATIONAL DAIRY JOURNAL (2003)