Surfactants are used in confectionery production to control the viscosity and yield value of
molten chocolate. To develop a deeper understanding of the structure–function relationship …

Emulsifiers play an essential role in the flow behaviour of confectionery products such as
chocolate. This research associated emulsifier adsorption onto sugar crystals and its effects …

Effects of major ingredients (grape syrup, milk powder, and walnut paste) levels on
physiochemical, rheological, and sensory attributes of walnut spread, Food Science & …

Separate levels of roasted linseed paste (RLP)(15, 22.5, and 30 g), Persian grape molasses
(PGM)(40, 50, and 60 g), and high‐protein milk powder (HPMP)(3.75, 6.5, and 9.25 g) were …

The first archaeological mentions of cacao date back nearly 4,000 years and were
discovered by researchers in Central America and Mexico. Chocolate is a compound that …

We present planar substrates suitable for investigating the sucrose/triglyceride fat interfaces
found in molten chocolate with surface science techniques. The planar sucrose substrates …

Surfactants are used in confectionery production to control the viscosity and yield value of
molten chocolate. To develop a deeper understanding of the structure-function relationship …