Chocolate microstructure: A comprehensive review
N Konar, I Palabiyik, A Karimidastjerd… - Food Research …, 2024 - Elsevier
Chocolate is a food with complex microstructure properties. In this study, chocolate surface
and internal microstructures are discussed considering final product quality and stability. In …
and internal microstructures are discussed considering final product quality and stability. In …
Particle-based food systems subject to lipid migration–A review of measurement, modelling, and mitigation approaches
L Dewulf, MK Hausmann, A Bozon, G Niederreiter… - Powder Technology, 2024 - Elsevier
Many consumer food products such as confectionary or culinary seasonings are particle-
based systems containing varying amounts of lipids such as oils, fats, and greases. Lipid …
based systems containing varying amounts of lipids such as oils, fats, and greases. Lipid …
Effects of individual phospholipids on chocolate model systems: Particulate interaction, crystallization behavior, and fat bloom during storage
X Ye, J Jin, C Liang, J Wang, L Jiang, L Zhao - Journal of Food Engineering, 2023 - Elsevier
To investigate the effects of phospholipids (PLs) in chocolate, model systems were designed
by adding 0.3%, 0.5%, and 0.8%(w/w) phosphatidylcholine (PC), phosphatidylethanolamine …
by adding 0.3%, 0.5%, and 0.8%(w/w) phosphatidylcholine (PC), phosphatidylethanolamine …
Effects of surface modification of sucrose particles on chocolate morphology and fat bloom during storage
J Jin, L Shen, X Ye, J Wang, RW Hartel… - Journal of Food …, 2024 - Elsevier
In this study, a new bloom-reducing approach, modifying the surface of crystalline sugar was
introduced and confirmed through two methods (circularity and Casson viscosity). Targeting …
introduced and confirmed through two methods (circularity and Casson viscosity). Targeting …
Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products
Many parameters are effective in obtaining optimum rheological and sensory properties in
chocolate. Lecithin, ammonium phosphatides (AMP), and less commonly glycerol …
chocolate. Lecithin, ammonium phosphatides (AMP), and less commonly glycerol …
[HTML][HTML] Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components
D Yang, YY Lee, Y Lu, Y Wang, Z Zhang - Molecules, 2024 - mdpi.com
The process of lipid crystallization influences the characteristics of lipid. By changing the
chemical composition of the lipid system, the crystallization behavior could be controlled …
chemical composition of the lipid system, the crystallization behavior could be controlled …