The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils

Food Research International

Volumn 40, Issue 1, 2007, Pages 47-62

  Pérez Martínez, David ^a,b   Alvarez Salas, C ^a,b   Charo Alonso M ^a,b   Dibildox Alvarado, E ^a,b   Toro Vazquez, J F ^a,b  

^a UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

Cocoa Butter; Cooling rate; Fractals; Microstructure; Rheometry

Indexed keywords

COOLING; CRYSTALLIZATION; CRYSTALLOGRAPHY; FOOD PRODUCTS; FRACTALS; MICROSTRUCTURE; RHEOMETERS; VEGETABLE OILS;

COCOA BUTTER; COOLING RATE; CRYSTAL NETWORK; RHEOLOGICAL PROPERTIES;

POLYMER BLENDS;

THEOBROMA; THEOBROMA CACAO;

EID: 33751162381     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.07.016     Document Type: Article

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