Chocolate yield stress as measured by oscillatory rheology

Food Research International

Volumn 44, Issue 9, 2011, Pages 2660-2665

  De Graef, Veerle ^a   Depypere, Frédéric ^a   Minnaert, Maaike ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Barry Callebaut ^*  (Belgium)

Author keywords

Chocolate; Flow behavior; Oscillatory rheology; Viscosity; Yield value

Indexed keywords

CASSON MODEL; CHOCOLATE; EXPERIMENTAL DATA; FAT CONTENTS; FLOW BEHAVIORS; LINEAR VISCOELASTIC REGIONS; OSCILLATORY RHEOLOGY; PLASTIC VISCOSITY; SHEAR RHEOLOGY; YIELD VALUE;

ELASTICITY; EMULSIFICATION; FLOW FIELDS; NON NEWTONIAN FLOW; RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; SHEAR STRESS; VISCOSITY;

YIELD STRESS;

THEOBROMA CACAO;

EID: 80054681185     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.009     Document Type: Article

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