Confectionery coating with an electrohydrodynamic (EHD) system

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Marthina, Kumala ^a   Barringer, Sheryl A ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Apparent viscosity; Electrohydrodynamic (EHD); Lecithin; Resistivity

Indexed keywords

FAT; LAURIC ACID; LAURIC ACID DERIVATIVE; PHOSPHATIDYLCHOLINE; SUGAR; THEOBROMA OIL; VEGETABLE OIL;

ALGORITHM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COST CONTROL; ECONOMICS; ELECTROCHEMICAL ANALYSIS; FAT INTAKE; FOOD HANDLING; HYDRODYNAMICS; IMPEDANCE; INSTRUMENTATION; KINETICS; MECHANICS; PARTICLE SIZE; PHYSICAL CHEMISTRY; QUALITY CONTROL; SURFACE PROPERTY; VISCOSITY;

ALGORITHMS; CANDY; COST SAVINGS; DIETARY FATS; ELECTRIC IMPEDANCE; ELECTROCHEMICAL TECHNIQUES; FATS; FOOD TECHNOLOGY; HYDRODYNAMICS; KINETICS; LAURIC ACIDS; LECITHINS; MECHANICAL PHENOMENA; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; QUALITY CONTROL; SURFACE PROPERTIES; VISCOSITY;

THEOBROMA; THEOBROMA CACAO;

EID: 84856050925     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02501.x     Document Type: Article

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