Electrospraying and Electrospinning of Chocolate Suspensions

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2285-2300

  Luo, C J ^a   Loh, Shirin ^a   Stride, Eleanor ^a   Edirisinghe, Mohan ^a  

^a UNIVERSITY COLLEGE LONDON   (United Kingdom)

Author keywords

Chocolate; Electrospinning; Electrospraying

Indexed keywords

APPLIED VOLTAGES; AVERAGE DIAMETER; CHOCOLATE; DIAMETER DISTRIBUTIONS; ELECTRICAL CONDUCTIVITY; ELECTROSPRAYING; ELECTROSPUNS; LOW CONCENTRATIONS; MICRO-TEXTURE; MONODISPERSITY; NACL CONCENTRATION; NOVEL APPLICATIONS; PARTICLE DIAMETERS; PROCESS PARAMETERS; SALES GROWTH; SUGAR CONCENTRATION; TRACE AMOUNTS;

ELECTRIC CONDUCTIVITY; ELECTROLYTES; ELECTROSPINNING; FIBERS; MORPHOLOGY; PARTICLE SIZE; SALES; SODIUM CHLORIDE; SUGARS; SURFACE TENSION;

SUSPENSIONS (FLUIDS);

THEOBROMA CACAO;

EID: 84864414399     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0534-6     Document Type: Article

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