Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions

Journal of Food Engineering

Volumn 113, Issue 2, 2012, Pages 329-336

  Norton, J E ^a   Fryer, P J ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Cocoa butter; Emulsion; Microstructure; Pickering

Indexed keywords

DROP FORMATION; EMULSIFICATION; EMULSIONS; MICROSTRUCTURE; TEMPERING;

COCOA BUTTER; PHYSICAL CHARACTERISTICS; PICKERING; POLYGLYCEROL POLYRICINOLEATE; POLYMORPHIC FORMS; PROCESSING PARAMETERS; SCRAPED SURFACE HEAT EXCHANGERS; WATER IN OIL EMULSIONS;

COCOA;

THEOBROMA; THEOBROMA CACAO;

EID: 84864503596     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.025     Document Type: Article

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