Effect of processing on the microstructural properties of water-in-cocoa butter emulsions

Journal of Food Engineering

Volumn 122, Issue 1, 2014, Pages 8-14

  Di Bari, V ^a   Norton, J E ^a   Norton, I T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Cocoa butter; Crystallisation; Emulsion; Microstructure; Polymorphism; Shear

Indexed keywords

COCOA BUTTER; EMULSIFYING PROCESS; HIGH SHEAR MIXERS; MECHANICAL SHEAR; MICRO-STRUCTURAL PROPERTIES; POLYMORPHIC FORMS; PROCESSING PARAMETERS; PULSED FIELD GRADIENT NMR;

COCOA; CRYSTALLIZATION; DROPS; EMULSIFICATION; EMULSIONS; MICROSTRUCTURE; MIXERS (MACHINERY); POLYMORPHISM; SHEARING;

SHEAR FLOW;

EID: 84884578386     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.08.036     Document Type: Article

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