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A discrete stochastic model for oil migration in chocolate-coated confectionery
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A CA-based model describing fat bloom in chocolate
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Automated image analysis tool for migration fat bloom evaluation of chocolate coated food products
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Modelling the temperature dependency of crystallization parameters in view of describing the non-isothermal cyrstallization process
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Rheological properties of dairy desserts containing iota-carrageenan and maize starch
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Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts
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Modelling two-step isothermal fat crystallization
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Prediction of migration fat bloom on chocolate
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Insight in model parameters by studying temperature influence on isothermal cocoa butter crystallization
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Influence of chemical composition on the isothermal cocoa butter crystallization