Sheida Kadivar

Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate

Sheida Kadivar, Nathalie De Clercq, Mansura Mokbul et al. · LWT · 2015 · 67 citations

Food Chemistry, Food Biophysics, Phase Behavior +2

Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement

Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar et al. · European Food Research and Technology · 2017 · 48 citations

Palm Sap-based Sugar, Functional Property, Partial Replacement +5

Functionality of cocoa butter equivalents in chocolate products

Nathalie De Clercq, Sheida Kadivar, Davy Van de Walle et al. · European Food Research and Technology · 2016 · 40 citations

Food Chemistry, Functional Property, Chocolate Products +2

Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate

Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar et al. · European Food Research and Technology · 2016 · 35 citations

Agricultural Economics, Food Engineering, Palm Sugar +3

Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil

Sheida Kadivar, Nathalie De Clercq, Davy Van de Walle et al. · Journal of the Science of Food and Agriculture · 2013 · 31 citations