Roger Philip Aidoo

Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Roger Philip Aidoo, Frédéric Depypere, Emmanuel Ohene Afoakwa et al. · Trends in Food Science & Technology · 2013 · 132 citations · Full text

Carbohydrate Polymers, Biomanufacturing, Sugar-free Chocolates +5

Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen Dewettinck · Journal of Food Engineering · 2013 · 102 citations

Biomanufacturing, Polydextrose Mixtures, Sucrose Replacers +7

Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen Dewettinck · LWT · 2014 · 91 citations

Food Chemistry, Inulin/polydextrose Bulking Mixtures, Sugar-free Chocolates +6

Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

Arifin Dwi Saputro, Davy Van de Walle, Roger Philip Aidoo et al. · European Food Research and Technology · 2016 · 91 citations · Full text

Food Chemistry, Palm Sap-based Sugar, Natural Alternative Sweetener +1

Functionality of inulin and polydextrose as sucrose replacers in sugar‐free dark chocolate manufacture – effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

Roger Philip Aidoo, Emelia Appah, Davy Van Dewalle et al. · International Journal of Food Science & Technology · 2016 · 39 citations

Nutrition, Engineering, Functional Property +21