J. Vieira

Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate

J. Vieira, J. Hargreaves, John R. Mitchell et al. · LWT · 2010 · 45 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Use of ethylcellulose polymers as stabilizer in fat-based food suspensions examined on the example of model reduced-fat chocolate

John R. Mitchell, Bettina Wolf, J. Vieira · Reactive and Functional Polymers · 2010 · 41 citations

Agriculture, Food Science, Nutritional Sciences +10

Effect of micro-aeration on the mechanical behaviour of chocolates and implications for oral processing

Dimitrios Bikos, G. Samaras, Philippa Cann et al. · Food & Function · 2021 · 31 citations · Full text

Agriculture, Food Science, Food Engineering +14

Impact of Limonene on the Physical Properties of Reduced Fat Chocolate

L. T.‐A., J. Vieira, J. Hargreaves et al. · Journal of the American Oil Chemists Society · 2008 · 30 citations

Agriculture, Food Science, Nutritional Sciences +16

Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing

Dimitrios Bikos, G. Samaras, Philippa Cann et al. · Food Structure · 2021 · 27 citations

Agriculture, Food Science, Materials Science +16