Mark Fowler

Effects of particle size distribution and composition on rheological properties of dark chocolate

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler · European Food Research and Technology · 2007 · 211 citations

Rheological Measurement, Particle Size Distribution, Rheological Properties +4

Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler et al. · Journal of Food Engineering · 2007 · 166 citations

Food Chemistry, Compositional Effects, Food Colloid +3

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler et al. · Food Chemistry · 2008 · 150 citations

Food Chemistry, Matrix Effects, Food Composition +9

Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler et al. · International Journal of Food Science & Technology · 2008 · 128 citations

Food Colloid, Engineering, Functional Property +18

Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler et al. · Journal of Food Engineering · 2008 · 126 citations

Materials Science, Engineering, Dark Chocolate Systems +9