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

Rheological MeasurementParticle Size DistributionRheological PropertiesRheological PropertyRheology +2

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

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, +1

Journal of Food Engineering

Food ChemistryCompositional EffectsFood ColloidParticle Size DistributionFood Physic +1

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, +1

Food Chemistry

Food ChemistryMatrix EffectsFood CompositionFlavoromicsFood Analysis +7

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

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, +1

International Journal of Food Science & Technology

Food ColloidEngineeringFunctional PropertyMechanical EngineeringFood Biophysics +16

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

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, +1

Journal of Food Engineering

Materials ScienceEngineeringDark Chocolate SystemsMechanical PropertiesFunctional Property +7

Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, +1

Food Research International

Materials ScienceParticle Size DistributionEngineeringDifferential Scanning CalorimetryDark Chocolates +5

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans

Nicola Caporaso, Martin B. Whitworth, Mark Fowler, +1

Food Chemistry

Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, +1

Food Research International

Materials ScienceEngineeringDark Chocolate SystemsFood PhysicApplied Physics +5

Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, +1

European Food Research and Technology

Rheological MeasurementParticle Size DistributionFunctional PropertyRheological PropertyRheology +2

Priority research questions for the UK food system

John Ingram, Hugh L. Wright, L. H. Foster, +46

Food Security

NutritionSustainable Food SystemAgricultural EconomicsNutrition SecurityFood Systems +20