Josélio Vieira

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 · 170 citations

Agriculture, Food Science, Materials Science +12

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 · 134 citations

Natural Sciences, Food Science, Materials Science +11

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 · 128 citations

Natural Sciences, Food Science, Materials Science +13

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 et al. · Food Research International · 2008 · 117 citations

Natural Sciences, Chemistry, Food Science +14

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

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler et al. · Food Research International · 2008 · 96 citations

Natural Sciences, Food Science, Materials Science +14