Concepedia

Chocolate Flow Behavior

Chocolate Flow Behavior is a rheological property that characterizes the non-Newtonian, typically shear-thinning, response of molten chocolate to applied shear stress, distinguished by its dependence on cocoa butter content, particle size distribution, and tempering conditions.

34

Publications

1.4K

Citations

119

Authors

58

Institutions

Publications per year

2017–2026

8

Parents

Publications

34

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

Sylvester Mantihal, Sangeeta Prakash, Fernanda Condi de Godoi et al. · Innovative Food Science & Emerging Technologies · 2017 · 235 citations

, , +16

Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?—A Hypothesis Paper

José Miguel Aguilera, Martin Michel, Guy Mayor · Journal of Food Science · 2004 · 140 citations · Full text

, , +17

The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate

Gagan Mongia, Gregory R. Ziegler · International Journal of Food Properties · 2000 · 90 citations · Full text

, , +16

AN ADAPTATION OF THE CASSON EQUATION FOR THE RHEOLOGY OF CHOCOLATE

J. Chevalley · Journal of Texture Studies · 1991 · 65 citations

, , +15

Electrorheology leads to healthier and tastier chocolate

R. Tao, Hong Tang, Kazi Tawhid-Al-Islam et al. · Proceedings of the National Academy of Sciences · 2016 · 61 citations · Full text

, , +13

1–5 of 34

Authors

119

  1. KD
    Koen Dewettinck

    Ghent University, Belgium

    4 publications · 108 citations

    4

    h-index

  2. ÖS
    Ömer Said Toker

    Yıldız Technical University, Türkiye

    2 publications · 37 citations

    2

    h-index

  3. MJ
    Michael J. McCarthy

    University of California, Davis, United States

    2 publications · 76 citations

    2

    h-index

  4. KM
    Kathryn McCarthy

    University of California, Davis, United States

    2 publications · 76 citations

    2

    h-index

  5. SB
    Siegfried Bolenz

    Neubrandenburg University of Applied Sciences, Germany

    2 publications · 91 citations

    2

    h-index

1–5 of 119

Institutions

58

  1. Ghent University

    Ghent, Belgium

    3 h-index

    13 publications

    319 citations

  2. Neubrandenburg University of Applied Sciences

    Neubrandenburg, Germany

    2 h-index

    5 publications

    224 citations

  3. Yıldız Technical University

    Istanbul, Türkiye

    2 h-index

    5 publications

    89 citations

  4. University of British Columbia

    Vancouver, Canada

    2 h-index

    3 publications

    76 citations

  5. The University of Queensland

    Brisbane, Australia

    2 h-index

    6 publications

    1K citations

  6. University of California, Davis

    Davis, United States

    2 h-index

    6 publications

    234 citations

  7. Università degli Studi della Tuscia

    Viterbo, Italy

    1 h-index

    1 publications

    23 citations

  8. Hospital Luis Calvo Mackenna

    Santiago, Chile

    1 h-index

    3 publications

    420 citations

1–8 of 58

Venues

  1. International Journal of Food Properties

    3 publications · 127 citations

    3

    h-index

  2. European Food Research and Technology

    3 publications · 137 citations

    3

    h-index

  3. LWT

    2 publications · 68 citations

    2

    h-index

  4. Journal of Texture Studies

    2 publications · 95 citations

    2

    h-index

  5. Journal of Food Science

    JFS · 2 publications · 181 citations

    2

    h-index

1–5