Concepedia

Chocolate Viscosity

Chocolate Viscosity is a rheological property that quantifies the resistance of chocolate to flow under applied shear stress, distinguished by its dependence on cocoa butter content, particle size distribution, and temperature in confectionery processing contexts.

226

Publications

9.7K

Citations

635

Authors

229

Institutions

Publications per year

2017–2026

86

Parents

Publications

226

Gastric Response to Increased Meal Viscosity Assessed by Echo-Planar Magnetic Resonance Imaging in Humans

Luca Marciani, Penny Gowland, Rachel J. Moore et al. · Journal of Nutrition · 2000 · 260 citations · Full text

, , +16

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 · 215 citations

, , +13

Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content

T‐A.L. Do, J. Hargreaves, Bettina Wolf et al. · Journal of Food Science · 2007 · 173 citations

, , +15

Factors affecting instant properties of powdered cocoa beverages

T.A. Shittu, Mudassir Lawal · Food Chemistry · 2005 · 167 citations

, , +7

Influence of some bulk sweeteners on rheological properties of chocolate

Ahmet Sokmen, Gürbüz Güneş · LWT · 2006 · 160 citations

, , +10

1–5 of 226

Authors

635

  1. KD
    Koen Dewettinck

    Ghent University, Belgium

    14 publications · 723 citations

    13

    h-index

  2. NK
    Nevzat Konar

    Yıldız Technical University, Türkiye

    13 publications · 450 citations

    12

    h-index

  3. ÖS
    Ömer Said Toker

    Yıldız Technical University, Türkiye

    11 publications · 331 citations

    11

    h-index

  4. EO
    Emmanuel Ohene Afoakwa

    University of Ghana, Ghana

    9 publications · 695 citations

    9

    h-index

  5. EJ
    Erich J. Windhab

    ETH Zurich, Switzerland

    6 publications · 329 citations

    6

    h-index

1–5 of 635

Institutions

229

  1. Ghent University

    Ghent, Belgium

    12 h-index

    50 publications

    2.4K citations

  2. Yıldız Technical University

    Istanbul, Türkiye

    10 h-index

    16 publications

    529 citations

  3. Pennsylvania State University

    State College, United States

    9 h-index

    17 publications

    744 citations

  4. University of Ghana

    Accra, Ghana

    6 h-index

    13 publications

    642 citations

  5. University of Nottingham

    Nottingham, United Kingdom

    5 h-index

    17 publications

    1.3K citations

  6. Ankara University

    Ankara, Türkiye

    5 h-index

    13 publications

    409 citations

  7. Nestlé (United Kingdom)

    London, United Kingdom

    5 h-index

    9 publications

    428 citations

  8. University of Novi Sad

    Novi Sad, Serbia

    5 h-index

    23 publications

    817 citations

1–8 of 229

Venues

  1. LWT

    25 publications · 1.4K citations

    22

    h-index

  2. European Food Research and Technology

    19 publications · 950 citations

    17

    h-index

  3. Journal of Food Engineering

    17 publications · 1.1K citations

    16

    h-index

  4. Journal of Food Science

    JFS · 10 publications · 445 citations

    10

    h-index

  5. 9

    h-index

1–5