The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter

Orientation and Phase Transitions of Fat Crystals under Shear

Gianfranco Mazzanti, Sarah Guthrie, E. B. Sirota et al. · Crystal Growth & Design · 2003 · 159 citations

Agriculture, Food Science, Materials Science +16

The effects of shear and temperature history on the crystallization of chocolate

A.G.F. Stapley, H Tewkesbury, P.J. Fryer · Journal of the American Oil Chemists Society · 1999 · 121 citations

Natural Sciences, Food Science, Materials Science +17

In Situ Small Angle X-ray Scattering (SAXS) Studies of Polymorphism with the Associated Crystallization of Cocoa Butter Fat Using Shearing Conditions

S. D. MacMillan, Kevin J. Roberts, Alessandra Rossi et al. · Crystal Growth & Design · 2002 · 114 citations

Natural Sciences, Materials Engineering, Materials Science +17

Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions

Jorge F. Toro‐Vázquez, David J. Pérez‐Martínez, Elena Dibildox‐Alvarado et al. · Journal of the American Oil Chemists Society · 2004 · 66 citations

Engineering, Materials Engineering, Materials Science +17

The influence of food emulsifiers on fat and sugar dispersions in oils. II. Rheology, colloidal forces

Dorota Johansson, B. Bergenståhl · Journal of the American Oil Chemists Society · 1992 · 66 citations

Agriculture, Food Science, Colloid Science +15