Contribution to the modelling of chocolate tempering process

Understanding the structure of chocolate

H. Schenk, R. Peschar · Radiation Physics and Chemistry · 2004 · 134 citations

Food Chemistry, Structural Composition, Food Texture +4

Aims and methods in non-isothermal reaction kinetics

Gábor Várhegyi · Journal of Analytical and Applied Pyrolysis · 2007 · 134 citations

Chemical Engineering, Engineering, Reaction Process +7

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

D. Dhonsi, A.G.F. Stapley · Journal of Food Engineering · 2005 · 131 citations

Food Physic, Rheology, Shear Rate +2

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 · 119 citations

Engineering, Differential Scanning Calorimetry, Mechanical Engineering +17

Study on latent heat of fusion of ice in aqueous solutions

Hiroyuki Kumano, Tatsunori Asaoka, Akio Saito et al. · International Journal of Refrigeration · 2006 · 75 citations

Ice-water System, Engineering, Thermal Engineering +7