RSC Advances · 2014 · 38 citations · 40 references
AgricultureFood ScienceMaterials ScienceFood ChemistryFood RheologyPhysical ChemistryCellulose ChemistryHeat Transfer In FoodsPolysaccharide FunctionPolysaccharide PropertiesPolysaccharide StructureStarch ChemistryChocolate ViscosityMolecular Exchange InteractionsOligosaccharide AnalysisProtein-polysaccharide InteractionsSuspension Rheology Of Chocolate
Heat resistance in chocolate upon ethylcellulose addition is due to the formation of a jammed sugar network.
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Molecular dynamics with coupling to an external bath
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