Concepedia

Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen Dewettinck

Journal of Food Engineering · 2013 · 102 citations · 17 references

Concepts

BiomanufacturingPolydextrose MixturesSucrose ReplacersBiochemical EngineeringPolysaccharideFood EngineeringFood ProcessingPhysical Quality CharacteristicsFood TechnologyHealth Sciences

References

17

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 · 211 citations

Rheological Measurement, Particle Size Distribution, Rheological Properties +4

Influence of some bulk sweeteners on rheological properties of chocolate

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

Food Chemistry, Functional Property, Rheological Property +4

DETERMINATION OF CHOCOLATE VISCOSITY

Colin Servais, H. RANC, Ian Roberts · Journal of Texture Studies · 2003 · 153 citations

Engineering, Measurement, Food Analysis +20

Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Roger Philip Aidoo, Frédéric Depypere, Emmanuel Ohene Afoakwa et al. · Trends in Food Science & Technology · 2013 · 132 citations · Full text

Carbohydrate Polymers, Biomanufacturing, Sugar-free Chocolates +5

THE ROLE OF PARTICLE SIZE DISTRIBUTION OF SUSPENDED SOLIDS IN DEFINING THE SENSORY PROPERTIES OF MILK CHOCOLATE

Gregory R. Ziegler, Gagan Mongia, Ruth Hollender · International Journal of Food Properties · 2001 · 119 citations

Nutrition, Engineering, Food Quality +14