Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response - Concepedia

Concepedia

Publication | Open Access

Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response

DOI Full Paper Access

14

Citations

23

References

2019

Year

Vincenzo di Bari, Antonio Sullo, J.E. Norton, Ian T. Norton

Colloids and Surfaces A Physicochemical and Engineering Aspects

Materials ScienceFood ColloidMaterial PropertiesEngineeringMechanical PropertiesFunctional PropertyMechanical EngineeringRheologyCompression SpeedFood EngineeringCocoa Butter EmulsionsEmulsion

References

	Year	Citations

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