Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

Ewens, H, Metilli, L and Simone, E orcid.org/0000-0003-4000-2222 (2021) Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate. Current Research in Food Science, 4. pp. 105-114. ISSN 2665-9271

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: ©2021 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Keywords: Chocolate; Cocoa butter crystallization; Fat replacers; Sugar replacers; Cocoa butter equivalents; Sustainability
Dates:
  • Accepted: 22 February 2021
  • Published (online): 4 March 2021
  • Published: 4 March 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Funding Information:
FunderGrant number
Royal SocietyINF\R2\192018
Depositing User: Symplectic Publications
Date Deposited: 25 Feb 2021 16:41
Last Modified: 07 Jul 2021 12:50
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.crfs.2021.02.009

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