Rheology and crystallisation of cocoa butter in the presence of pea protein

Holdstock, M., Murray, B.S. orcid.org/0000-0002-6493-1547, Paximada, P. et al. (3 more authors) (2025) Rheology and crystallisation of cocoa butter in the presence of pea protein. Food Structure, 46. 100476. ISSN: 2213-3291

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Item Type: Article
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© 2025 The Author(s). This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: Cocoa butter, Pea protein, Rheology, SAXS, Crystallisation, Solid fat content
Dates:
  • Accepted: 2 October 2025
  • Published (online): 3 October 2025
  • Published: October 2025
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Funding Information:
Funder
Grant number
BBSRC (Biotechnology and Biological Sciences Research Council)
BB/Z516119/1
Date Deposited: 09 Oct 2025 11:40
Last Modified: 09 Oct 2025 11:40
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foostr.2025.100476
Open Archives Initiative ID (OAI ID):

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