| 1 |
Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
Hinneh M, Van de Walle D, Haeck J, Abotsi EE, De Winne A, Saputro AD, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K
Journal of Food Engineering, 253, 59, 2019 |
| 2 |
Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate Manufacture - Rheological, microstructure and physical quality characteristics
Aidoo RP, Afoakwa EO, Dewettinck K
Journal of Food Engineering, 126, 35, 2014 |
| 3 |
Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates
Afoakwa EO, Paterson A, Fowler M, Vieira J
Journal of Food Engineering, 91(4), 571, 2009 |
| 4 |
Particle size distribution and compositional effects on textural properties and appearance of dark chocolates
Afoakwa EO, Paterson A, Fowler M, Vieira J
Journal of Food Engineering, 87(2), 181, 2008 |
| 5 |
Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
Afoakwa EO, Paterson A, Fowler M, Vieira J
Journal of Food Engineering, 89(2), 128, 2008 |
| 6 |
Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety
Afoakwa EO, Yenyi SE, Sakyi-Dawson E
Journal of Food Engineering, 73(4), 346, 2006 |
| 7 |
Application of response surface influence of soaking, blanching a salt concentration on some methodology for studying the rid sodium hexametaphosphate biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning
Afoakwa EO, Yenyi SE
Journal of Food Engineering, 77(3), 713, 2006 |
