검색결과 : 4건
| No. | Article |
|---|---|
| 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 |
Phospholipids in chocolate: Structural insights and mechanistic explanations of rheological behavior by coarse-grained molecular dynamics simulations Kindlein M, Elts E, Briesen H Journal of Food Engineering, 228, 118, 2018 |
| 3 |
Particle size measurements and scanning electron microscopy (SEM) of cocoa particles refined/couched by conical and cylindrical roller stone melangers Tan JZ, Balasubramanian BM Journal of Food Engineering, 212, 146, 2017 |
| 4 |
Energy reduction during chocolate conching using a reciprocating multihole extruder Jolly MS, Blackburn S, Beckett ST Journal of Food Engineering, 59(2-3), 137, 2003 |