Physical and bloom stability of low-saturation chocolates with oleogels based on different gelation mechanisms
Linlin Li, Guoqin Liu, Yunwei Lin
Topics & Concepts
Differential scanning calorimetryIsothermal processSaturation (graph theory)Materials scienceThermal stabilityLecithinChemistryChemical engineeringOrganic chemistryChromatographyThermodynamicsCombinatoricsEngineeringPhysicsMathematicsFood Chemistry and Fat AnalysisProteins in Food Systems