Flow behaviors of multiple molten chocolate matrices: Appropriate curve fitting models and impact of different types of surfactants
Clémence Gallery, Sandrine Bourge, G. Agoda‐Tandjawa
Topics & Concepts
LecithinChemistryRheologyDark chocolateChromatographyViscosityPulmonary surfactantYield (engineering)Milk ChocolateThermodynamicsFood sciencePhysicsBiochemistryFood Chemistry and Fat AnalysisSurfactants and Colloidal SystemsProteins in Food Systems