133 related articles for article (PubMed ID: 25829583)
1. Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol.
Konar N; Poyrazoglu ES; Artik N
J Food Sci Technol; 2015 Apr; 52(4):2033-42. PubMed ID: 25829583
[TBL] [Abstract][Full Text] [Related]
2. Physical characterization of chocolates prepared with various soybean and milk powders.
Taşoyan İC; Yolaçaner ET; Öztop MH
J Texture Stud; 2023 Apr; 54(2):334-346. PubMed ID: 36790745
[TBL] [Abstract][Full Text] [Related]
3. Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill.
Rad AH; Rasouli Pirouzian H; Konar N; Toker OS; Polat DG
RSC Adv; 2019 Sep; 9(51):29676-29688. PubMed ID: 35531543
[TBL] [Abstract][Full Text] [Related]
4. Flow properties of single origin chocolates: Effect of product formulation and particle size.
Cooney J; Kennedy T; Monteiro L; Martini S
J Food Sci; 2024 Jul; 89(7):4419-4429. PubMed ID: 38957111
[TBL] [Abstract][Full Text] [Related]
5. Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design.
Homayouni Rad A; Rasouli Pirouzian H
J Food Sci Technol; 2021 Jan; 58(1):244-254. PubMed ID: 33505069
[TBL] [Abstract][Full Text] [Related]
6. Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent.
Rodriguez Furlán LT; Baracco Y; Lecot J; Zaritzky N; Campderrós ME
Food Chem; 2017 Feb; 217():637-647. PubMed ID: 27664681
[TBL] [Abstract][Full Text] [Related]
7. The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties.
Alizadeh A; Oskuyi AS; Amjadi S
Food Sci Technol Int; 2019 Apr; 25(3):243-251. PubMed ID: 30526078
[TBL] [Abstract][Full Text] [Related]
8. Carob powder as cocoa substitute in milk and dark compound chocolate formulation.
Akdeniz E; Yakışık E; Rasouli Pirouzian H; Akkın S; Turan B; Tipigil E; Toker OS; Ozcan O
J Food Sci Technol; 2021 Dec; 58(12):4558-4566. PubMed ID: 34629520
[TBL] [Abstract][Full Text] [Related]
9. Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures.
Kumbár V; Kouřilová V; Dufková R; Votava J; Hřivna L
Foods; 2021 Oct; 10(11):. PubMed ID: 34828800
[TBL] [Abstract][Full Text] [Related]
10. Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer.
Berk B; Cosar S; Mazı BG; Oztop MH
J Texture Stud; 2024 Apr; 55(2):e12834. PubMed ID: 38613328
[TBL] [Abstract][Full Text] [Related]
11. Effect of particle size distribution on rheological properties of chocolate.
Feichtinger A; Scholten E; Sala G
Food Funct; 2020 Nov; 11(11):9547-9559. PubMed ID: 33108422
[TBL] [Abstract][Full Text] [Related]
12. Microstructural and rheological behavior of buffalo milk chocolates.
de Jesus Silva G; Gonçalves BRF; Conceição DG; de Jesus JC; Vidigal MCTR; Simiqueli AA; Bonomo RCF; Ferrão SPB
J Food Sci Technol; 2022 Feb; 59(2):572-582. PubMed ID: 35185177
[TBL] [Abstract][Full Text] [Related]
13. Optimization of Sugar Replacement with Date Syrup in Prebiotic Chocolate Milk Using Response Surface Methodology.
Kazemalilou S; Alizadeh A
Korean J Food Sci Anim Resour; 2017; 37(3):449-455. PubMed ID: 28747831
[TBL] [Abstract][Full Text] [Related]
14. Using maltitol and xylitol as alternative bulking agents in milk chocolate: modelling approach.
Rasouli Pirouzian H
J Food Sci Technol; 2022 Jun; 59(6):2492-2500. PubMed ID: 35602441
[TBL] [Abstract][Full Text] [Related]
15. Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass.
de Jesus Silva G; Gonçalves BRF; de Jesus JC; Vidigal MCTR; Minim LA; Ferreira SO; Bonomo RCF; Ferrão SPB
J Texture Stud; 2019 Dec; 50(6):547-555. PubMed ID: 31276201
[TBL] [Abstract][Full Text] [Related]
16. Dose-related gastrointestinal response to the ingestion of either isomalt, lactitol or maltitol in milk chocolate.
Koutsou GA; Storey DM; Lee A; Zumbe A; Flourie B; leBot Y; Olivier Ph
Eur J Clin Nutr; 1996 Jan; 50(1):17-21. PubMed ID: 8617186
[TBL] [Abstract][Full Text] [Related]
17. Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate.
Rakin M; Bulatović M; Zarić D; Krunić T; Lončarević I; Petrović J; Pajin B
Food Sci Technol Int; 2023 Sep; 29(6):610-618. PubMed ID: 35635175
[TBL] [Abstract][Full Text] [Related]
18. Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts.
Gałkowska D; Południak M; Witczak M; Juszczak L
Polymers (Basel); 2020 Sep; 12(10):. PubMed ID: 32992665
[TBL] [Abstract][Full Text] [Related]
19. Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients.
Tolve R; Tchuenbou-Magaia FL; Verderese D; Simonato B; Puggia D; Galgano F; Zamboni A; Favati F
Food Chem; 2021 Dec; 364():130386. PubMed ID: 34175633
[TBL] [Abstract][Full Text] [Related]
20. Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate.
Wong KY; Thoo YY; Tan CP; Siow LF
Food Chem; 2024 Jan; 431():137118. PubMed ID: 37586229
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]