These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
193 related articles for article (PubMed ID: 33748777)
1. Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate. Ewens H; Metilli L; Simone E Curr Res Food Sci; 2021; 4():105-114. PubMed ID: 33748777 [TBL] [Abstract][Full Text] [Related]
2. Investigation into the Microstructure, Texture and Rheological Properties of Chocolate Ganache. McGill J; Hartel RW J Food Sci; 2018 Mar; 83(3):689-699. PubMed ID: 29355953 [TBL] [Abstract][Full Text] [Related]
3. Crystallinity properties and crystallization behavior of chocolate fat blends. da Silva TLT; Grimaldi R; Calligaris GA; Cardoso LP; Gonçalves LAG J Food Sci Technol; 2017 Jun; 54(7):1979-1989. PubMed ID: 28720955 [TBL] [Abstract][Full Text] [Related]
5. Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter. Li L; Liu G Food Chem; 2023 Oct; 422():136292. PubMed ID: 37150114 [TBL] [Abstract][Full Text] [Related]
6. Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute. Watanabe S; Yoshikawa S; Sato K J Oleo Sci; 2023 Dec; 72(12):1073-1082. PubMed ID: 37989302 [TBL] [Abstract][Full Text] [Related]
7. Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products. Liu W; Yao Y; Li C Food Chem; 2022 Feb; 370():131002. PubMed ID: 34500296 [TBL] [Abstract][Full Text] [Related]
9. Frictional behaviour of molten chocolate as a function of fat content. Rodrigues SA; Shewan HM; Xu Y; Selway N; Stokes JR Food Funct; 2021 Mar; 12(6):2457-2467. PubMed ID: 33630006 [TBL] [Abstract][Full Text] [Related]
10. Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based "bean-to-bar" dark chocolate. Beegum P P S; Pandiselvam R; S V R; P S; Nooh A; S N; Gupta A; Varghese E; Balasubramanian D; Apshara ES; Manikantan MR; Hebbar KB J Texture Stud; 2022 Oct; 53(6):870-882. PubMed ID: 35583967 [TBL] [Abstract][Full Text] [Related]
11. Low calorie cocoa-based products: a short review. Joseph C; Batra R; Selvasekaran P; Chidambaram R J Food Sci Technol; 2022 Aug; 59(8):2931-2939. PubMed ID: 35872736 [TBL] [Abstract][Full Text] [Related]
12. Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. Buchgraber M; Ulberth F; Anklam E J AOAC Int; 2004; 87(5):1164-72. PubMed ID: 15493674 [TBL] [Abstract][Full Text] [Related]
13. Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate. de Silva Souza C; Block JM J Food Sci Technol; 2018 Feb; 55(2):767-775. PubMed ID: 29391642 [TBL] [Abstract][Full Text] [Related]
14. Tempering of cocoa butter and chocolate using minor lipidic components. Chen J; Ghazani SM; Stobbs JA; Marangoni AG Nat Commun; 2021 Aug; 12(1):5018. PubMed ID: 34465789 [TBL] [Abstract][Full Text] [Related]
15. Effect of adding shea butter stearin and emulsifiers on the physical properties of cocoa butter. Zeng J; Shen J; Wu Y; Liu X; Deng ZY; Li J J Food Sci; 2020 Apr; 85(4):972-979. PubMed ID: 32144765 [TBL] [Abstract][Full Text] [Related]
16. Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy. Bresson S; Lecuelle A; Bougrioua F; El Hadri M; Baeten V; Courty M; Pilard S; Rigaud S; Faivre V Food Chem; 2021 Nov; 363():130319. PubMed ID: 34139519 [TBL] [Abstract][Full Text] [Related]
17. Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals. Watanabe S; Yoshikawa S; Sato K Food Chem; 2021 Mar; 339():127808. PubMed ID: 32829241 [TBL] [Abstract][Full Text] [Related]
18. Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics. Naeem A; Shabbir MA; Khan MR; Ahmad N; Roberts TH J Food Sci; 2019 Jun; 84(6):1315-1321. PubMed ID: 31116426 [TBL] [Abstract][Full Text] [Related]
19. Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions. Guckenbiehl Y; Ortner E; Rothkopf I; Schweiggert-Weisz U; Ziegleder G; Buettner A; Naumann-Gola S Food Chem; 2024 Mar; 437(Pt 1):137861. PubMed ID: 37922799 [TBL] [Abstract][Full Text] [Related]
20. Effects of cocoa butter triacylglycerides and minor compounds on oil migration. Wang H; Maleky F Food Res Int; 2018 Apr; 106():213-224. PubMed ID: 29579920 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]