1 |
Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate Li LL, Liu GQ Journal of Food Engineering, 263, 114, 2019 |
2 |
A comparative study of thermal and textural properties of milk, white and dark chocolates Ostrowska-Ligeza E, Marzec A, Gorska A, Wirkowska-Wojdyla M, Brys J, Rejch A, Czarkowska K Thermochimica Acta, 671, 60, 2019 |
3 |
Modulation of saturation and chain length of fatty acids in Saccharomyces cerevisiae for production of cocoa butter-like lipids Bergenholm D, Gossing M, Wei YJ, Siewers V, Nielsen J Biotechnology and Bioengineering, 115(4), 932, 2018 |
4 |
Cocoa butter-like lipid production ability of non-oleaginous and oleaginous yeasts under nitrogen-limited culture conditions Wei YJ, Siewers V, Nielsen J Applied Microbiology and Biotechnology, 101(9), 3577, 2017 |
5 |
Direct valorisation of waste cocoa butter triglycerides via catalytic epoxidation, ring-opening and polymerisation Plaza DD, Strobel V, Heer PKKS, Sellars AB, Hoong SS, Clark AJ, Lapkin AA Journal of Chemical Technology and Biotechnology, 92(9), 2254, 2017 |
6 |
Biophenols-loaded solid lipid particles (SLPs) development by membrane emulsification Bazzarelli F, Piacentini E, Giorno L Journal of Membrane Science, 541, 587, 2017 |
7 |
Enzymatic Synthesis of Cocoa Butter Equivalent from Olive Oil and Palmitic-Stearic Fatty Acid Mixture Mohamed IO Applied Biochemistry and Biotechnology, 175(2), 757, 2015 |
8 |
Effect of particle size in chocolate shell on oil migration and fat bloom development Dahlenborg H, Millqvist-Fureby A, Bergenstahl B Journal of Food Engineering, 146, 172, 2015 |
9 |
Development of a single droplet freezing apparatus for studying crystallisation in cocoa butter droplets Talhat AM, Lister VY, Moggridge GD, Rasburn JR, Wilson DI Journal of Food Engineering, 156, 67, 2015 |
10 |
Effect of processing on the microstructural properties of water-in-cocoa butter emulsions di Bari V, Norton JE, Norton IT Journal of Food Engineering, 122, 8, 2014 |