화학공학소재연구정보센터
검색결과 : 48건
No. Article
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