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Articles

The role of nonfat ingredients on confectionery fat crystallization

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XiaoTong Cui, Ahmed. S. M. Saleh, Shu Yang, Na Wang, Peng Wang, Minpeng Zhu & Zhigang Xiao. (2022) Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges. Food Reviews International 0:0, pages 1-22.
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Keat Yi Wong, Yin Yin Thoo, Chin Ping Tan & Lee Fong Siow. (2024) Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate. Food Chemistry 431, pages 137118.
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Junze Han, Dongying Yang, Hong Zhang, Yanlan Bi & Xuebing Xu. (2023) Effects of branched‐chain fatty acid triacylglycerols on the crystallization of palm oil‐based blends. Journal of the American Oil Chemists' Society.
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Siqi You, Qingrong Huang & Xuanxuan Lu. (2023) Development of fat-reduced 3D printed chocolate by substituting cocoa butter with water-in-oil emulsions. Food Hydrocolloids 135, pages 108114.
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Peter Philip James Jackson, Anisha Wijeyesekera & Robert Adrian Rastall. (2022) Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!. Food Science & Nutrition 11:1, pages 17-38.
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Xiaochen Wang, Da Ma, Yingwei Liu, Ying Wang, Chaoying Qiu & Yong Wang. (2022) Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols. Journal of the American Oil Chemists' Society 99:11, pages 1007-1018.
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Keat Yi Wong, Yin Yin Thoo, Chin Ping Tan & Lee Fong Siow. (2022) Moisture absorption behavior and thermal properties of sucrose replacer mixture containing inulin or polydextrose. Applied Food Research 2:1, pages 100089.
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H. de Cagny, J.C. Rouwhorst, L. Arnaudov, S. Stoyanov, T.B.J. Blijdenstein & P. Schall. (2021) Water migration through fat-based semi solid heterogeneous materials. Food Structure 29, pages 100208.
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Stephen-Sven Hubbes, Andre Braun & Petra Foerst. (2020) Sugar particles and their role in crystallization kinetics and structural properties in fats used for nougat creme production. Journal of Food Engineering 287, pages 110130.
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Sameh Obeid, Fanny Guyomarc'h, Gaëlle Tanguy, Nadine Leconte, Florence Rousseau, Anne Dolivet, Arlette Leduc, Xiaoxi Wu, Chantal Cauty, Gwénaël Jan, Frédéric Gaucheron & Christelle Lopez. (2020) The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy. Food Research International 129, pages 108847.
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Bettina Wolf. 2019. Handbook of Food Structure Development. Handbook of Food Structure Development 439 458 .
Iva Manasi, Tom Arnold, Joshaniel F.K. Cooper, Isabella Van Damme, Chuchuan Dong, Thomas Saerbeck, Gavin B.G. Stenning, James Tellam & Simon Titmuss. (2019) Planar sucrose substrates for investigating interfaces found in molten chocolate. Food Structure 22, pages 100128.
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Sameh Obeid, Fanny Guyomarc’h, Grégory Francius, Hervé Guillemin, Xiaoxi Wu, Stéphane Pezennec, Marie-Hélène Famelart, Chantal Cauty, Frédéric Gaucheron & Christelle Lopez. (2019) The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy. Colloids and Surfaces B: Biointerfaces 182, pages 110363.
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T. V. Gerasimov, M. A. Taleisnik, N. A. Shcherbakova & I. M. Svyatoslavova. (2018) Theoretical background the control technology of flour confectionery products and their practical implementation. Proceedings of the Voronezh State University of Engineering Technologies 80:2, pages 64-67.
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