Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation. [PDF]
Foods, 2019 Gouveia JR +5 more
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Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns. [PDF]
Food Sci Biotechnol, 2019 Jia CH, Shin JA, Lee KT.
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Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate. [PDF]
J Food Sci Technol, 2018 de Silva Souza C, Block JM.
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Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification. [PDF]
J Food Sci Technol, 2019 Ma X, Hu Z, Mao J, Xu Y, Zhu X, Xiong H.
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Mangifera sylvatica (Wild Mango): A new cocoa butter alternative. [PDF]
Sci Rep, 2016 Akhter S, McDonald MA, Marriott R.
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Direct valorisation of waste cocoa butter triglycerides via catalytic epoxidation, ring-opening and polymerisation. [PDF]
J Chem Technol Biotechnol, 2017 Plaza DD +6 more
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Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier. [PDF]
J Food Sci Technol, 2017 Buscato MHM, Grimaldi R, Kieckbusch TG.
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Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue. [PDF]
Sci RepHamdy SM +3 more
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The Chocolate Curriculum: A Gateway to Materials Science and Engineering and Python Programming. [PDF]
J Chem EducNunes JK, Chakravarti A, Feng ZV.
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