Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate.
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DOI: 10.1016/j.foodres.2019.01.056
Abstract: Food additives can be used to enhance processability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a… read more here.
Keywords: thermal rheological; additives thermal; chocolate; effect ... See more keywords
Influence of Bath Additives on the Thermal Stability of the Nanostructure and Hardness of Ni Films Processed by Electrodeposition
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DOI: 10.3390/coatings9100644
Abstract: The effect of bath additives on the thermal stability of the microstructure and hardness of nanocrystalline Ni foils processed by electrodeposition was studied. Three samples with a thickness of 20 μ m were prepared: one… read more here.
Keywords: processed electrodeposition; additives thermal; bath additives; hardness ... See more keywords