Material properties of cocoa butter emulsions: Effect of dispersed phase droplet size and compression speed on mechanical response
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DOI: 10.1016/j.colsurfa.2019.04.028
Abstract: Abstract Water-in-cocoa butter (CB) emulsions material properties were investigated using uniaxial compression test. Emulsions containing 20% (wt%) water and with a range of droplet size were manufactured to assess the role of defect size on… read more here.
Keywords: cocoa butter; material properties; droplet; butter emulsions ... See more keywords