Effects of selected properties of ultrafiltered spray-dried milk powders on some properties of chocolate
作者： M. Kieran Keogh , Cathriona A. Murray , Brendan T. O’Kennedy
DOI: 10.1016/S0958-6946(03)00124-9
关键词: Chemistry 、 Ultrafiltration 、 Spray drying 、 Viscosity 、 Volume (thermodynamics) 、 Rheology 、 Particle size 、 Food science 、 Particle 、 Skimmed milk 、 Chromatography
摘要: … of spray-dried milk fat powders on chocolate were determined. Milk powders produced from … blended with skim milk powder to give a standard 26 g fat 100 g −1 powder. Particle size of …
elsevier.com
sci-hub.se 参考文章(20)
J. Chevalley, Chocolate flow properties Industrial Chocolate Manufacture and Use. pp. 139- 155 ,(1994) , 10.1007/978-1-4615-2111-2_10
M.A. Wells, Industrial chocolate manufacture and use (2nd edn): edited by S.T. Beckett, Blackie, 1994. £79.00 (xviii + 408 pages) ISBN 0 7514 0012 2 Trends in Food Science and Technology. ,vol. 5, pp. 375- 376 ,(1994) , 10.1016/0924-2244(94)90218-6
M. Auty, D. M. Mulvihill, M. K. Keogh, B. T. O'kennedy, M. Twomey, Effect of milk composition on selected properties of spray-dried high-fat and skim-milk powders Irish Journal of Agricultural and Food Research. ,vol. 39, pp. 79- 94 ,(2000)
M. Rosenberg, D. L. Moreau, Microstructure and fat extractability in microcapsules based on whey proteins or mixtures of whey proteins and lactose. Food Structure. ,vol. 12, pp. 457- 468 ,(1993)
Stephen T. Beckett, Industrial chocolate manufacture and use ,(1988)
V. V. Mistry, H. N. Hassan, D. J. Robison, Effect of Lactose and Protein on the Microstructure of Dried Milk Food Structure. ,vol. 11, pp. 73- 82 ,(1992)
J. G. Parsons, P. G. Keeney, Phospholipid concentration in cocoa butter and its relationship to viscosity in dark chocolate. Journal of the American Oil Chemists' Society. ,vol. 46, pp. 425- 427 ,(1969) , 10.1007/BF02545628
CARLOS A. AGUILAR, RUTH HOLLENDER, GREGORY R. ZIEGLER, Sensory Characteristics of Milk Chocolate with Lactose from Spray‐Dried Milk Powder Journal of Food Science. ,vol. 59, pp. 1239- 1243 ,(1994) , 10.1111/J.1365-2621.1994.TB14685.X
Gregory R. Ziegler, Gagan Mongia, Ruth Hollender, THE ROLE OF PARTICLE SIZE DISTRIBUTION OF SUSPENDED SOLIDS IN DEFINING THE SENSORY PROPERTIES OF MILK CHOCOLATE International Journal of Food Properties. ,vol. 4, pp. 353- 370 ,(2000) , 10.1081/JFP-100105199
N.A. FULL, S. YELLA REDDY, P.S. DIMICK, G.R. ZIEGLER, Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions Journal of Food Science. ,vol. 61, pp. 1068- 1073 ,(1996) , 10.1111/J.1365-2621.1996.TB10934.X