Tailoring flow behavior and texture of water based cocoa suspensions
Food Hydrocoll
.
2015 Jun 23:52:167-174.
doi: 10.1016/j.foodhyd.2015.06.010.
Authors
Susanne Wollgarten
1
,
Ceren Yuce
1
,
Erin Koos
1
,
Norbert Willenbacher
1
Affiliation
1
Karlsruhe Institute of Technology, Institute for Mechanical Process Engineering and Mechanics, Gotthard-Franz-Str. 3, 76131 Karlsruhe, Germany.
PMID:
26778875
PMCID:
PMC4712361
DOI:
10.1016/j.foodhyd.2015.06.010
No abstract available
Keywords:
Aqueous suspension; Capillary bridging; Cocoa particles; Rheology.
Grants and funding
335380/ERC_/European Research Council/International