Effect of micro-aeration on the mechanical behaviour of chocolates and implications for oral processing
نویسندگان
چکیده
Effect of micro-aeration on the mechanical response chocolate is investigated and data are used to calibrate a viscoplastic constitutive model. The link between laboratory measurements, in vivo mastication data, texture highlighted.
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ژورنال
عنوان ژورنال: Food & Function
سال: 2021
ISSN: ['2042-6496', '2042-650X']
DOI: https://doi.org/10.1039/d1fo00045d