Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Joselio Vieira"'
Autor:
Dimitrios Bikos, Georgios Samaras, Philippa Cann, Marc Masen, Yannis Hardalupas, Joselio Vieira, Christoph Hartmann, Peter Huthwaite, Bo Lan, Maria N. Charalambides
Chocolate exhibits a complex material response under the varying mechanical loads present during oral processing. Mechanical properties such as Young’s modulus and fracture stress are linked to sensorial attributes such as hardness. Apart from this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92ec4ceb7c54368b202ebdd50dbedd38
http://hdl.handle.net/10044/1/103251
http://hdl.handle.net/10044/1/103251
Autor:
T-A. Line Do, Joselio Vieira, Jeremy Hargreaves, Bettina Wolf, John Mitchell, Albert Co, Gary L. Leal, Ralph H. Colby, A. Jeffrey Giacomin
Publikováno v:
AIP Conference Proceedings.
The objective of this study is to understand how the addition of limonene, a low molecular weight hydrophobic compound, to chocolate, leads to a decrease in the viscosity of molten chocolate. Chocolate is a fat (cocoa butter) based dispersion of soli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75e567f386ded2a50983b3b5ab10b184
https://doi.org/10.1063/1.2964543
https://doi.org/10.1063/1.2964543
Autor:
Ramana Sundara, Nicholas James Watson, T Hazlehurst, JP Sandoz, Joselio Vieira, Malcolm J. W. Povey
Publikováno v:
Journal of Physics: Conference Series. 498:012001
Aerated chocolate products consist of solid chocolate with the inclusion of bubbles and are a popular consumer product in many countries. The volume fraction and size distribution of the bubbles has an effect on their sensory properties and manufactu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76e3f5568a0ac9e82bf5e51b50fff40e
https://doi.org/10.1088/1742-6596/498/1/012001
https://doi.org/10.1088/1742-6596/498/1/012001
Publikováno v:
European Food Research & Technology; Aug2008, Vol. 227 Issue 4, p1215-1223, 9p
Autor:
Bikos, Dimitrios1 (AUTHOR) d.bikos17@imperial.ac.uk, Samaras, Georgios1 (AUTHOR), Cann, Philippa1 (AUTHOR), Masen, Marc1 (AUTHOR), Hardalupas, Yannis1 (AUTHOR), Vieira, Joselio2 (AUTHOR), Hartmann, Christoph3 (AUTHOR), Huthwaite, Peter1 (AUTHOR), Lan, Bo1 (AUTHOR), Charalambides, Maria N.1 (AUTHOR)
Publikováno v:
Journal of Materials Science. Mar2023, Vol. 58 Issue 11, p5104-5127. 24p. 3 Color Photographs, 1 Diagram, 1 Chart, 10 Graphs.
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.); Dec2023, Vol. 88 Issue 12, p4787-4794, 8p
Autor:
Alistair Paterson, Mark Fowler
Publikováno v:
European Food Research & Technology; Apr2008, Vol. 226 Issue 6, p1259-1268, 10p
Publikováno v:
AIP Conference Proceedings; 7/7/2008, Vol. 1027 Issue 1, p1277-1279, 3p, 2 Graphs