Material properties of cocoa butter emulsions: effect of dispersed phase droplet size and compression speed on mechanical response
(2019)
Journal Article
di Bari, V., Sullo, A., Norton, J., & Norton, I. (2019). Material properties of cocoa butter emulsions: effect of dispersed phase droplet size and compression speed on mechanical response. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 575, 292-298. https://doi.org/10.1016/j.colsurfa.2019.04.028
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 emulsions mechani... Read More about Material properties of cocoa butter emulsions: effect of dispersed phase droplet size and compression speed on mechanical response.