Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition
(2016)
Journal Article
Di Bari, V., Macnaughtan, W., Norton, J., Sullo, A., & Norton, I. (2017). Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition. Food Structure, 12, 82-93. https://doi.org/10.1016/j.foostr.2016.10.001
The present work is one of the first to focus on the role of emulsified water droplets on the crystallisation behaviour of water-in-cocoa butter emulsions under quiescent conditions (i.e. absence of any externally applied force). Cocoa butter (CB) sy... Read More about Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition.