Literature DB >> 26778875

Tailoring flow behavior and texture of water based cocoa suspensions.

Susanne Wollgarten1, Ceren Yuce1, Erin Koos1, Norbert Willenbacher1.   

Abstract

Entities:  

Keywords:  Aqueous suspension; Capillary bridging; Cocoa particles; Rheology

Year:  2015        PMID： 26778875      PMCID： PMC4712361          DOI： 10.1016/j.foodhyd.2015.06.010

Source DB:  PubMed          Journal:  Food Hydrocoll        ISSN： 0268-005X            Impact factor:   9.147


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  3 in total

1.  Cocoa particles for food emulsion stabilisation.

Authors:  Joanne Gould; Josélio Vieira; Bettina Wolf
Journal:  Food Funct       Date:  2013-09       Impact factor: 5.396

2.  Capillary forces in suspension rheology.

Authors:  Erin Koos; Norbert Willenbacher
Journal:  Science       Date:  2011-02-18       Impact factor: 47.728

3.  High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content.

Authors:  Thomas S Skelhon; Patrik K A Olsson; Adam R Morgan; Stefan A F Bon
Journal:  Food Funct       Date:  2013-09       Impact factor: 5.396
  3 in total
  4 in total

1.  Negative normal stress differences N1-N2 in a low concentration capillary suspension.

Authors:  Irene Natalia; Nicole Zeiler; Moritz Weiß; Erin Koos
Journal:  Soft Matter       Date:  2018-05-02       Impact factor: 3.679

2.  Fractal approaches to characterize the structure of capillary suspensions using rheology and confocal microscopy.

Authors:  Frank Bossler; Johannes Maurath; Katrin Dyhr; Norbert Willenbacher; Erin Koos
Journal:  J Rheol (N Y N Y)       Date:  2018-01       Impact factor: 4.408

3.  Suppressing Crack Formation in Particulate Systems by Utilizing Capillary Forces.

Authors:  Monica Schneider; Johannes Maurath; Steffen B Fischer; Moritz Weiß; Norbert Willenbacher; Erin Koos
Journal:  ACS Appl Mater Interfaces       Date:  2017-03-14       Impact factor: 9.229

4.  Structure of capillary suspensions and their versatile applications in the creation of smart materials.

Authors:  Katharina Hauf; Erin Koos
Journal:  MRS Commun       Date:  2018-03-08       Impact factor: 2.566
  4 in total

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