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Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

✍ Scribed by Emmanuel Ohene Afoakwa; Alistair Paterson; Mark Fowler; Joselio Vieira

Book ID
116488430
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
780 KB
Volume
42
Category
Article
ISSN
0963-9969

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✍ Shijie Song; Jiachun Feng; Peiyi Wu 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 542 KB

## Abstract Annealing treatments have been performed on two melt‐crystallized polyethylenes (PE) with different topologies, namely highly branched and linear PE, to comparatively investigate the microstructural evolution and corresponding changes of mechanical property. It shows that annealing indu