Filippo Bramante
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View article: Water penetration into mixed and un-mixed carbohydrate powders
Water penetration into mixed and un-mixed carbohydrate powders Open
Many Industrial food-related processes involve the hydration of powders. The penetration of water in both liquid and vapour forms into carbohydrate powders has been studied using the techniques of low-field Time Domain NMR, Dynamic Vapour …
View article: Material properties of <i>ex vivo</i> milk chocolate boluses examined in relation to texture perception
Material properties of <i>ex vivo</i> milk chocolate boluses examined in relation to texture perception Open
Two structural types of milk chocolate boluses identified with differences in texture perception and physico-chemical behaviours.