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Shen L, Jin J, Ye X, Li Y, Zhang C, Jiang L, Zhao L. Effects of sucrose particle size on the microstructure and bloom behavior of chocolate model systems. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]

Jin J, Hartel RW. Accelerated Fat Bloom in Chocolate Model Systems: Replacement of Cocoa Powder with Sugar Particles and the Effects of Lecithin. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12345] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]

Military ration chocolate: The effect of simulated tropical storage on sensory quality, structure and bloom formation. Food Chem 2014;160:365-70. [DOI: 10.1016/j.foodchem.2014.03.084] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2013] [Revised: 03/13/2014] [Accepted: 03/15/2014] [Indexed: 11/21/2022]

Lonchampt P, Hartel RW. Fat bloom in chocolate and compound coatings. EUR J LIPID SCI TECH 2004. [DOI: 10.1002/ejlt.200400938] [Citation(s) in RCA: 182] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]