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Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate
(Elsevier, 2020)
Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the ...
Development of a novel rheological method for determining melting properties of gelatin-based gummies
(Elsevier, 2022)
In this study, a novel rheometer-based method was explored to determine the melting point of gummy, which is one of the most consumed confectionery products. The new method is based on the vertical deformation of a solid ...