Effect of Different Bulk Sweeteners on the Dynamic Oscillatory and Shear Rheology of Chocolate
Effect of different bulk sweeteners including maltitol, isomalt and inulin on the steady and dynamic rheological behaviors as well as chocolate structure was investigated. All the chocolate samples showed shear-thinning behavior, which was mainly affected by the shear rates. Among different rheologi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2017-12-01
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| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.3933/applrheol-27-64123 |