Article
Open Access
Characterisation of the Structure and Flow Behaviour of Model Chocolate Systems by Means of NMR and Rheology
-
Joachim Götz
,
Hartmut Balzer
Published/Copyright:
May 30, 2019
Received: 2003-08-18
Accepted: 2005-02-10
Published Online: 2019-05-30
Published in Print: 2005-04-01
© 2005 Joachim Götz et al., published by Sciendo
Articles in the same Issue
- Freezing as a Storage Process for Aqueous Polymer Solutions
- Characterisation of the Structure and Flow Behaviour of Model Chocolate Systems by Means of NMR and Rheology
- Temperature Calibration of Rotational Rheometers with Electrically Heated Tools and Hood Oven
- Temperature Behavior of Magnetorheological Fluids
- Modern rheological test methods: Fundamentals and comparative testing programme for the determination of the yield point
- Beyond Equilibrium Thermodynamics
- Modern rheological test methods: Fundamentals and comparative testing programme for the determination of the yield point
- 14th Conference and Workshop “Rheological Measurement of Building Materials”
- Patents
Keywords for this article
Suspension;
chocolate;
emulsifier;
viscosity;
flow behaviour;
NMR;
process and quality control;
process viscosimetry
Creative Commons
BY-NC-ND 3.0
Articles in the same Issue
- Freezing as a Storage Process for Aqueous Polymer Solutions
- Characterisation of the Structure and Flow Behaviour of Model Chocolate Systems by Means of NMR and Rheology
- Temperature Calibration of Rotational Rheometers with Electrically Heated Tools and Hood Oven
- Temperature Behavior of Magnetorheological Fluids
- Modern rheological test methods: Fundamentals and comparative testing programme for the determination of the yield point
- Beyond Equilibrium Thermodynamics
- Modern rheological test methods: Fundamentals and comparative testing programme for the determination of the yield point
- 14th Conference and Workshop “Rheological Measurement of Building Materials”
- Patents
