INTERNATIONAL INTER-LABORATORY TRIALS TO DETERMINE THE FACTORS AFFECTING THE MEASUREMENT OF CHOCOLATE VISCOSITY

By J. Aeschlimann, S. Beckett. 2000

90 citations recorded by the source corpus.

Subfields: Food Science, Surgery

View Paper: https://www.semanticscholar.org/paper/2c59cf7e311d4e206b2fdf83fe6e7d5c81ffb1e6

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. William P. King
2. Amy C. Sun
3. P. Schunk
4. H. Rowland
5. Gurbuz Gunes
6. Ahmet Sokmen

In Surgery

1. William P. King
2. Amy C. Sun
3. P. Schunk
4. H. Rowland
5. Gurbuz Gunes
6. Ahmet Sokmen

Citations in the corpus

• Impact of polymer film thickness and cavity size on polymer flow during embossing: toward process design rules for nanoimprint lithography (2005, methodology): “It was recommended by the International Confectionery Association to model chocolate from 1973 until 2000, when Aeschlimann and Beckett [1] found that at low shear rates, it does not fit the experimental rheology data well.”
• Influence of some bulk sweeteners on rheological properties of chocolate (2006, methodology): “Rheological properties of the chocolate samples were measured using a shear rate-controlled rheometer (Haake Rotovisco RT 20, Thermo Electron Corp., Karlsruhe, Germany) with a concentric cylinder system (sensor Z40 DIN) according to IOCCC method (Aeschlimann & Beckett, 2000).”