Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

This article has been cited by the following article(s):

Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

Aleksandra Torbica, Dubravka Jambrec, Jelena Tomić, et al.
International Journal of Food Properties 19 (5) 1029 (2016)
DOI: 10.1080/10942912.2015.1052881
See this article

Free fat, surface fat and dairy powders: interactions between process and product. A review

Marie-Laure Vignolles, Romain Jeantet, Christelle Lopez and Pierre Schuck
Le Lait 87 (3) 187 (2007)
DOI: 10.1051/lait:2007010
See this article

Advances in Food and Nutrition Research

Mary Ann Augustin and Punsandani Udabage
Advances in Food and Nutrition Research 53 1 (2007)
DOI: 10.1016/S1043-4526(07)53001-9
See this article

Chocolate Science and Technology

Chocolate Science and Technology 450 (2016)
DOI: 10.1002/9781118913758.refs
See this article

Releasing Fat in Whole Milk Powder during Fluidized Bed Drying

Nima Yazdanpanah and Tim A. G. Langrish
Drying Technology 30 (10) 1081 (2012)
DOI: 10.1080/07373937.2012.669000
See this article

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

Marie-Laure Vignolles, Christelle Lopez, Cécile Le Floch-Fouéré, et al.
Dairy Science & Technology 90 (2-3) 287 (2010)
DOI: 10.1051/dst/2009057
See this article

Effect of composition and storage conditions on the flowability of dairy powders

J.J. Fitzpatrick, K. Barry, P.S.M. Cerqueira, et al.
International Dairy Journal 17 (4) 383 (2007)
DOI: 10.1016/j.idairyj.2006.04.010
See this article

Beckett's Industrial Chocolate Manufacture and Use

Ulla P. Skytte and Kerry E. Kaylegian
Beckett's Industrial Chocolate Manufacture and Use 102 (2017)
DOI: 10.1002/9781118923597.ch5
See this article

Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage

Zafer Erbay and Nurcan Koca
Journal of Dairy Science 98 (12) 8391 (2015)
DOI: 10.3168/jds.2015-9765
See this article

Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler and Joselio Vieira
European Food Research and Technology 227 (4) 1215 (2008)
DOI: 10.1007/s00217-008-0839-5
See this article

Advanced Dairy Chemistry, Volume 2

D. S. Waldron, W. Hoffmann, W. Buchheim, et al.
Advanced Dairy Chemistry, Volume 2 245 (2020)
DOI: 10.1007/978-3-030-48686-0_9
See this article