Articles citing this article

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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:

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)

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)

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)

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)

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)

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)