Details
| Original language | English |
|---|---|
| Article number | 100375 |
| Number of pages | 11 |
| Journal | Food Structure |
| Volume | 40 |
| Early online date | 15 Apr 2024 |
| Publication status | Published - Apr 2024 |
Abstract
Keywords
- Atomic force microscopy, Chocolate gloss, Fat crystal modification, Polyethylene terephthalate, Roughness, Surface free energy
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Chemical Engineering(all)
- Bioengineering
- Immunology and Microbiology(all)
- Applied Microbiology and Biotechnology
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In: Food Structure, Vol. 40, 100375, 04.2024.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Influence of PET as single-use contact material on gloss and surface properties of chocolate
AU - Schroeder, Sarah
AU - Schimke, Lena Marie
AU - Bindrich, Ute
AU - Dewettinck, Koen
AU - Franke, Knut
AU - Heinz, Volker
AU - de Walle, Davy Van
AU - Middendorf, Dana
N1 - Funding Information: This Project was supported by the Federal Ministry for Economic Affairs and Climate Action (BMWK) on the basis of a decision by the German Bundestag. Project ZIM KK5121001.
PY - 2024/4
Y1 - 2024/4
KW - Atomic force microscopy
KW - Chocolate gloss
KW - Fat crystal modification
KW - Polyethylene terephthalate
KW - Roughness
KW - Surface free energy
UR - http://www.scopus.com/inward/record.url?scp=85190531157&partnerID=8YFLogxK
U2 - 10.1016/j.foostr.2024.100375
DO - 10.1016/j.foostr.2024.100375
M3 - Article
AN - SCOPUS:85190531157
VL - 40
JO - Food Structure
JF - Food Structure
SN - 2213-3291
M1 - 100375
ER -