Preparation of low-fat chocolate spread by co-processing of oleogel and micro-aeration: Rheology, oral tribology, and 3D printing characteristics

发表于 2026-9-14 20:56:54

期刊：Food Chemistry

文献作者：Jixian Mao; Weihao Ye; Xinru Wei; Akbarali Ruzibayev; Asliddin Fayzullaev; Lianliang Liu; Zong Meng

出版日期：2026-9-

DOI号：10.1016/j.foodchem.2026.150068

下载链接：https://www.sciencedirect.com/sc ... 308814626022260/pdf

文献链接：https://doi.org/10.1016/j.foodchem.2026.150068

当前文献来源于 Elsevier BV。

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[Elsevier/Sciencedirect] Preparation of low-fat chocolate spread by co-processing of oleogel and micro-aeration: Rheology, oral tribology, and 3D printing characteristics

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