Functional and structural modulation of oat milk–based vegan chocolate by lemon microcapsules
Authors:
- Rossi IndiartoRIRossi Indiarto
- Geby KurniatyGKGeby Kurniaty
- Heni Radiani ArifinHAHeni Radiani Arifin
- Edy SubrotoESEdy Subroto
- Dimas Rahadian Aji MuhammadDMDimas Rahadian Aji Muhammad
Open Access
Abstract
No abstract availableFunding Information
- Universitas Padjadjaran
This publication has 64 references indexed in Scilit:
- Modulation of Antioxidant and Methylxanthines Profiles in Dark Chocolate Via Cocoa Fermentation with Hanseniaspora Thailandica and Pichia KudriavzeviiFood Biophysics, 2025
- Temperature-Driven Changes in the Polymorphism, Microstructure and Thermal Properties of Cocoa Butter/Shea Butter Stearin BlendsFood Biophysics, 2025
- Bioactivity of Encapsulated Lemon Peel Phenolics as Affected by Maltodextrin and Foam Mat DryingFood Science & Nutrition, 2025
- Recovery, Bioactivity, and Utilization of Bioactive Phenolic Compounds in Citrus PeelFood Science & Nutrition, 2024
- Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa massDiscover Food, 2024
- Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolateEuropean Food Research and Technology, 2024
- Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSCEuropean Food Research and Technology, 2024
- Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospectsFood Science & Nutrition, 2023
- Simultaneous determination of vitamin B6 and catechins in dietary supplements by ZIC-HILIC chromatography and their antioxidant interactionsEuropean Food Research and Technology, 2020
- A Method to Qualify and Quantify the Crystalline State of Cocoa Butter in Industrial ChocolateJournal of the American Oil Chemists' Society, 2009