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University of Nottingham

 

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Rheological properties of chocolate

13 May 2011 | By Bettina Wolf, Division of Food Sciences, School of Biosciences, University of Nottingham

Chocolate is a multiphase confectionary product which is consumed as a treat or in-between meals to overcome hunger. The popularity of chocolate is almost certainly due to its unique eating characteristics. It melts in the mouth, imparting a sensation of cooling. The surfaces of the oral cavity are coated by…