Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content. (2019)
Attributed to:
Predictive formulation of high-solid-content complex dispersions
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1073/pnas.1901858116
PubMed Identifier: 31064872
Publication URI: http://europepmc.org/abstract/MED/31064872
Type: Journal Article/Review
Volume: 116
Parent Publication: Proceedings of the National Academy of Sciences of the United States of America
Issue: 21
ISSN: 0027-8424