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Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content. (2019)

First Author: Blanco E

Attributed to: Design Principles for New Soft Materials 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