Healthy strategy to improve stability of chocolate: Delaying fat bloom by introducing oleogels

2021 ◽  
Author(s):  
Guoqin Liu ◽  
Linlin Li ◽  
Zheng Guo
Keyword(s):  
Fat Bloom ◽  
Improve Stability

Ultra-stable water-dispersive perovskite QDs encapsulated by triple siloxane coupling agent system with different hydrophilic/ hydrophobic properties

2021 ◽  
Author(s):  
Bingfeng Shi ◽  
Jianhua Lv ◽  
Ying Liu ◽  
Yang Xiao ◽  
Changli Lü
Keyword(s):  
Quantum Dots ◽  
Coupling Agent ◽  
Polar Solvent ◽  
Hydrophobic Properties ◽  
Agent System ◽  
Environmental Tolerance ◽  
Perovskite Quantum Dots ◽  
Improve Stability

Driven by the instability of perovskite quantum dots (PQDs), different encapsulation techniques are used to improve stability of PQDs. However, further improvements in the extreme environmental tolerance and polar solvent...

A novel method to improve stability of MILD combustion in a highly heat-extracted furnace

Fuel ◽  
2021 ◽  
Vol 292 ◽  
pp. 120315
Author(s):  
Feifei Wang ◽  
Pengfei Li ◽  
Jianchun Mi ◽  
Ziyun Shu
Keyword(s):  
Mild Combustion ◽  
Novel Method ◽  
Improve Stability

Kinetics of fat migration within chocolate products. Part III: fat bloom

Lipid / Fett ◽  
1998 ◽  
Vol 100 (9) ◽  
pp. 411-415 ◽  
Author(s):  
Gottfried Ziegleder ◽  
Ingrid Schwingshandl
Keyword(s):  
Fat Bloom ◽  
Kinetics Of
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