Alcohol in praline fillings influences the water migration within the surrounding chocolate shell

[1]  L. Cheong,et al.  Relationship Between Physicochemical Properties and Moisture Barrier Property of Confectionery Coating Fats , 2017 .

[2]  Dérick Rousseau,et al.  Oil migration: Novel approaches to a familiar problem , 2014 .

[3]  L. Ahrné,et al.  Chocolate swelling during storage caused by fat or moisture migration. , 2012, Journal of food science.

[4]  T. R. Rumsey,et al.  Modeling oil migration in two-layer chocolate-almond confectionery products , 2012 .

[5]  H. Rohm,et al.  Effect of Alcohol in Starch-Thickened Fillings on the Storage Stability of Dark Chocolate Pralines , 2012 .

[6]  A. Marangoni,et al.  Heat resistant chocolate , 2011 .

[7]  E. Reimerdes,et al.  Kinetics of acrylamide formation in potato powder , 2009 .

[8]  K. Smith.  Ingredient preparation: the science of tempering , 2009 .

[9]  Dérick Rousseau,et al.  Hazelnut oil migration in dark chocolate – kinetic, thermodynamic and structural considerations , 2006 .

[10]  J. L. Duda,et al.  Diffusion of Moisture through Chocolate-flavoured Confectionery Coatings , 2004 .

[11]  Da-Wen Sun,et al.  One-dimensional finite difference modelling of heat and mass transfer during thawing of cooked cured meat , 2003 .

[12]  R. Anantheswaran,et al.  Fat, Moisture, and Ethanol Migration through Chocolates and Confectionary Coatings , 2002, Critical reviews in food science and nutrition.

[13]  Frédéric Debeaufort,et al.  Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review , 2002, Critical reviews in food science and nutrition.

[14]  L. J. Antunes,et al.  Non-linear effects in moisture adsorption by chocolate , 2000 .

[15]  Kyu-Seob Chang,et al.  Moisture Sorption Characteristics of Composite Foods Filled with Chocolate , 1999 .

[16]  T. Labuza,et al.  Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture Barrier , 1988 .