most citedConching chocolate: A prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content

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cond-mat.soft2019★ 76 cited

Conching chocolate: A prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content

Elena Blanco, Daniel J. M. Hodgson, Michiel Hermes +6

The mixing of a powder of 10-50μm primary particles into a liquid to form a dispersion with the highest possible solid content is a common industrial operation. Building on recent…

cond-mat.soft2008

Phase behavior of C18 monoglyceride in hydrophobic solutions

C. H. Chen, I. Van Damme, E. M. Terentjev

We apply a set of different techniques to analyze the physical properties and phase transitions of monoglycerides (MG) in oil. In contrast to many studies of MG in water or aqueous…