Control of Phase Separation for CBS-Based Compound Chocolates Focusing on Growth Kinetics

被引：0

作者：

Koizumi, Haruhiko ^{[1
,2
]}

Takagi, Mayuko ^{[1
]}

Hondoh, Hironori ^{[3
]}

Michikawa, Soichi ^{[4
]}

Hirai, Yuta ^{[4
]}

Ueno, Satoru ^{[1
,2
]}

机构：

[1] Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima,739-8528, Japan

[2] School of Applied Biological Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima,739-8528, Japan

[3] School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka,422-8526, Japan

[4] Tokyo Food Co., Ltd., 1687-1 Shinmei, Kamioshima, Tsukuba,300-4351, Japan

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摘要：

Activation energy - Blooms (metal) - Chromium compounds - Crystal growth - Crystallization - Free energy - Growth kinetics - Nucleation

引用

页码：6879 / 6885