@article{7c51b152115941bfb7d1b69e5115fe45,
title = "Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties",
keywords = "Confocal Raman microscopy, NMR, Soft-tribology, Surface-active biopolymer, TDS difference curve, Temporal Dominance of Sensations (TDS), ACID, EMULSIFICATION, TEMPORAL DOMINANCE, FUNCTIONAL-PROPERTIES",
author = "Maryam Kiumarsi and Dorota Majchrzak and Henry J{\"a}ger and Jian Song and Oliver Lieleg and Mahdiyar Shahbazi",
note = "Funding Information: The authors are grateful to Dr. Samira Yeganehzad from the Research Institute of Food Science and Technology (RIFST) for her helpful comments and guidance during the revision of this paper. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd Copyright: Copyright 2020 Elsevier B.V., All rights reserved.",
year = "2021",
month = jan,
doi = "10.1016/j.foodhyd.2020.106144",
language = "English",
volume = "110",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier B.V.",
}