1. CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES Open Access Author: Dicolla, Carolina Bottignon Title: CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES Graduate Program: Food Science Keywords: confectionerysensory analysistextural analysisheat resistantchocolatetexture profile analysis File: Download Dicolla_MS_Thesis_26_FEB_09.pdf Committee Members: Ramaswamy C Anantheswaran, Thesis Advisor/Co-AdvisorRamaswamy C Anantheswaran, Thesis Advisor/Co-AdvisorB Douglas Brown, Thesis Advisor/Co-Advisor
2. DEVELOPMENT OF WATER-IN-OIL EMULSIONS FOR APPLICATION TO MODEL CHOCOLATE PRODUCTS Open Access Author: Killian, Lauren Bantz Ashworth Title: DEVELOPMENT OF WATER-IN-OIL EMULSIONS FOR APPLICATION TO MODEL CHOCOLATE PRODUCTS Graduate Program: Food Science Keywords: water-in-oilemulsionschocolateheat resistant File: Download killian.thesis.final.pdf Committee Members: John Neil Coupland, Thesis Advisor/Co-AdvisorJohn Neil Coupland, Thesis Advisor/Co-Advisor
3. Understanding Heat Resistant Structure Formation in White Chocolate Open Access Author: Laughter, Julie Amanda Title: Understanding Heat Resistant Structure Formation in White Chocolate Graduate Program: Food Science Keywords: heat resistantchocolatehumiditystructuretexturometerstickinesswhole milk powderlactose File: Download Understanding_heat_resistant_structure_formation_in_white_chocolate.pdf Committee Members: Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor
4. A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products Open Access Author: Harwood, Meriel Louisa Title: A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products Graduate Program: Food Science Keywords: sensory evaluationrejection thresholdschocolatefood sciencecocoapolyphenols File: Download Harwood_Thesis_Final.pdf Committee Members: John E Hayes, Thesis Advisor/Co-Advisor
