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Updated: Dec 20, 2025

Molecular Entanglement and Electrospinnability of Biopolymers
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Molecular Entanglement and Electrospinnability of Biopolymers

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Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?

Nizaha Juhaida Mohamad1, David Gray2, Bettina Wolf2

  • 1Universiti Malaysia Terengganu, Faculty of Fisheries and Food Science, 21030 Kuala Nerus, Terengganu, Malaysia; Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.

Food Research International (Ottawa, Ont.)
|May 30, 2020
PubMed

Keywords:
ChocolateInterfacial tensionLecithinNatural surfactantPolyglycerol polyricinoleate (PGPR)Suspension rheology

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