{"id":4982,"date":"2015-08-28T10:01:37","date_gmt":"2015-08-28T09:01:37","guid":{"rendered":"http:\/\/blogs.scienceforums.net\/ajb\/?p=4982"},"modified":"2015-08-28T10:01:37","modified_gmt":"2015-08-28T09:01:37","slug":"on-the-physics-of-chocolate","status":"publish","type":"post","link":"http:\/\/blogs.scienceforums.net\/ajb\/2015\/08\/28\/on-the-physics-of-chocolate\/","title":{"rendered":"On the physics of chocolate"},"content":{"rendered":"<table border=\"0\">\n<tbody>\n<tr>\n<td><img decoding=\"async\" src=\"http:\/\/www.publicdomainpictures.net\/pictures\/10000\/nahled\/1-1225652294LkMg.jpg\" alt=\"\" width=\"125\" \/><\/td>\n<td style=\"vertical-align: top\">Researchers at Technische Universit\u00e4t M\u00fcnchen, Germany, have reported that  molecular dynamics can be used  to gain new insights into the chocolate conching [1]. <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Chocolate conching is the stage of manufacturing where aromatic sensation, texture and mouthfeel are developed.<\/p>\n<p>This work seems to be the first to attempt to properly understand the role of  <a href=\"https:\/\/en.wikipedia.org\/wiki\/Lecithin\" title=\"wiki\" target=\"_blank\">lecithins<\/a> in chocolate production.<\/p>\n<p>Physics, helping to build a tasty more palatable world.<\/p>\n<p><strong>Reference<\/strong><br \/>\n[1] M Kindlein, M Greiner, E Elts and H Briesen, <a href=\"http:\/\/iopscience.iop.org\/0022-3727\/48\/38\/384002\/article\" title=\"Physics D\" target=\"_blank\">Interactions between phospholipid head groups and a sucrose crystal surface at the cocoa butter interface<\/a>, 2015 <em>J. Phys. D: Appl. Phys.<\/em> 48 384002.<\/p>\n<p><strong>Link<\/strong><br \/>\n<a href=\"http:\/\/www.iop.org\/news\/15\/aug\/page_66140.html\" title=\"IOP\" target=\"_blank\">Chocolate physics: how modelling could improve mouthfeel<\/a>, IOP website.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Researchers at Technische Universit\u00e4t M\u00fcnchen, Germany, have reported that molecular dynamics can be used to gain new insights into the chocolate conching [1]. Chocolate conching is the stage of manufacturing where aromatic sensation, texture and mouthfeel are developed. This work seems to be the first to attempt to properly understand the role of lecithins in &hellip; <a href=\"http:\/\/blogs.scienceforums.net\/ajb\/2015\/08\/28\/on-the-physics-of-chocolate\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">On the physics of chocolate<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-4982","post","type-post","status-publish","format-standard","hentry","category-physics"],"_links":{"self":[{"href":"http:\/\/blogs.scienceforums.net\/ajb\/wp-json\/wp\/v2\/posts\/4982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blogs.scienceforums.net\/ajb\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blogs.scienceforums.net\/ajb\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/ajb\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/ajb\/wp-json\/wp\/v2\/comments?post=4982"}],"version-history":[{"count":0,"href":"http:\/\/blogs.scienceforums.net\/ajb\/wp-json\/wp\/v2\/posts\/4982\/revisions"}],"wp:attachment":[{"href":"http:\/\/blogs.scienceforums.net\/ajb\/wp-json\/wp\/v2\/media?parent=4982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/ajb\/wp-json\/wp\/v2\/categories?post=4982"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/ajb\/wp-json\/wp\/v2\/tags?post=4982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}