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Preparation of low-fat chocolate spread by co-processing of oleogel and micro-aeration: Rheology, oral tribology, and 3D printing characteristics

Jixian MaoState Key Laboratory of Food Science and TechnologyWeihao YeState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaXinru WeiState Key Laboratory of Food Science and TechnologyAkbarali RuzibayevTechnology of food and perfumery-cosmetic products, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanAsliddin FayzullaevTechnology of food and perfumery-cosmetic products, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanLianliang LiuState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang Province, PR China.. Electronic address: [email protected]Zong MengState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address: [email protected]

2026en

Ochiq kirish: yoʻq

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DOI: 10.1016/j.foodchem.2026.150068

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