chocolate mousse
Selected indexed studies
- Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test. (Molecules, 2022) [PMID:36080398]
- Fortified chocolate mousse with powder and extract from Moringa oleifera leaves for nutritional value improvement. (Food Chem, 2024) [PMID:38194794]
- Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils. (Acta Sci Pol Technol Aliment, 2021) [PMID:33449515]
_Worker-drafted node — pending editorial review._
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Sources
- Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test. (2022) pubmed
- Fortified chocolate mousse with powder and extract from Moringa oleifera leaves for nutritional value improvement. (2024) pubmed
- Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils. (2021) pubmed
- Web Exclusive. Annals Story Slam - Chocolate Mousse. (2018) pubmed
- Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousse. (2025) pubmed
- Mimicking the properties of commercial chocolate mousses using plant proteins as foaming stabilisers. Texture, rheology, color and proton mobility. (2025) pubmed
- The impact of plant-based product denomination on consumer expectations and sensory perception: A study with vegan chocolate dessert. (2024) pubmed
- Pilot trials of the microbial degradation of Christos-Bitas water in oil emulsion (chocolate mousse) and BP llandarcy gas oil using venturi aeration. (1985) pubmed
- Pilot trials of the microbial degradation of christos-bitas water in oil emulsion (chocolate mousse) and BP llandarcy gas oil using venturi aeration. (1985) pubmed
- Impact of Food Matrices on Digestibility of Allergens and Poorly Allergenic Homologs. (2022) pubmed