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ST Beckett, MA Craig, RJ Gurney, BS Ingleby, MR Mackley and TCL Parsons.
The cold extrusion of chocolate.
Trans. I.Chem.E., Food and Bio Processing, 72C, 47-54 (1994)

H Ovaici, MR Mackley, GH McKinley and SJ Crook.
The experimental observation and modelling of an "Ovaici" necklace and stick-spurt instability arising during the cold extrusion of chocolate
Journal of Rheology, 42, 1, 125-158 (1998)

NC Mulji and MR Mackley.
The analysis of the axisymmetric cold extrusion of chocolate.
Simulation of Materials Processing: Theory, Methods and Applications; NUMIFORM '98, Huetink and Baaijens (eds), (1998)

MR Mackley.
Flexible chocolate.
Confectionary Science II, Proc of Int Symposium, Ed. G R Ziegler, Penn State University Press, 15-24 (1999)

J Engmann and MR Mackley.
Changes in microstructure and rheological behaviour of chocolate during extrusion.
Proc X111 Int Cong Rheology, Cambridge, Ed DM Binding, NE Hudson, J Mewis, JM Piau, CJS Petrie, P Townsend and M Wagner, Vol 4, 368-370 (2000)

NC Mulji, ME Miquel, LD Hall and MR Mackley.
Microstructure and mechanical property changes in cold-extruded chocolate.
Trans. IChemE, 81, part C, 97-105 (2003)

NC Mulji and MR Mackley.
The axisymmetric extrusion of solid chocolate and the effect of die geometry.
Int. Journal of Forming Processes, 6, 2, 161-177 (2003)

NC Mulji and MR Mackley
Flow field determination during slit extrusion of solid chocolate.
Int. Journal of Forming processes, 7, 3, 375-386 (2004)

J Engmann and MR Mackley
Semi-solid processing of chocolate and cocoa butter: 1. the experimental correlation of process rheology with microstructure.
Trans. I.Chem.E., Part C, Food and Bioproducts Processing, 84(C2), 95-101 (2006)

J Engmann and MR Mackley
Semi-solid processing of chocolate and cocoa butter: modelling rheology and microstructure changes during extrusion.
Trans. I.Chem.E., Part C, Food and Bioproducts Processing, 84(C2): 102-108 (2006)

YW Chen and MR Mackley.
Flexible chocolate.
Soft Matter , 2, 304-309 (2006)

S. Sonwai and M.R. Mackley.
The Effect of Shear on the Crystallization of Cocoa Butter.
Journal of American Oil Chemists Society, 83(7), 583-596 (2006)

 

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