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Department of Chemical Engineering and Biotechnology

 

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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