Sobral PJ , Lourenço RV, Bittante AMQB, Relkin P. 2023. The blooming in a dark chocolate, IJMPG, 3, 1-4. DOI: 10.17180/ijmpg-2023-art03

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International Journal of Molecular and Physical Gastronomy (IJMPG)
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International Journal of Molecular and Physical Gastronomy. 2023, 9(1) 3, 1-4 1 The blooming in a dark chocolate. DOI: 10.17180/ijmpg-2023-art03.

Paulo José do Amaral Sobral1,2*, Rodrigo Vinicius Lourenço1,
Ana Mônica Quinta Barbosa Bittante1, Perla Relkin3
1. Department of Food Engineering, Faculty of Animal Science and Food Engineering,
University of São Paulo, Av Duque de Caxias North, 225, 13635-900, Pirassununga,
SP, Brazil.
2. Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-
industrial building, block C, 05508-080, São Paulo, SP, Brazil.
3. Paris Saclay University, Department of Food & Bioproducts Science and
Engineering, France.
*Correspondence: pjsobral@usp.b

Received :
4 April 2023

Accepted :
11 April 2023

Published :
20 April 2023

Reviewers :
1. Thomas Vilgis, Max Planck Institute for Polymer Research, honorary Professor at the
Institute for food and nutrition sciences, Justus-Liebig University, Giessen.
2. Jose Miguel Aguilera is Emeritus Professor of Chemical and Food Engineering at the P.
Universidad Católica de Chile (PUC) in Santiago.

Cite as:
Sobral PJA, Lourenço RV, Bittante AMQB, Relkin P. 2023. International Journal of Molecular and Physical Gastronomy, 9(1), 2, 1-4. DOI: 10.17180/ijmpg-2023-art03.