Kim MishraaLucas KohlerNico Kummera2021-12-032021-12-032021Journal ofFood Engineering 305(2021)110598http://hdl.handle.net/123456789/8457enRheologyThixotropyUVP-PD in-line rheometryCapillary rheometryHerschel-Bulkley fluidCrystal-melt suspensionFractal dimensionJammed suspensionSingle crystal AFMRheology of cocoa butterArticle