Study of the porous structure of white chocolate by confocal Raman microscopy

Raman spectroscopy of the polymorphic forms and liquid state of cocoa butter

(2011) Serge Bresson et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Fourier-transform Raman analysis of milk powder: a potential method for rapid quality screening

(2011) Mariana R. Almeida et al.   JOURNAL OF RAMAN SPECTROSCOPY

Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy

(2010) Hanna Dahlenborg et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Controlling fat bloom formation in chocolate – Impact of milk fat on microstructure and fat phase crystallisation

(2009) Sopark Sonwai et al.   FOOD CHEMISTRY

Fat Crystal Growth and Microstructural Evolution in Industrial Milk Chocolate

(2008) Sopark Sonwai et al.   CRYSTAL GROWTH & DESIGN

Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage

(2008) Dérick Rousseau et al.   Food Biophysics

Size-Dependent Lipid Content in Human Milk Fat Globules

(2008) Nurit Argov et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy

(2008) Bryony J. James et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microstructure of fat bloom development in plain and filled chocolate confections

(2008) Dérick Rousseau et al.   Soft Matter