G. Lecq

Phase transitions and polymorphism of cocoa butter

C. Loisel, G. Keller, G. Lecq et al. · Journal of the American Oil Chemists Society · 1998 · 241 citations

Food Chemistry, Materials Science, Phase Transitions +15

Fat Bloom and Chocolate Structure Studied by Mercury Porosimetry

C. Loisel, G. Lecq, G. Ponchel et al. · Journal of Food Science · 1997 · 76 citations

Food Chemistry, Food Colloid, Fat Bloom +8

Dynamic Crystallization of Dark Chocolate as Affected by Temperature and Lipid Additives

C. Loisel, G. Lecq, G. Keller et al. · Journal of Food Science · 1998 · 65 citations

Food Colloid, Chocolate Crystallization, Engineering +19

Tempering of Chocolate in a Scraped Surface Heat Exchanger

C. Loisel, G. Keller, G. Lecq et al. · Journal of Food Science · 1997 · 39 citations

Materials Science, Food Chemistry, Chocolate Crystallization +14