Concepedia

G. Lecq

GL

4

Publications

421

Citations

4

H-Index

1997

Active since

Affiliations

Université Paris-Sud(Current)

Centre National de la Recherche Scientifique

G. Lecq is an author at Université Paris-Sud specializing in health sciences, food chemistry, and chemistry.

Top concepts

HealthFood ChemistryChemistryBiophysicsEngineeringFood EngineeringMaterial ScienceRheologyCrystallographyFood Technology

Publications per year

1997–1998

4

Publications

4

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

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