Statistics
Publications
4
Citations
424
H-Index
4
Active since
1997
Affiliations
G. Lecq is an author at Centre National de la Recherche Scientifique specializing in natural sciences, physical chemistry, and food science.
Publications per year
1997–1998
4
4
Phase transitions and polymorphism of cocoa butter
C. Loisel, G. Keller, G. Lecq et al. · Journal of the American Oil Chemists Society · 1998 · 244 citations
Fat Bloom and Chocolate Structure Studied by Mercury Porosimetry
C. Loisel, G. Lecq, G. Ponchel et al. · Journal of Food Science · 1997 · 76 citations
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
Tempering of Chocolate in a Scraped Surface Heat Exchanger
C. Loisel, G. Keller, G. Lecq et al. · Journal of Food Science · 1997 · 39 citations
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