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Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy

Serge Bresson , A. Lecuelle , F. Bougrioua , M. El Hadri , V. Baeten , et al.
Food Chemistry, 2021, 363, pp.130319. ⟨10.1016/j.foodchem.2021.130319⟩
Article dans une revue hal-03270225v1

Lyotropic behavior of Gelucire 50/13 by XRD, Raman and IR spectroscopies according to hydration

M. El Hadri , A. Achahbar , J. El Khamkhami , B. Khelifa , V. Faivre , et al.
Chemistry and Physics of Lipids, 2016, 200, pp.11-23. ⟨10.1016/j.chemphyslip.2016.05.005⟩
Article dans une revue hal-03695691v1

Temperature dependent Raman and X-ray diffraction studies of anhydrous milk fat

A. Lambert , F. Bougrioua , O. Abbas , Matthieu Courty , Mimoun El Marssi , et al.
Food Chemistry, 2018, 267 (SI), pp.187-195. ⟨10.1016/j.foodchem.2017.09.006⟩
Article dans une revue hal-03612249v1