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Impact of pre-crystallization process on structure and product properties in dark chocolateLina Svanberg, Erich J. Windhab, Niklas Lorén et al.|Journal of Food Engineering|2012Cited by 42
Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systemsLina Svanberg, Erich J. Windhab, Lı́lia Ahrné et al.|Food Research International|2011Cited by 39
Chocolate Swelling during Storage Caused by Fat or Moisture MigrationLina Svanberg, Lı́lia Ahrné, Niklas Lorén|Journal of Food Science|2012Cited by 21
Effect of Pre-Crystallization Process and Solid Particle Addition on Cocoa Butter Crystallization and Resulting Microstructure in Chocolate Model SystemsLina Svanberg, Erich J. Windhab, Lı́lia Ahrné et al.|Procedia Food Science|2011Cited by 17