Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systemsLina Svanberg, Erich J. Windhab, Niklas Lorén et al.|Journal of Food Engineering|2010Cited by 110
Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European PerspectiveYrjö H. Roos, Erich J. Windhab, Heike P. Schuchmann et al.|Food Engineering Reviews|2015Cited by 75
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
Defining the role of processing in food classification systems—the IUFoST formulation & processing approachLı́lia Ahrné, Erich J. Windhab, Hongda Chen et al.|npj Science of Food|2025Cited by 25