Exploring the effects of structure and melting on sweetness in additively manufactured chocolate
Article in Scientific Reports (April 2024)
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Quality characteristics and thermal behavior diversity of traditional crude shea (Vitellaria paradoxa Gaertn) butter from Burkina Faso
Preprint in Research Square (March 2024)
Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability
Article in International Journal of Food Properties (January 2024)