L. Metilli

Latest advances in imaging techniques for characterizing soft, multiphasic food materials.

E. Simone, M. Francis, A. Lazidis, 2020, Advances in colloid and interface science.

The Effect of Crystallization Conditions on the Structural Properties of Oleofoams Made of Cocoa Butter Crystals and High Oleic Sunflower Oil

E. Simone, M. Francis, A. Lazidis, 2021 .

Application of X-ray Microcomputed Tomography for the Static and Dynamic Characterization of the Microstructure of Oleofoams

E. Simone, S. Marathe, M. Storm, 2022, Langmuir : the ACS journal of surfaces and colloids.

Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

E. Simone, L. Metilli, H. Ewens, 2021, Current research in food science.

Investigating the microstructure of soft, microporous matter with synchrotron X-ray tomography

E. Simone, A. Bodey, K. Wanelik, 2021 .

Real-time monitoring of fat crystallization using pulsed acoustic spectroscopy and supervised machine learning

E. Simone, A. Lazidis, L. Metilli, 2022, Journal of Food Engineering.