Stéphanie Marty-Terrade

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.

Impact of Cocoa Butter Origin on Crystal Behavior

A. Marangoni, Stéphanie Marty-Terrade, 2012 .

Dynamic monitoring of glycine crystallisation with low power ultrasound reflection spectroscopy

E. Simone, Hugh Powell, Z. Glover, 2021 .

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.