| Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems L Svanberg, L Ahrné, N Lorén, E Windhab Journal of Food Engineering 104 (1), 70-80, 2011 | 121 | 2011 |
| Impact of pre-crystallization process on structure and product properties in dark chocolate L Svanberg, L Ahrné, N Lorén, E Windhab Journal of Food Engineering 114 (1), 90-98, 2013 | 58 | 2013 |
| Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems L Svanberg, L Ahrné, N Lorén, E Windhab Food Research International 44 (5), 1339-1350, 2011 | 44 | 2011 |
| Chocolate swelling during storage caused by fat or moisture migration L Svanberg, N Lorén, L Ahrné Journal of Food Science 77 (11), E328-E334, 2012 | 22 | 2012 |
| Effect of pre-crystallization process and solid particle addition on cocoa butter crystallization and resulting microstructure in chocolate model systems L Svanberg, L Ahrné, N Lorén, E Windhab Procedia Food Science 1, 1910-1917, 2011 | 19 | 2011 |
| A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage L Svanberg, L Ahrné, N Loren, E Windhab Journal of texture studies 43 (2), 106-114, 2012 | 15 | 2012 |
| Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels L Svanberg, K Malmberg, G Gustinelli, C Öhgren, I Persson, L Brive, ... Food chemistry 272, 273-278, 2019 | 13 | 2019 |
| Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting … L Svanberg, S Wassén, G Gustinelli, C Öhgren Food chemistry 280, 146-153, 2019 | 8 | 2019 |
| Pre-crystallization Processing of Dark Chocolate: Effect on Fat Crystal Structure and Product Properties LES Lina ETH-Eidgenössische Technische Hochschule, 2012 | 3 | 2012 |
| Pre-crystallization to control the fat crystal structure and its relation to storage stability in dark chocolate L Svanberg, N Lorén, L Ahrné, E Windhab InsideFood Symposium, 9-12 April 2013, Leuven, Belgium, 9-12, 2013 | 2 | 2013 |
| Noncocoa ingredients on cocoa butter crystallization L Svanberg Cocoa Butter and Related Compounds, 233-243, 2012 | 1 | 2012 |
| Pre-crystallization processing of dark chocolate: Effect on fat crystal structure and product properties: effect on fat crystal structure and product properties LLE Svanberg Food process engineering 47, 2012 | | 2012 |
| Fat migration, fat bloom and cracking in chocolate pralines: a literature review L Svanberg SIK Institutet för livsmedel och bioteknik, 2009 | | 2009 |
