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Crystal Growth & Design|October 11, 2022
Relating Crystal Structure to Surface Properties: A Study on Quercetin Solid FormsPanayiotis Klitou, Ian Rosbottom, Vikram Karde, et al.
Comprehensive Reviews in Food Science and Food Safety|October 25, 2025
Experimental Validation of Modeling Approaches Describing the Crystallization of Pure Triacylglycerides and Their Mixtures: A ReviewMichele Lessona, Antoine Cros, Laurent Sagalowicz, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|January 20, 2022
Application of X-ray Microcomputed Tomography for the Static and Dynamic Characterization of the Microstructure of OleofoamsLorenzo Metilli, Malte Storm, Shashidhara Marathe, et al.
Crystal Growth & Design|April 25, 2024
Elucidating the Polymorphism of Xanthone: A Crystallization and Characterization StudyJanine Andrea Preston, Emmanuele Parisi, Brent Murray, et al.
Crystal Growth & Design|December 14, 2017
Preparation of Microcrystals of Piroxicam Monohydrate by Antisolvent Precipitation via Microfabricated Metallic Membranes with Ordered Pore ArraysRahimah Othman, Goran T Vladisavljević, Elena Simone, et al.
Crystal Growth & Design|October 11, 2022
Polymorphism of a Highly Asymmetrical Triacylglycerol in Milk Fat: 1-Butyryl 2-Stearoyl 3-Palmitoyl-glycerolYoga Pratama, Sam Burholt, Daniel L Baker, et al.
Foods (Basel, Switzerland)|June 5, 2019
Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva MixturesLaura Laguna, María Dolores Álvarez, Elena Simone, et al.
Pharmaceutics|September 27, 2025
Influence of Processing and Stabilizer Selection on Microstructure, Stability and Rheology of Emulsion-Based Semisolid FormulationsRuochen Yang, Xin Yi Tee, Sendhil Kumar Poornachary, et al.
Advances in Colloid and Interface Science|April 25, 2020
Latest advances in imaging techniques for characterizing soft, multiphasic food materialsLorenzo Metilli, Mathew Francis, Megan Povey, et al.
Food Research International (Ottawa, Ont.)|January 15, 2024
A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kineticsElena Simone, Michael Rappolt, Holly Ewens, et al.
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