Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate
2021 · Current Research in Food Science · 48 citations
https://doi.org/10.1016/j.crfs.2021.02.009
L
Lorenzo Metilli
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25
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234
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8
h-index
7
i10-index
Lorenzo Metilli is an academic researcher from Institut polytechnique de Grenoble. The author has contributed to research in topics: Advanced Cellulose Research Studies & Food Chemistry and Fat Analysis & Proteins in Food Systems. The author has an h-index of 8, co-authored 22 publications.
ORCID: 0000-0002-0666-4137Papers by this author
worksMulti-scale investigation of the effect of photocurable polyethylene glycol diacrylate (PEGDA) on the self-assembly of cellulose nanocrystals (CNCs)
2025 · Journal of Colloid and Interface Science · 4 citations
https://doi.org/10.1016/j.jcis.2025.01.155
A scalable and eco-friendly carbohydrate-based oleogelator for vitamin E controlled delivery
2025 · RSC Advances · 2 citations
https://doi.org/10.1039/d4ra08087d
Cellulose-MOF suspensions: towards self-supported polyfunctional materials designed from ultrafiltration
2023 · SPIRE - Sciences Po Institutional REpository · 0 citations
Development of cellulosic nanocomposites with controlled structuring by ultrafiltration and ultraviolet curing
2024 · SPIRE - Sciences Po Institutional REpository · 0 citations
Hybrid zeolite-cellulose films prepared from ultrafiltration for energy storage applications
2022 · SPIRE - Sciences Po Institutional REpository · 0 citations
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