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Structural and Vibrational Investigations of Mixtures of Cocoa Butter (CB), Cocoa Butter Equivalent (CBE) and Anhydrous Milk Fat (AMF) to Understand Bloom Chocolate Process

Autor: M. El Hadri, Serge Bresson, A. Lecuelle, F. Bougrioua, V. Baeten, V. H. Nguyen, V. Faivre, Matthieu Courty

Publikováno v: SSRN Electronic Journal.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c52ec55d34a548097291545feac2bb2a
https://doi.org/10.2139/ssrn.4065416

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Liebenbergite (Ni2SiO4): Sol gel synthesis and comparative study of its color properties and those of the related Ni-doped forsterite green pigments

Autor: H. Ahamdane, M.A. El Idrissi Raghni, M. El Hadri, N. Siragi

Publikováno v: Journal of the European Ceramic Society. 39:5442-5456

This work presents an alternative sol-gel method to synthesize liebenbergite (Ni2SiO4), a difficult silicate to prepare by the conventional ceramic route. The method consisted in reacting (H2Si2O5)aq with (Ni(C2H3O2)2.4H2O) under the effect of hydrot

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::62090aee63cad9f80faad934e0ff5d7d
https://doi.org/10.1016/j.jeurceramsoc.2019.08.003

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The Vibrational Behavior of the Mixture Quercetin/Gelucire 50/13 at Room and Body Temperature

Autor: Vincent Faivre, B. Khelifa, Ouissam Abbas, M. El Hadri, Serge Bresson

Publikováno v: Journal of Materials Science and Engineering
Journal of Materials Science and Engineering, Hilaris Publisher, 2021, pp.97-107. ⟨10.17265/2161-6221/2021.7-9.002⟩

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53578cf6b74e4f690cff7b04c6c94705
https://doi.org/10.17265/2161-6221/2021.7-9.002

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Structural, microstructure and ac impedance spectroscopy investigation of parent and M-doped forsterite Mg1.9M0.1SiO4 (M= Co, Ni and Mn)

Autor: S. El Asri, M. El Hadri, M.A. Rahim, L. Essaleh, H. Ahamdane, L. Hajji, M.A. El Idrissi Raghni, M. Mansori

Publikováno v: Physica B: Condensed Matter. 643:414127

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a3010c31d203eb3bbb02f6f699c7eb1a
https://doi.org/10.1016/j.physb.2022.414127

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XRD and ATR/FTIR investigations of various montmorillonite clays modified by monocationic and dicationic imidazolium ionic liquids

Autor: Yassine Chaker, A. Ahmed, H.B. Abassi, M. El Hadri, J.N. Chotard, Serge Bresson, A. Nguyen Van Nhien, Ouissam Abbas, El H. Belarbi

Publikováno v: Journal of Molecular Structure. 1173:653-664

Three different montmorillonites (Mts) labeled K10, KSF and SWy-3 were analyzed by X-ray diffraction and ATR/FTIR spectroscopy. The XRD results enabled validation of the purification process of the studied clays. In the spectral regions 3800–2600 a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d016b3bf974d38f2756b8293f9b202df
https://doi.org/10.1016/j.molstruc.2018.07.039

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Cu- and Mn-doped forsterite: sol–gel synthesis, and optical and colorimetric investigation

Autor: M. El Hadri, N. Siragi, H. Ahamdane, M.A. El Idrissi Raghni

Publikováno v: Bulletin of Materials Science. 44

Cu-doped forsterite Mg2−xCuxSiO4 (0.1 ≤ x ≤ 0.6) and Mn-doped forsterite Mg2−xMnxSiO4 (0.2 ≤ x ≤ 1) powders have been prepared by sol–gel method and characterized by XRD, SEM–EDS mapping, UV–Vis–NIR spectroscopy and CIE L*a*b* col

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6dde19322e592c2cebbe9b268535e50c
https://doi.org/10.1007/s12034-020-02309-x

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Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy

Autor: V. Baeten, S. Rigaud, Serge Pilard, Serge Bresson, Vincent Faivre, A. Lecuelle, M. El Hadri, F. Bougrioua, M. Courty

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2021, 363, pp.130319. ⟨10.1016/j.foodchem.2021.130319⟩

A high quality chocolate requires not only a shiny surface, a crunchy and pleasant texture, but also a proper resistance to blooming. All these characteristics are influenced by the physical and chemical properties of the components, which are direct

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebf08df4897cd9d0da94b78f43ff48ab
https://doi.org/10.1016/j.foodchem.2021.130319

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Effect of sol–gel method on colour properties of the classical cobalt olivine (Co2SiO4) ceramic pigment

Autor: M. El Hadri, M.A. El Idrissi Raghni, H. Ahamdane

Publikováno v: Bulletin of Materials Science. 40:375-382

A sol–gel method based on (H 2 S 2 5) a q as silicon precursor in the presence of NaCl and KCl mineralizers was used for the synthesis of the classical cobalt olivine (Co 2 SiO 4 ) ceramic pigment. The effect of this synthesis route on the colour p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e68bbd12566a24635531f8bdd7a7757b
https://doi.org/10.1007/s12034-017-1378-0

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