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- In situ observation of transformation pathways of polymorphic forms of 1,3-dipalmitoyl-2-oleoyl glycerol (POP) examined with synchrotron radiation X-ray diffraction and DSC. Laura Bayés-García, Teresa Calvet, Miquel Àngel Cuevas-Diarte, Satoru Ueno, Kiyotaka Sato
, CrystEngComm
, 2013
, 15
, 302
- Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines. Zhen Zhang, Youn Young Shim, Xiang Ma, Huihua Huang, Yong Wang
, RSC Adv.
, 2018
, 8
, 12390
- Some features of metastable zone width of various systems determined by polythermal method. Keshra Sangwal
, CrystEngComm
, 2011
, 13
, 489
- Solid phase behavior of mixture systems based on tripalmitoyl glycerol and monounsaturated triacylglycerols forming a molecular compound. Jorge Macridachis, Laura Bayés-García, Teresa Calvet
, Phys. Chem. Chem. Phys.
, 2022
, 24
, 3749
- Industrial use of immobilized enzymes. Robert DiCosimo, Joseph McAuliffe, Ayrookaran J. Poulose, Gregory Bohlmann
, Chem. Soc. Rev.
, 2013
, 42
, 6437
- Modeling complex and multi-component food systems in molecular dynamics simulations on the example of chocolate conching. Maximilian Greiner, Bettina Sonnleitner, Markus Mailänder, Heiko Briesen
, Food Funct.
, 2014
, 5
, 235
- Heterogeneous microstructures of spherulites of lipid mixtures characterized with synchrotron radiation microbeam X-ray diffraction. Laura Bayés-García, Teresa Calvet, Miquel Àngel Cuevas-Diarte, Satoru Ueno, Kiyotaka Sato
, CrystEngComm
, 2011
, 13
, 6694
- Regioselective and stereospecific acylation across oxirane- and silyloxy systems as a novel strategy to the synthesis of enantiomerically pure mono-, di- and triglycerides. Stephan D. Stamatov, Jacek Stawinski
, Org. Biomol. Chem.
, 2007
, 5
, 3787
- Mango kernel fat based chocolate fat with heat resistant triacylglycerols: production via blending using mango kernel fat mid-fraction and palm mid-fractions produced in different fractionation paths. Jun Jin, Pembe Warda, Ce Qi, Cong Sun, Liang Jie, Dan Xie, Jianhua Huang, Qingzhe Jin, Xingguo Wang
, RSC Adv.
, 2016
, 6
, 108981
- Microstructure of fat bloom development in plain and filled chocolate confections. Dérick Rousseau, Paul Smith
, Soft Matter
, 2008
, 4
, 1706