Zobrazeno 1 - 10
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pro vyhledávání: '"Robert W Lencki"'
Autor:
R. John Craven, Robert W. Lencki
Publikováno v:
Journal of the American Oil Chemists' Society. 90:1509-1516
Negative pressure effects appear to play an important role during crystallization of complex TAG mixtures such as cocoa butter. Crystallization conditions influence the final macroscopic sample density and the resulting gaseous phase void structure.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d7120b0e5e0f0c3d79e9b64433e75db
https://doi.org/10.1007/s11746-013-2294-0
https://doi.org/10.1007/s11746-013-2294-0
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Chemical Reviews. 113:7402-7420
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e174e358276973144e00ad4c40b4eefd
https://doi.org/10.1021/cr400212r
https://doi.org/10.1021/cr400212r
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Lipid Technology. 24:204-207
Unit-cell stereochemistry for triacylglycerols in β′ (beta prime here and throughout) and β forms has been compared using data from studies of phase behavior for enantiomeric mixtures and space group determinations. The β′ form has a unit cell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe0a60ce458ae13b6377b3923495e119
https://doi.org/10.1002/lite.201200221
https://doi.org/10.1002/lite.201200221
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Crystal Growth & Design. 12:4981-4986
Under certain crystallization conditions, β-tending triacylglyerol (TAG) can form cavities within the crystal network, leading to situations where the macroscopic solid density is less than the melted liquid phase. A similar phenomenon, termed negat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cfe6ebd910f4edaa249848496494157
https://doi.org/10.1021/cg300901v
https://doi.org/10.1021/cg300901v
Autor:
R. John Craven, Robert W. Lencki
Publikováno v:
Journal of the American Oil Chemists' Society. 89:741-744
Polymorphism strongly affects the functionality of fat and fat-containing foods. For instance, margarine in the desirable b0 form is smooth and creamy, whereas, the more stable b polymorph is associated with a grainy texture. Similarly, cocoa butter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7addd69b8f4ad70225d2feea17878e13
https://doi.org/10.1007/s11746-011-1952-3
https://doi.org/10.1007/s11746-011-1952-3
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Crystal Growth & Design. 11:1566-1572
Triacylglycerols (TAG) are the main component in fats and oils and a major component in many food and consumer products. These compounds are always asymmetric (about the sn-2position), while many diacid and all triacid TAG are chiral. To understand w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d84f1a36a3aeb8004d8168023edd6239
https://doi.org/10.1021/cg101536q
https://doi.org/10.1021/cg101536q
Autor:
R. John Craven, Robert W. Lencki
Publikováno v:
Crystal Growth & Design. 11:1723-1732
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d6f091a50a64e328edfc27498263cc1
https://doi.org/10.1021/cg101654c
https://doi.org/10.1021/cg101654c
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Journal of the American Oil Chemists' Society. 88:1113-1123
Crystallization and melting behavior, small-angle X-ray scattering, X-ray powder diffraction and infra-red absorbance were measured for nine 1,3-acyl-palmitoyl-rac-glycerols (1,3-acetoyl-, -butyroyl-, -hexanoyl-, -octanoyl-, -decanoyl-, -lauroyl, -my
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::241e763aa785e33420dcd097a44d829a
https://doi.org/10.1007/s11746-011-1769-0
https://doi.org/10.1007/s11746-011-1769-0
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Journal of the American Oil Chemists' Society. 88:1125-1134
Fifteen phase diagrams were prepared using data from differential scanning calorimetry analysis of binary blends of representative diacid 1,3-DAG. The behavior observed in binary phase diagrams is related to the difference in T m (ΔT m) between syst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::070346e6d121f583d6bbe0d0804a5b34
https://doi.org/10.1007/s11746-011-1777-0
https://doi.org/10.1007/s11746-011-1777-0
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Journal of the American Oil Chemists' Society. 87:1281-1291
A complete methodology (including synthesis, purification and analysis) for the preparation of 1,3-DAG is described. For a successful synthesis project, the strengths and weaknesses of each particular process should be taken into account and measures
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0fbd6b3d939441c87c25930c287cde0
https://doi.org/10.1007/s11746-010-1625-7
https://doi.org/10.1007/s11746-010-1625-7