Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Stefan H. J. Idziak"'
Publikováno v:
Soft matter. 16(34)
We present a quantitative study of the crystallization and melting behaviours of highly monodisperse PEO oligomers, and compare to previous studies. Through evaporative purification, we were able to isolate low molecular weight PEO oligomers that are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de6357d1998709b9b5c8c7f2d0cc8c54
https://pubmed.ncbi.nlm.nih.gov/32766644
https://pubmed.ncbi.nlm.nih.gov/32766644
Autor:
Heidi D. Batte, Pamela S. Jantzi, Michel Ollivon, Alejandro G. Marangoni, James W. E. Rush, Stefan H. J. Idziak, Cesar Vega
Publikováno v:
Soft matter. 3(2)
Blood triglyceride, free fatty acid and insulin levels are lower after acute intake of an oil-water-monoglyceride gel versus an oil-water mixture, demonstrating that food matrix nanostructure and microstructure can be engineered to modulate the physi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36efbd83611ea624b92086e1d9dbae1b
https://pubmed.ncbi.nlm.nih.gov/32680262
https://pubmed.ncbi.nlm.nih.gov/32680262
Publikováno v:
Applied Surface Science. 416:536-546
Rare earth oxide La2O3 microparticles-reinforced polyimide (PI) composites (La-PI-Cs) were fabricated, aiming to improve the tribological property of PI. Surface roughness, surface composition, bulk structure, friction force (Ff) and coefficient of f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4225482d88f53aa69ef7e5a791a05fc
https://doi.org/10.1016/j.apsusc.2017.04.172
https://doi.org/10.1016/j.apsusc.2017.04.172
Autor:
Stefan H. J. Idziak
The use of X-ray diffraction in the study of polymorphism has been an essential tool for decades for our understanding of the polymorphic nature of triglycerides (TAGs). This chapter describes the theoretical basis for X-ray diffraction and how to si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2e3e32b5a95bbc787846286c39f6dde
https://doi.org/10.1016/b978-0-12-814041-3.00003-4
https://doi.org/10.1016/b978-0-12-814041-3.00003-4
Publikováno v:
Food Digestion. 4:49-57
The possible etiological role of C-reactive protein (CRP) has become a focus of cardiovascular and metabolic disease research. Very little is known regarding the cardiovascular and metabolic disease biomarker data in young healthy individuals, and th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d40c9a5a9c6dc622c6eefa769a4bab97
https://doi.org/10.1007/s13228-012-0024-y
https://doi.org/10.1007/s13228-012-0024-y
Publikováno v:
Crystal Growth & Design. 11:4544-4550
Shear flow affects the kinetics of crystallization and modifies the composition of the solid and liquid phases obtained during crystallization. Research on the effects of shear flow on the crystallization is necessary to understand how triglycerides
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3d0a7f545021684a057b422f952b43d
https://doi.org/10.1021/cg200786k
https://doi.org/10.1021/cg200786k
Autor:
Pamela S. Jantzi, Kourtney Dupak, Alejandro G. Marangoni, Stefan H. J. Idziak, James W. E. Rush
Publikováno v:
Food Research International. 42:1034-1039
Cardiovascular and metabolic health concerns have led to interest in development of saturated- and trans fat-free margarines, spreads, and other foods. We have recently characterized a novel monoglyceride gel (MAG GEL) that can structure liquid oil i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c27adc9725917171c456ed4933f0e3f
https://doi.org/10.1016/j.foodres.2009.04.013
https://doi.org/10.1016/j.foodres.2009.04.013
Publikováno v:
Food Research International. 42:682-694
A detailed synchrotron X-ray diffraction study on the kinetics of crystallization of anhydrous milk fat (AMF) and milk fat triacylglycerols (MFT) was done in a Couette cell at 17 °C, 17.5 °C and 20 °C under shear rates between 0 and 2880 s−1. We
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e6ed1e37cbe3cc92c2eb40171c93899
https://doi.org/10.1016/j.foodres.2009.02.009
https://doi.org/10.1016/j.foodres.2009.02.009
Autor:
Stefan H. J. Idziak, Kourtney Dupak, Alejandro G. Marangoni, Pamela S. Jantzi, James W. E. Rush
Publikováno v:
Food Research International. 41:1065-1071
Widespread recognition of the negative health effects of trans and saturated fats has prompted research to develop alternative structures that can structure liquid oils into semi-solid plastic pastes for food applications. We have recently developed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::156f1d3311a2463033625d32088405ad
https://doi.org/10.1016/j.foodres.2008.07.017
https://doi.org/10.1016/j.foodres.2008.07.017
Publikováno v:
The European Physical Journal E. 27:135-144
The kinetics of phase transitions of milk fat triacylglycerols, as model multicomponent lipid systems, were studied under shear in a Couette cell at 17 °C, 17.5 °C and 20 °C under shear rates ranging from 0 to 2880s^-1 using synchrotron X-ray diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cffe43b02cee1352bdad9abe36df7da3
https://doi.org/10.1140/epje/i2007-10359-0
https://doi.org/10.1140/epje/i2007-10359-0