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Results: 9
Number of items: 9
  • Open Access
    van Mechelen, J. B., Goubitz, K., Pop, M., Peschar, R., & Schenk, H. (2008). Structures of mono-unsaturated triacylglycerols. V. The β'1-2, β'-3 and β2-3 polymorphs of 1,3-dilauroyl-2-oleoylglycerol (LaOLa) from synchrotron and laboratory powder diffraction data. Acta Crystallographica. Section B-Structural Science, B64(6), 771-779. https://doi.org/10.1107/S0108768108031601
  • Open Access
    van Mechelen, J. B., Peschar, R., & Schenk, H. (2008). Structures of mono-unsaturated triacylglycerols. III. The β-2 polymorphs of trans-mono-unsaturated triacylglycerols and related fully saturated triacylglycerols. Acta Crystallographica. Section B-Structural Science, B64(2), 240-248. https://doi.org/10.1107/S0108768108004813
  • Open Access
    van Mechelen, J. B., Peschar, R., & Schenk, H. (2008). Structures of mono-unsaturated triacylglycerols. IV. The highest melting β'-2 polymorphs of trans-mono-unsaturated triacylglycerols and related saturated TAGs and their polymorphic stability. Acta Crystallographica. Section B-Structural Science, B64(2), 249-259. https://doi.org/10.1107/S0108768108004825
  • Open Access
    van Mechelen, J. B. (2008). Triacylglycerol structures and the chocolate fat bloom mechanism. [Thesis, fully internal, Universiteit van Amsterdam].
  • Open Access
    van Mechelen, J. B., Peschar, R., & Schenk, H. (2007). Structures of mono-unsaturated triacylglycerols. II. The β2 polymorph [Erratum to document cited in CA147:129572]. Acta Crystallographica. Section B-Structural Science, B63(1), 161.
  • Open Access
    van Mechelen, J. B., Peschar, R., & Schenk, H. (2006). Structures of mono-unsaturated triacylglycerols. II. The β 2 polymorph. Acta Crystallographica. Section B-Structural Science, B62(6), 1131-1138.
  • Open Access
    van Mechelen, J. B., Peschar, R., & Schenk, H. (2006). Structures of mono-unsaturated triacylglycerols. I. The β 1 polymorph. Acta Crystallographica. Section B-Structural Science, B62(6), 1121-1130.
  • Peschar, R., Pop, M. M., de Ridder, D. J. A., van Mechelen, J. B., Driessen, R. A. J., & Schenk, H. (2005). Structure of chocolate clarified with synchrotron powder diffraction data. (Highlights 2004). European Synchrotron Radiation Facility. http://www.esrf.fr/UsersAndScience/Publications/Highlights/2004/SCM/
  • Peschar, R., Pop, M. M., de Ridder, D. J. A., van Mechelen, J. B., Driessen, R. A. J., & Schenk, H. (2004). Crystal structures of 1,3-distearoyl-2-oleoylglycerol and cocoa butter in the ß(V) phase reveal the driving force behind the occurence of fat bloom on chocolate. The journal of Physical Chemistry. B, 108(40), 15450-15453. https://doi.org/10.1021/jp046723c
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