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West R, Rousseau D. The role of nonfat ingredients on confectionery fat crystallization. Crit Rev Food Sci Nutr 2017; 58:1917-1936. [DOI: 10.1080/10408398.2017.1286293] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ryan West
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
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van Langevelde A, Van Malssen K, Peschar R, Schenk H. Effect of temperature on recrystallization behavior of cocoa butter. J AM OIL CHEM SOC 2001. [DOI: 10.1007/s11746-001-0364-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Arjen van Langevelde
- ; Laboratory for Crystallography, Institute of Molecular Chemistry (IMC); Universiteit van Amsterdam; Nieuwe Achtergracht 166 1018 WV Amsterdam The Netherlands
| | - Kees Van Malssen
- ; Laboratory for Crystallography, Institute of Molecular Chemistry (IMC); Universiteit van Amsterdam; Nieuwe Achtergracht 166 1018 WV Amsterdam The Netherlands
- ; Unilever Research Colworth; Colworth House MK44 ILQ Sharnbrook Bedford UK
| | - René Peschar
- ; Laboratory for Crystallography, Institute of Molecular Chemistry (IMC); Universiteit van Amsterdam; Nieuwe Achtergracht 166 1018 WV Amsterdam The Netherlands
| | - Henk Schenk
- ; Laboratory for Crystallography, Institute of Molecular Chemistry (IMC); Universiteit van Amsterdam; Nieuwe Achtergracht 166 1018 WV Amsterdam The Netherlands
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van Aken GA, ten Grotenhuis E, van Langevelde AJ, Schenk H. Composition and crystallization of milk fat fractions. J AM OIL CHEM SOC 1999. [DOI: 10.1007/s11746-999-0146-8] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- G. A. van Aken
- ; Department of Technology; Netherlands Institute for Dairy Research (NIZO); 6710 BA Ede The Netherlands
| | - E. ten Grotenhuis
- ; Department of Technology; Netherlands Institute for Dairy Research (NIZO); 6710 BA Ede The Netherlands
| | - A. J. van Langevelde
- ; Institute for Molecular Chemistry (IMC), Laboratory of Crystallography; Universiteit van Amsterdam; 1018 WV Amsterdam The Netherlands
| | - H. Schenk
- ; Institute for Molecular Chemistry (IMC), Laboratory of Crystallography; Universiteit van Amsterdam; 1018 WV Amsterdam The Netherlands
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van Malssen K, van Langevelde A, Peschar R, Schenk H. Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction. J AM OIL CHEM SOC 1999. [DOI: 10.1007/s11746-999-0158-4] [Citation(s) in RCA: 67] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Kees van Malssen
- ; Institute for Molecular Chemistry, Laboratory for Crystallography; Universiteit van Amsterdam; Nieuwe Achtergracht 166 1018 WV Amsterdam The Netherlands
| | - Arjen van Langevelde
- ; Institute for Molecular Chemistry, Laboratory for Crystallography; Universiteit van Amsterdam; Nieuwe Achtergracht 166 1018 WV Amsterdam The Netherlands
| | - René Peschar
- ; Institute for Molecular Chemistry, Laboratory for Crystallography; Universiteit van Amsterdam; Nieuwe Achtergracht 166 1018 WV Amsterdam The Netherlands
| | - Henk Schenk
- ; Institute for Molecular Chemistry, Laboratory for Crystallography; Universiteit van Amsterdam; Nieuwe Achtergracht 166 1018 WV Amsterdam The Netherlands
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Real-time X-ray powder diffraction investigations on cocoa butter. I. temperature-dependent crystallization behavior. J AM OIL CHEM SOC 1996. [DOI: 10.1007/bf02525448] [Citation(s) in RCA: 52] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Real-time X-ray powder diffraction investigations on cocoa butter. II. The relationship between melting behavior and composition of β-cocoa butter. J AM OIL CHEM SOC 1996. [DOI: 10.1007/bf02525449] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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