Preparation, Properties, and Thiocyanogen Absorption of Triolein and Trilinolein

Wheeler, D. H.; Riemenschneider, R. W.; Sando, Charles E.

doi:10.1016/s0021-9258(19)56218-4

Cited by 58 publications

(12 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The value of the SLD of the large particles is very similar to the value that would be expected for fatty acids in dairy milk. The SLD of dairy fat can be estimated by calculating that of similar triglycerides formed of the most common saturated and unsaturated fatty acids in bovine milk [89] using the high temperature mass densities from the literature [90,91]. The calculated SLD of tripalmitin is 0.05 × 10 −6 and of triolein is 0.15 × 10 −6 , which are similar in magnitude, albeit lower, than the value found from the SANS data here.…”

Section: Resultssupporting

confidence: 50%

An alternative analysis of contrast-variation neutron scattering data of casein micelles in semi-deuterated milk

Smith

2021

Eur. Phys. J. E

View full text Add to dashboard Cite

Contrast-variation small-angle neutron scattering (CV-SANS) is an excellent way to determine the structure of complex, hierarchical colloids, including self-assembled biological systems. In these experiments, the scattering length density of solvents is changed (by varying the ratio of water or H2O and heavy water or D2O) to highlight or mask scattering from different components in the system. This approach has been used with synthetic colloids, but it is also increasingly being used in the biological and food sciences. Perhaps the most studied food colloid is the "casein micelle", a self-assembled nanometer-scale colloid of the structure-forming casein protein in milk. CV-SANS data available in the literature are typically analyzed using approximations, which may be invalid for casein micelles, as they have been shown to be sticky spheres. To assess the applicability of this approximate approach, a comprehensive set of CV-SANS data from casein micelles in diluted milk was reanalyzed using a model-based approach, where the casein micelles were formally treated as interacting spheres. In general, the conclusions of the previous study are reproduced, but this new approach makes it more straightforward to distinguish the different components in milk and can be applied to any dairy sample with known form of interparticle interactions, which offers the possibility of studying semi-deuterated milk at its native concentration.

show abstract

Section: Resultssupporting

confidence: 50%

An alternative analysis of contrast-variation neutron scattering data of casein micelles in semi-deuterated milk

Smith

2021

Eur. Phys. J. E

View full text Add to dashboard Cite

show abstract

“…Regarding the polymorphism of OOO, Wheeler et al 15 demonstrated the existence of "three crystalline or solid forms: Form I, Form II, and Form III" and presented their melting point data. Later, Ferguson et al 16 determined the long-and shortspacing values of three polymorphic forms of OOO: α, β′, and β.…”

Section: ■ Introductionmentioning

confidence: 99%

Crystallization and Transformation of Polymorphic Forms of Trioleoyl Glycerol and 1,2-Dioleoyl-3-rac-linoleoyl Glycerol

et al. 2013

View full text Add to dashboard Cite

This study examined the influence of different thermal treatments on the crystallization and transformation of trioleoyl glycerol (OOO) and 1,2-dioleoyl-3-rac-linoleoyl glycerol (OOL). Two triacylglycerol (TAG) samples were cooled at 0.5-15 °C·min(-1) and heated at 2 and 15 °C·min(-1). The polymorphic characteristics of the two TAGs were analyzed in situ using differential scanning calorimetry, Raman spectroscopy, and synchrotron radiation X-ray diffraction. Multiple polymorphic forms were identified in OOO (α, β'2, β'1, β2, and β1) and OOL (α, β'2, and β'1). Larger quantities of more stable forms (e.g., β2 and β1 of OOO and β'1 of OOL) were obtained when the samples were slowly cooled and heated. In contrast, less stable polymorphs were obtained with increased cooling and heating rates. Polymorphic transformations occurred in either solid-state or melt-mediation and were influenced by heating rates. The results were analyzed by considering the activation energies for crystallization and transformation of stable and less stable polymorphic forms in comparison with previous studies on 1,3-dipalmitoyl-2-oleoyl-glycerol and 1, 3-dioleoyl-2-palmitoyl-glycerol.

show abstract

“…Preparation of Polyesters. Polyesters of oleic and linoleic acids were made from primary polyols (ethylene glycol, glycerol, and commercial pentaerythriol) by the Wheeler procedure (13), except that the molecular distillation was omitted. Dipentaerythritol hexaoleate and hexalinoleate were made by the method of Lundberg and Chipault (5) from dipentaerythritol hexaacetate and the unsaturated methyl esters.…”

Section: Objectivesmentioning

confidence: 99%

Effect of Structure of Epoxidized Esters on the Physical Properties of Their Phthalic Anhydride Cured Resins.

Gelb¹,

Ault²,

Palm³

et al. 1960

J. Chem. Eng. Data

View full text Add to dashboard Cite

Preparation, Properties, and Thiocyanogen Absorption of Triolein and Trilinolein

Cited by 58 publications

References 4 publications

An alternative analysis of contrast-variation neutron scattering data of casein micelles in semi-deuterated milk

An alternative analysis of contrast-variation neutron scattering data of casein micelles in semi-deuterated milk

Crystallization and Transformation of Polymorphic Forms of Trioleoyl Glycerol and 1,2-Dioleoyl-3-rac-linoleoyl Glycerol

Effect of Structure of Epoxidized Esters on the Physical Properties of Their Phthalic Anhydride Cured Resins.

Contact Info

Product

Resources

About