{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1361981470136249088.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1021/jp962956v"}},{"identifier":{"@type":"URI","@value":"https://pubs.acs.org/doi/pdf/10.1021/jp962956v"}}],"dc:title":[{"@value":"Thermodynamic and Kinetic Study on Phase Behavior of Binary Mixtures of POP and PPO Forming Molecular Compound Systems"}],"description":[{"notation":[{"@value":"The phase behavior of PPO (sn-1,2-dipalmitoyl-sn-3-oleoylglycerol) and POP (sn-1,3-dipalmitoyl-sn-2-oleoylglycerol) binary mixture was examined using differential scanning calorimetry, conventional and synchrotron radiation X-ray diffraction (XRD), and highly pure samples. A molecular compound, βC, was formed at the 1:1 concentration ratio of PPO and POP, giving rise to two monotectic phases of PPO/compound and compound/POP in a juxtapositional way. βC has a long spacing value of 4.1 nm of double chain length structure. In the PPO/compound region, the DSC melting peak increased with increasing PPO concentration, whereas the DSC melting peak increased with increasing POP concentration in the compound/POP region. The melting point of βC was lowest at 31.2 °C. Time-resolved XRD study unveiled the formation of molecular compounds in metastable forms, αC and β‘C, having the same PPO/POP concentration ratio as βC. αC and β‘C exhibited monotectic phases with corresponding metastable forms of the pure components...."}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1381981470136249089","@type":"Researcher","foaf:name":[{"@value":"A. Minato"}],"jpcoar:affiliationName":[{"@value":"Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima 739, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1381981470136249088","@type":"Researcher","foaf:name":[{"@value":"S. Ueno"}],"jpcoar:affiliationName":[{"@value":"Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima 739, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1381981470136249092","@type":"Researcher","foaf:name":[{"@value":"K. Smith"}],"jpcoar:affiliationName":[{"@value":"Colworth Laboratory, Unilever Research, Bedford, U.K."}]},{"@id":"https://cir.nii.ac.jp/crid/1381981470136249090","@type":"Researcher","foaf:name":[{"@value":"Y. Amemiya"}],"jpcoar:affiliationName":[{"@value":"Faculty of Engineering, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1381981470136249091","@type":"Researcher","foaf:name":[{"@value":"K. Sato"}],"jpcoar:affiliationName":[{"@value":"Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima 739, Japan"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"15206106"},{"@type":"EISSN","@value":"15205207"}],"prism:publicationName":[{"@value":"The Journal of Physical Chemistry B"}],"dc:publisher":[{"@value":"American Chemical Society (ACS)"}],"prism:publicationDate":"1997-05-01","prism:volume":"101","prism:number":"18","prism:startingPage":"3498","prism:endingPage":"3505"},"reviewed":"false","url":[{"@id":"https://pubs.acs.org/doi/pdf/10.1021/jp962956v"}],"createdAt":"2002-07-26","modifiedAt":"2024-01-02","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360283690442173952","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Structures and Binary Mixing Characteristics of Enantiomers of 1‐Oleoyl‐2,3‐dipalmitoyl‐<i>sn</i>‐glycerol (S‐OPP) and 1,2‐Dipalmitoyl‐3‐oleoyl‐<i>sn</i>‐glycerol (R‐PPO)"}]},{"@id":"https://cir.nii.ac.jp/crid/1360298757167044352","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Crystallization and Transformation Behavior of Triacylglycerol Binary Mixtures Forming Molecular Compounds of POP/OPO, POP/<i>rac</i>-PPO, and POP/<i>sn</i>-PPO"}]},{"@id":"https://cir.nii.ac.jp/crid/1360565165418903040","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Mixing Phase Behavior of 1,3‐Dipalmitoyl‐2‐Oleoyl‐<i>sn</i>‐Glycerol (POP) and 1,2‐Dipalmitoyl‐3‐Oleoyl‐<i>rac</i>‐Glycerol (PPO) in <i>n</i>‐Dodecane Solution"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204091411456","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Crystallization of Fully Hydrogenated and Interesterified Fat and Vegetable Oil"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206407593856","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"トリアシルグリセロール分子間化合物の結晶化に及ぼす乳化剤添加効果"},{"@language":"en","@value":"Effects of Food Emulsifiers on the Crystallization of a Molecular Compound of Two Types of Triacylglycerols in Bulk and Solution Systems"},{"@language":"ja-Kana","@value":"トリアシルグリセロール ブンシ カン カゴウブツ ノ ケッショウカ ニ オヨボス ニュウカザイ テンカ コウカ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001288119685632","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"脂質結晶の構造・物性の基礎"},{"@language":"en","@value":"Fundamental Aspects of Structures and Properties of Lipid Crystals"},{"@language":"ja-Kana","@value":"シシツ ケッショウ ノ コウゾウ ・ ブッセイ ノ キソ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679069362304","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of Crystallization Temperature of Palm Oil on Its Crystallization"},{"@language":"ja","@value":"パーム油の結晶化に対する結晶温度の影響（原標題は英語）"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1021/jp962956v"},{"@type":"OPENAIRE","@value":"doi_dedup___::54afbe2e75a40e0be8087acaa76b7e02"},{"@type":"CROSSREF","@value":"10.5650/oleoscience.16.425_references_DOI_H4c7TSsJdq1OIZVkyFOSki9DXXp"},{"@type":"CROSSREF","@value":"10.1007/s11746-013-2339-4_references_DOI_H4c7TSsJdq1OIZVkyFOSki9DXXp"},{"@type":"CROSSREF","@value":"10.5650/jos.60.287_references_DOI_H4c7TSsJdq1OIZVkyFOSki9DXXp"},{"@type":"CROSSREF","@value":"10.1021/acs.cgd.3c00038_references_DOI_H4c7TSsJdq1OIZVkyFOSki9DXXp"},{"@type":"CROSSREF","@value":"10.1007/s11746-014-2534-y_references_DOI_H4c7TSsJdq1OIZVkyFOSki9DXXp"},{"@type":"CROSSREF","@value":"10.5650/jos.53.231_references_DOI_H4c7TSsJdq1OIZVkyFOSki9DXXp"},{"@type":"CROSSREF","@value":"10.3136/nskkk.64.182_references_DOI_H4c7TSsJdq1OIZVkyFOSki9DXXp"}]}