Kees van Malssen - Concepedia

Author

Kees van Malssen

University of Amsterdam

Also Known As

K. van Malssen, Kees Van Malssen, Kees van Malssen, Van Malssen, K., van Malssen, K.

Publications

592

Citations

H-Index

Concepts

All Affiliations

University of Amsterdam University of Hohenheim Unilever Foods Innovation Centre Unilever (Netherlands)Wageningen University & Research

About

Kees van Malssen is an author at University of Amsterdam specializing in engineering, materials science, and crystallography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	11	12	529
2	Health Sciences	3	3	265
3	Medicine	2	2	33
4	Education	1	1	11
5	Natural Sciences	1	1	53

Kees van Malssen

Publications

592

Citations

H-Index

Page 1

	Year	Citations
Phase behavior and extended phase scheme of static cocoa butter investigated with real‐time X‐ray powder diffraction Kees van Malssen, A. van Langevelde, R. Peschar, Journal of the American Oil Chemists Society EngineeringExtended Phase SchemeChemistryCeramic PowdersFood Chemistry	1999	148
Real‐time X‐ray powder diffraction investigations on cocoa butter. I. temperature‐dependent crystallization behavior Kees van Malssen, R. Peschar, H. Schenk Journal of the American Oil Chemists Society X-ray CrystallographyMaterials ScienceEngineeringX-ray DiffractionApplied Physics	1996	66
Structure of C<sub> <i>n</i> </sub>C<sub> <i>n</i>+2</sub>C<sub> <i>n</i> </sub>-type (<i>n</i> = even) β′-triacylglycerols A. van Langevelde, Kees van Malssen, R.A.J. Driessen, Acta Crystallographica Section B Structural Science	2000	63
Real‐time X‐ray powder diffraction investigations on cocoa butter. III. Direct β‐crystallization of cocoa butter: Occurrence of a memory effect Kees van Malssen, R. Peschar, Claudia Brito, Journal of the American Oil Chemists Society X-ray CrystallographyEngineeringFunctional PropertyChemical CompositionChemistry	1996	61
Effect of temperature on recrystallization behavior of cocoa butter A. van Langevelde, Kees van Malssen, R. Peschar, Journal of the American Oil Chemists Society Materials ScienceFood ChemistryEngineeringMemory EffectPhase Equilibrium	2001	56
Crystal packing of a homologous series β′‐stable triacylglycerols A. van Langevelde, Kees van Malssen, E.J. Sonneveld, Journal of the American Oil Chemists Society Chain LengtheningCrystal StructureEngineeringBiochemistryCrystal Packing	1999	53
Real‐time X‐ray powder diffraction investigations on cocoa butter. II. The relationship between melting behavior and composition of β‐cocoa butter Kees van Malssen, R. Peschar, H. Schenk Journal of the American Oil Chemists Society Materials ScienceMaximum MeltingEngineeringPhase EquilibriumFood Physic	1996	49
Quantification of shear viscosity and wall slip velocity of highly concentrated suspensions with non-Newtonian matrices in pressure driven flows Patrick Wilms, Jan Wieringa, Theo B. J. Blijdenstein, Rheologica Acta EngineeringFluid MechanicsMechanical EngineeringRheological MeasurementFluid Properties	2021	24
Fat Crystallite Thickness Distribution Based on SAXD Peak Shape Analysis Ruud den Adel, Kees van Malssen, John van Duynhoven, European Journal of Lipid Science and Technology Materials ScienceX-ray CrystallographyBwa MethodCrystal StructureEngineering	2018	20
Wall slip of highly concentrated non-Brownian suspensions in pressure driven flows: A geometrical dependency put into a non-Newtonian perspective Patrick Wilms, Jan Wieringa, Theo B. J. Blijdenstein, Journal of Non-Newtonian Fluid Mechanics Compressible FlowEngineeringMechanicsFluid MechanicsMechanical Engineering	2020	15

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