Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage

Food Research International

Volumn 37, Issue 4, 2004, Pages 385-393

  Ojijo, Nelson K O ^a,b   Kesselman, Ellina ^b   Shuster, Vered ^b   Eichler, Sigal ^b   Eger, Shaul ^c   Neeman, Ishak ^b   Shimoni, Eyal ^b  

^a KENYATTA UNIVERSITY   (Kenya)

^b TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^c Dr Eger Olive Oil Prod Indust L   (Israel)

Author keywords

Creep compliance; Crystal; Gel network; Hardness; Kinetics; Monoglyceride; Olive oil; Spreads; Storage

Indexed keywords

CREEP; CRYSTALLINE MATERIALS; GELS; HARDNESS; LIGHT POLARIZATION; MELTING; MICROSTRUCTURE; REGRESSION ANALYSIS; RHEOLOGY; THERMAL EFFECTS; VISCOSITY;

MONOGLYCERIDES; STORAGE TIME;

VEGETABLE OILS;

EID: 1942502714     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.02.003     Document Type: Article

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