Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks

Journal of the Science of Food and Agriculture

Volumn 84, Issue 12, 2004, Pages 1585-1593

  Ojijo, Nelson K O ^a,b   Neeman, Ishak ^a   Eger, Shaul ^c   Shimoni, Eyal ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^b KENYATTA UNIVERSITY   (Kenya)

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

Author keywords

Cooling; Fat crystal network; Functional foods; Gel; Monoglyceride; Olive oil; Rheology; Shear; Spreads

Indexed keywords

EID: 4444311257     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1831     Document Type: Article

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