Preparation of soybean oil-basid greases: Effect of composition and structure on physical properties

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 21, 2004, Pages 6456-6459

  Adhvaryu, Atanu ^a,b   Erhan, Sevim Z ^b   Perez, Joseph M ^a  

^a The Pennsylvania State University   (United States)

^b NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Li grease; NLGI hardness; Oxidative stability; Vegetable oils

Indexed keywords

FATTY ACID; LITHIUM; LUBRICATING AGENT; MINERAL OIL; SOAP; SOYBEAN OIL; VEGETABLE OIL;

ARTICLE; CHEMICAL COMPOSITION; DIFFERENTIAL SCANNING CALORIMETRY; STATISTICAL SIGNIFICANCE; STRUCTURE ANALYSIS;

CHEMISTRY, PHYSICAL; DRUG STABILITY; FATTY ACIDS; LITHIUM; LUBRICATION; OXIDATION-REDUCTION; SOAPS; SOYBEAN OIL;

GLYCINE MAX;

EID: 6344243549     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049888r     Document Type: Article

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