SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 4, Issue 1, 2013, Pages 153-161

Fractionation of ethylcellulose oleogels during setting

(3) Gravelle, Andrew J a Barbut, Shai a Marangoni, Alejandro G a

a UNIVERSITY OF GUELPH (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CASTOR OIL; CHEMICAL INTERACTIONS; COOLING CONDITIONS; COOLING RATES; ETHYLCELLULOSE; FATTY ACID PROFILES; FRACTIONATION EFFECTS; GELATION PROCESS; GLYCEROL MONOOLEATE; HOMOGENEOUS STRUCTURE; OIL COMPONENTS; POLYMER COMPONENTS; RAPID SETTING; SLOW COOLING; SORBITAN MONOOLEATE; STEPPING STONE;

FOOD PRODUCTS; GELS; GLYCEROL; INDUSTRY; MECHANICAL PROPERTIES; MINERAL OILS; SEPARATION; STEARIC ACID; VEGETABLE OILS; VISCOSITY;

POLYMERS;

CASTOR OIL; CELLULOSE; DRUG DERIVATIVE; MINERAL OIL; SOYBEAN OIL;

ARTICLE; CHEMISTRY; FRACTIONATION; GEL;

CASTOR OIL; CELLULOSE; CHEMICAL FRACTIONATION; GELS; MINERAL OIL; SOYBEAN OIL;

EID: 84871771064 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c2fo30227f Document Type: Article

Times cited : (47)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.