A rheological characterisation of an olive oil/fatty alcohols organogel

Food Research International

Volumn 51, Issue 2, 2013, Pages 510-517

  Lupi, F R ^a   Gabriele, D ^a   Greco, V ^a   Baldino, N ^a   Seta, L ^a   de Cindio, B ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Crystallisation; Oleogel; Olive oil; Organogel; Policosanol; Rheology

Indexed keywords

3D NETWORKS; CRITICAL VALUE; EXPERIMENTAL DATUM; FATTY ALCOHOLS; FOOD GRADE; FRACTAL MODEL; FREQUENCY SWEEP; GELATION TEMPERATURE; NUTRACEUTICALS; OLEOGEL; ORGANO-GELATOR; ORGANOGELS; PHENOMENOLOGICAL EQUATIONS; POLICOSANOL; POTENTIAL ABILITY; RHEOLOGICAL CHARACTERISTICS; TEMPERATURE INCREASE; TEMPERATURE RAMP; VIRGIN OLIVE OIL;

ALCOHOLS; CRYSTALLIZATION; FRACTAL DIMENSION; GELATION; OLIVE OIL; RHEOLOGY;

OILS AND FATS;

EID: 84873909846     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.013     Document Type: Article

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