Effect of Oil Type on Formation, Structure and Thermal Properties of γ-oryzanol and β-sitosterol-Based Organogels

Food Biophysics

Volumn 9, Issue 1, 2014, Pages 69-75

  Calligaris, Sonia ^a   Mirolo, Giorgio ^a   Da Pieve, Sara ^a   Arrighetti, Gianmichele ^b   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b CNR   (Italy)

Author keywords

Oil type; Organogel; Phytosterols; Viscosity

Indexed keywords

ALCOHOLS; DIGITAL STORAGE; GELATION; GELS; MIXTURES; OLIVE OIL; SUNFLOWER OIL; THERMODYNAMIC PROPERTIES; VISCOSITY;

EXTRA VIRGIN OLIVE OIL; INCREASING VISCOSITY; OIL TYPE; OIL VISCOSITY; ORGANOGELS; PHYTOSTEROLS; STRUCTURE AND THERMAL PROPERTIES; STRUCTURE CHARACTERISTIC;

OILSEEDS;

HELIANTHUS; LINUM USITATISSIMUM;

EID: 84894625626     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-013-9318-z     Document Type: Article

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