Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil

Food Research International

Volumn 64, Issue , 2014, Pages 946-957

  Lopez Martinez A ^a   Morales Rueda, J A ^a   Dibildox Alvarado, E ^a   Charo Alonso M A ^a   Marangoni, A G ^b   Toro Vazquez, J F ^a  

^a UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Monoglyceride; Organogels; Organogels' rheology; Sub phase

Indexed keywords

MONOGLYCERIDES; ORGANOGELS; RHEOLOGICAL BEHAVIORS;

EID: 84908017440     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.029     Document Type: Article

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