Monoglyceride organogels developed in vegetable oil with and without ethylcellulose

Food Research International

Volumn 72, Issue , 2015, Pages 37-46

  Lopez Martinez A ^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

Crystallization; Monoglycerides; Oil loss; Organogels; Rheology

Indexed keywords

AGGLOMERATION; BINDING ENERGY; CRYSTALLIZATION; GELATION; GLYCEROL; OIL SHALE; RHEOLOGY; SHEARING; STEARIC ACID; VEGETABLE OILS; VISCOELASTICITY; X RAY ANALYSIS;

CRITICAL CONCENTRATION; GLYCEROL MONOSTEARATE; MONOGLYCERIDES; OIL LOSS; ORGANOGELS; POLYMORPHIC TRANSITIONS; SYNERGISTIC INTERACTION; VISCOELASTIC PROPERTIES;

OIL WELLS;

EID: 84925640430     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.03.019     Document Type: Article

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