Preparation and characterization of virgin olive oil-beeswax oleogel emulsion products

JAOCS, Journal of the American Oil Chemists' Society

Volumn 92, Issue 4, 2015, Pages 459-471

  Öʇütcü, Mustafa ^a   Arifoʇlu, Nazan ^a   Yilmaz, Emin ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Beeswax; Emulsion; Oleogel; Stability; Storage; Virgin olive oil; X ray diffraction

Indexed keywords

EMULSIFICATION; FOOD PRODUCTS; FOOD STORAGE; HYDROGEN BONDS; OLIVE OIL; WAXES; X RAY DIFFRACTION;

BEESWAX; INTRAMOLECULAR HYDROGEN BOND; NEEDLE-LIKE; OIL PHASE; OLEOGEL; SOLID FAT CONTENT; VIRGIN OLIVE OIL; WATER DROPLETS; X RAY DIFFRACTION PATTERNS; X- RAY DIFFRACTIONS;

MECHANICAL STABILITY;

EID: 84925649980     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-015-2615-6     Document Type: Article

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