Beeswax organogels: Influence of gelator concentration and oil type in the gelation process

Food Research International

Volumn 84, Issue , 2016, Pages 170-179

  Martins, Artur J ^a   Cerqueira, Miguel A ^a,b   Fasolin, Luiz H ^c   Cunha, Rosiane L ^c   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b INTERNATIONAL IBERIAN NANOTECHNOLOGY LABORATORY   (Portugal)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Crystallinity; Food science; Oleogel; Rheology; Small angle X ray scattering (SAXS); Wax

Indexed keywords

CARBON; CHAINS; CHEMICAL ANALYSIS; COMPLEX NETWORKS; CRYSTAL MICROSTRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; MELTING; OILS AND FATS; RHEOLOGY; THERMOANALYSIS; VEGETABLE OILS; WAXES;

CHEMICAL INTERACTIONS; CRYSTALLINITIES; FOOD SCIENCE; MEDIUM CHAIN TRIGLYCERIDES; MELTING AND CRYSTALLIZATION; OLEOGEL; OSCILLATORY MEASUREMENTS; STORAGE AND LOSS MODULUS;

X RAY SCATTERING;

EID: 84962821772     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.03.035     Document Type: Article

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