The effects of intermolecular interactions on the physical properties of organogels in edible oils

Journal of Colloid and Interface Science

Volumn 483, Issue , 2016, Pages 154-164

  Lupi, Francesca R ^a   Greco, Valeria ^a   Baldino, Noemi ^a   de Cindio, Bruno ^a   Fischer, Peter ^b   Gabriele, Domenico ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

^b ETH ZURICH   (Switzerland)

Author keywords

DSC; Edible oils; FT IR; Hydrogen bonding; Monoglycerides of fatty acids; Organogel; Policosanol; Rheology; Van der Waals interactions

Indexed keywords

ALCOHOLS; ELASTICITY; FRACTAL DIMENSION; FRACTALS; GELATION; HYDROGEN BONDS; INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OILS AND FATS; RHEOLOGY; VAN DER WAALS FORCES;

INTERMOLECULAR INTERACTIONS; MACROSCOPIC BEHAVIORS; MICROSTRUCTURAL INFORMATION; MONOGLYCERIDES; ORGANOGELS; POLICOSANOL; RELATIVE CONTRIBUTION; VAN DER WAALS INTERACTIONS;

FATTY ACIDS;

EDIBLE OIL; POLICOSANOL; FATTY ACID; FATTY ALCOHOL; GEL; MONOACYLGLYCEROL; OLIVE OIL; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; CALORIMETRY; CHEMICAL STRUCTURE; CONTROLLED STUDY; FLOW KINETICS; FRACTAL ANALYSIS; GEL; GELATION; HYDROGEN BOND; INFRARED SPECTROSCOPY; LOW TEMPERATURE; MICROSCOPY; MOLECULAR INTERACTION; NUCLEAR MAGNETIC RESONANCE; ORGANOGEL; PHYSICAL CHEMISTRY; POLARIZED LIGHT MICROSCOPY; PRIORITY JOURNAL; SOLID; CHEMISTRY; FOOD HANDLING; HUMAN; PHASE TRANSITION; TEMPERATURE;

FATTY ACIDS; FATTY ALCOHOLS; FOOD TECHNOLOGY; GELS; HUMANS; HYDROGEN BONDING; MONOGLYCERIDES; OLIVE OIL; PHASE TRANSITION; PLANT OILS; RHEOLOGY; TEMPERATURE;

EID: 84989316771     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2016.08.009     Document Type: Article

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