The role of surfactants on ethylcellulose oleogel structure and mechanical properties-Reference-Cited by-同舟云学术

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The role of surfactants on ethylcellulose oleogel structure and mechanical properties

Published:2015-08 Issue: Volume:127 Page:355-362
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Davidovich-Pinhas M.,Barbut S.,Marangoni A.G.

Funder

Natural Sciences and Engineering Research Council of Canada

Ontario Ministry of Food and Agriculture

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference26 articles.

1. Correlation between the temperatures of formation/breakdown of the gel network and conformational transitions of agarose macromolecules;Braudo;Carbohydrate Polymers,1991

2. Dough products comprising ethylcellulose and exhibiting reduced oil migration;Cattaruzza,2012

3. The gelation of oil using ethyl cellulose;Davidovich-Pinhas;Carbohydrate Polymers,2015

4. Physical structure and thermal behavior of ethylcellulose;Davidovich-Pinhas;Cellulose,2014

5. Temperature effects on the gelation of ethylcellulose oleogels;Davidovich-Pinhas;Food Hydrocolloids,2015

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