Effect of processing conditions on the structure of monostearin–oil–water gels-Reference-Cited by-同舟云学术

Effect of processing conditions on the structure of monostearin–oil–water gels

Published:2007-10 Issue:8 Volume:40 Page:982-988
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Batte Heidi D.,Wright Amanda J.,Rush James W.,Idziak Stefan H.J.,Marangoni Alejandro G.

Publisher

Elsevier BV

Subject

Food Science

Reference9 articles.

1. Phase behavior, stability and mesomorphism of monostearin–oil–water gels;Batte;Food Biophysics,2007

2. Heertje, I., Hendricks, H. A., Knoops, H. A. C. M., Royers, E. C. & Turksma, H. (1991). Use of mesomorphic phases in food products. European Patent 0 558 523 B2.

3. Liquid crystalline phases in the structuring of food products;Heertje;Lebensmittel-Wissenschaft & Technologie,1998

4. Swelling behavior of lamellar phases of saturated monoglycerides in aqueous systems;Krog;Journal of the Science of Food and Agriculture,1973

5. Phase behavior and rheological properties of aqueous systems of industrial distilled monoglycerides;Krog;Chemistry and Physics of Lipids,1968

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