Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil-Reference-Cited by-同舟云学术

Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

Published:2013-01 Issue:1 Volume:50 Page:318-323
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Rocha Julio Cesar Barbosa,Lopes Julice Dutra,Mascarenhas Maria Cristina Nucci,Arellano Daniel Barrera,Guerreiro Lizielle Maria Ricardo,da Cunha Rosiane Lopes

Funder

National Council for Scientific and Technological Development (CNPq)

Coordination for Improvement of Personnel of Superior Level (CAPES)

Brazilian Society of Oils and Fats (SBOG)

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Thermoreversible organogels from alkane gelators with one heteroatom;Abdallah;Chemistry of Materials,1999

2. Processo de Clarificação de Cera de Cana de Açúcar;Barrera-Arellano,2007

3. Physical properties of rice bran wax in bulk and organogels;Dassanayake;Journal of the American Oil Chemists' Society,2009

4. Potential food applications of edible oil organogels;Hughes;Trends in Food Science & Technology,2009

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