Improved oxidative stability of estolide esters

Author:

Cermak Steven C,Isbell Terry A

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference22 articles.

1. Adhvaryu, A., Erhan, S.Z., 2000. Oxidation and low-temperature behavior of unmodified and genetically modified vegetable oils: a step toward biodegradable lube, Abstract of American Oil Chemist Society, Annual Meeting, San Diego, CA, 25–28 April, p. S29.

2. Oxidative stability of fat substitutes and vegetable oils by the oxidative stability index method;Akoh;J. Am. Oil Chem. Soc.,1994

3. Improving the quality and oxidation stability of vegetable oil shortening using fermented dairy products and wheat gluten;Al-Neshawy;Food Chem.,2000

4. Standard Test Method for Kinematic Viscosity of Transparent and Opaque Liquids (the Calculation of Dynamic Viscosity), ASTM (D 445-97),1997

5. Standard Practice for Calculating Viscosity Index from Kinematic Viscosity at 40 and 100°C, ASTM (D 2270-93),1998

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