Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent-Reference-Cited by-同舟云学术

Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent

Published:2015-05-12 Issue:19 Volume:63 Page:4862-4869
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Patel Ashok R.¹,Babaahmadi Mehrnoosh¹,Lesaffer Ans²,Dewettinck Koen¹

Affiliation:

1. Vandemoortele Centre for Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium

2. Vandemoortele R &D Izegem, Prins Albertlaan 79, 8870 Izegem, Belgium

Funder

European Commission Directorate-General for Research and Innovation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01548

Reference56 articles.

1. Low Molecular Mass Gelators of Organic Liquids and the Properties of Their Gels

2. The Past, Present, and Future of Molecular Gels. What Is the Status of the Field, and Where Is It Going?

3. Rheological Properties and Structural Correlations in Molecular Organogels

4. Tuning Organogel Properties by Controlling the Organic-Phase Composition

5. Parenteral thermo-sensitive organogel for schizophrenia therapy, in vitro and in vivo evaluation

Cited by 171 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of β-sitosterol and palmitic acid mass ratio on structural, physicochemical, and rheological properties of rice bran oil-based oleogel;LWT;2024-09

2. Crystallization Behavior and Structural Build-Up of Palm Stearin - Wax Hybrid Fat Blends;Food Biophysics;2024-08-26

3. Investigating the impact of lecithin addition on rheological and textural properties of oleogels prepared from soy protein isolate‐xanthan gum;International Journal of Food Science & Technology;2024-08-17

4. Tailoring candelilla wax‐based oleogels loaded with α‐tocopherol to mimic rheological properties of solid food fats and to increase nutritional value of food;Journal of the American Oil Chemists' Society;2024-07-28

5. The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding;Journal of the American Oil Chemists' Society;2024-07-10