Engineering the viscosity and melting behaviour of triacylglycerol biolubricants via interesterification-Reference-Cited by-同舟云学术

Engineering the viscosity and melting behaviour of triacylglycerol biolubricants via interesterification

Published:2015 Issue:47 Volume:5 Page:37180-37187
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Ghazani S. M.¹²³⁴,Pink D. A.⁵⁶⁷⁴,Koutchekinia M.⁸⁹¹⁰,Carney J. R.⁸⁹¹⁰,Bond R.⁸⁹¹⁰,Rakitsky W.⁸⁹¹⁰,Marangoni A. G.¹²³⁴

Affiliation:

1. Department of Food Science

2. University of Guelph

3. Guelph

4. Canada

5. Department of Physics

6. St. Francis Xavier University

7. Antigonish

8. Solazyme Inc.

9. South San Francisco

10. USA

Abstract

Blending and interesterification of high oleic algal oil with medium chain triglycerides decreased viscosity and inhibited crystallization of triacylglycerol oils used as sustainable lubricant feedstocks.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA02734A

Reference22 articles.

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2. S. Z. Erhan , A.Adhvaryu and B. K.Sharma, Chemically Functionalized Vegetable Oils, in: Synthetics, Mineral Oils, and Bio-Based Lubricants Chemistry and Technology, ed. L. R. Rudnick, CRC Press, Florida, 2006, pp. 364–390

3. M. H. Gordon . Factors Affecting Lipid Oxidation, in Understanding and Measuring the Shelf Life of Foods, CRC Press, Cambridge, 2000, pp. 128–141

4. Rheology of vegetable oil analogs and triglycerides

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