Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings-Reference-Cited by-同舟云学术

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Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings

Published:2021-01 Issue: Volume:252 Page:117171
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Rodríguez-Hernández A.K.,Pérez-Martínez J.D.,Gallegos-Infante J.A.,Toro-Vazquez J.F.,Ornelas-Paz J.J.

Funder

Cátedra Coca-Cola para Jóvenes Investigadores-2015

National Council for Science and Technology of Mexico

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference30 articles.

1. The effect of shear on the microstructure and oil binding capacity of wax crystal networks;Blake;Food Biophysics,2015

2. Monoglycerides in oils;Chen,2011

3. The effect of shearing in the thermo-mechanical properties of candelilla wax and candelilla wax-tripalmitin organogels;Chopin-Doroteo;Food Biophysics,2011

4. Physical structure and thermal behavior of ethylcellulose;Davidovich-Pinhas;Cellulose,2014

5. The gelation of oil using ethyl cellulose;Davidovich-Pinhas;Carbohydrate Polymers,2015

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