Impact of polymorphism in oleogels of N-palmitoyl-l-phenylalanine

Author:

Schwaller Duncan1,Yilmazer Senem1,Carvalho Alain1,Collin Dominique1,Mésini Philippe J.1ORCID

Affiliation:

1. Université de Strasbourg, CNRS Institut Charles Sadron, 23 rue du Loess, 67000 Strasbourg, France

Abstract

N-Palmitoyl-l-phenylalanine, a natural compound, forms gels at a few wt% in edible oils. The gels exist in two polymorphic structures and the system exhibits a non-variant gel–gel transition between both forms, in addition to the gel–sol transition.

Funder

Institut Carnot MICA

Ministère de l'Enseignement Supérieur et de la Recherche

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

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