Beeswax organogels: Influence of gelator concentration and oil type in the gelation process

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Beeswax organogels: Influence of gelator concentration and oil type in the gelation process

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作者：Artur J. Martins^a ; ^{amartins@ceb.uminho.pt" class="auth_mail" title="E-mail the corresponding author} ; Miguel A. Cerqueira^a ; ^b ; ^{miguelribeirocerqueira@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Luiz H. Fasolin^c ; Rosiane L. Cunha^c ; Antó ; nio A. Vicente^a
关键词：Oleogel ; Wax ; Rheology ; Small angle X-ray scattering (SAXS) ; Crystallinity ; Food science
刊名：Food Research International
出版年：2016
出版时间：June 2016
年：2016
卷：84
期：Complete
页码：170-179
全文大小：1339 K

文摘

•: Organogels revealed important features such as thermo-reversibility and thixotropy.
•: LCT-based organogels revealed stronger behaviour than MCT-based organogels;
•: Different carbon-chain oil phases and gelator concentrations impact organogels' properties.

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