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

This work focused on how different types of oil phase, MCT (medium chain triglycerides) and LCT (long chain triglycerides), exert influence on the gelation process of beeswax and thus properties of the organogel produced thereof. Organogels were produced at different temperatures and qualitative pha...

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Detalhes bibliográficos
Autor principal: Martins, Artur J. (author)
Outros Autores: Cerqueira, M. A. (author), Fasolin, L. (author), Cunha, Rosiane L. (author), Vicente, A. A. (author)
Formato: article
Idioma:eng
Publicado em: 2016
Assuntos:
Oleogel
Wax
Rheology
Small angle X-ray scattering (SAXS)
Crystallinity
Food science
Science & Technology
Texto completo:http://hdl.handle.net/1822/41304
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/41304

Texto Completo

http://hdl.handle.net/1822/41304

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