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Structural and mechanical properties of organogels: Role of oil and gelator molecular structure

  • Food Research International, 96, 161-170, 2017

Publisher: Elsevier

Abstract

This work aims at evaluating the influence of oil and gelator structure on organogels' properties through rheological measurements, polarized microscopy and small-angle X-ray scattering (SAXS). Four different food-grade gelators (glyceryl tristearate – GT; sorbitan tristearate – ST; sorbitan monostearate – SM and glyceryl monostearate - GM) were tested in medium-chain triglyceride and high oleic sunflower (MCT and LCT, respectively) oil phases. Organogels were prepared by mixing the oil phase and gelator at different concentrations (5, 10, 15, 20 and 25%) at 80 °C during 30 min. All organogels ...

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