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Influence of Commercial Saturated Monoglyceride, Mono-Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels
Joint Authors
Rocha-Amador, Omar Gerardo
Gallegos-Infante, Jose Alberto
Rocha-Guzman, Nuria Elizabeth
Moreno-Jimenez, Martha Rocio
González-Laredo, Rubén Francisco
Huang, Qingrong
Source
International Journal of Food Science
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-09-21
Country of Publication
Egypt
No. of Pages
8
Abstract EN
The objective of this study was to evaluate the influence of gelator, vegetable oil, stirring speed, and temperature on the physical properties of obtained organogels.
They were prepared under varying independent conditions and applying a fractional experimental design.
From there a rheological characterization was developed.
The physical characterization also included polarized light microscopy and calorimetric analysis.
Once these data were obtained, X-Ray diffraction was applied to selected samples and a microstructure lattice was confirmed.
Commonly, the only conditions that affect crystallization have been analyzed (temperature, solvent, gelator, and cooling rate).
We found that stirring speed is the most important parameter in the organogel preparation.
American Psychological Association (APA)
Rocha-Amador, Omar Gerardo& Gallegos-Infante, Jose Alberto& Huang, Qingrong& Rocha-Guzman, Nuria Elizabeth& Moreno-Jimenez, Martha Rocio& González-Laredo, Rubén Francisco. 2014. Influence of Commercial Saturated Monoglyceride, Mono-Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1036675
Modern Language Association (MLA)
Rocha-Amador, Omar Gerardo…[et al.]. Influence of Commercial Saturated Monoglyceride, Mono-Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels. International Journal of Food Science No. 2014 (2014), pp.1-8.
https://search.emarefa.net/detail/BIM-1036675
American Medical Association (AMA)
Rocha-Amador, Omar Gerardo& Gallegos-Infante, Jose Alberto& Huang, Qingrong& Rocha-Guzman, Nuria Elizabeth& Moreno-Jimenez, Martha Rocio& González-Laredo, Rubén Francisco. Influence of Commercial Saturated Monoglyceride, Mono-Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1036675
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1036675