Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax.

Borriello, Angela; Antonella Miele, Nicoletta; Masi, Paolo; Aiello, Alessandra; Cavella, Silvana

Borriello, Angela; Antonella Miele, Nicoletta; Masi, Paolo; Aiello, Alessandra; Cavella, Silvana.

Afiliación

Borriello A; Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy.
Antonella Miele N; Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy.
Masi P; Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Italy. Electronic address: pmasi@unina.it.
Aiello A; Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy.
Cavella S; Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.

Food Chem ; 375: 131805, 2022 May 01.

Article en En | MEDLINE | ID: mdl-34942502

Asunto(s)

Ácidos Grasos; Ceras; Cristalización; Cinética; Compuestos Orgánicos; Aceites de Plantas

Palabras clave

Fatty acids; Modified Avrami model; Oil binding capacity; Oil structuration; Rheology; Thermal behaviour

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ceras / Ácidos Grasos Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Reino Unido

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