Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels

Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels

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 char...

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Bibliographic Details
Main Authors:	Omar Gerardo Rocha-Amador, Jose Alberto Gallegos-Infante, Qingrong Huang, Nuria Elizabeth Rocha-Guzman, Martha Rocio Moreno-Jimenez, Ruben F. Gonzalez-Laredo
Format:	Article
Language:	English
Published:	Hindawi Limited 2014-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2014/513641

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