Organogelation of plant oils and hydrocarbons by long-chain saturated FA, fatty alcohols, wax esters, and dicarboxylic acids

By Jaiyanth Daniel, R. Rajasekharan. 2003

137 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/179cc07933430d63c8e5f99ab8e26b5fcc339a02

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomaterials

1. E. Co
2. A. Marangoni
3. Ashok R. Patel

In Food Science

1. E. Co
2. A. Marangoni
3. Ashok R. Patel
4. Koen Dewettinck

In Organic Chemistry

1. E. Co
2. A. Marangoni
3. Ashok R. Patel

Citations in the corpus

• Organogels: An Alternative Edible Oil-Structuring Method (2012, background): “With regards to fatty acids, Daniel and Rajasekharan [60] found that an increase in the chain length of the fatty”
• Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study (2015, background): “1 to 100 rad/s, the G′ and G′′ curves were mostly linear with G′ > G′′ indicating that the gels had good tolerance to the rate of deformation and the bonds forming the network were almost permanent within the time frame of the performed test [3].”
• Thermal and Textural Properties of Organogels Developed by Candelilla Wax in Safflower Oil (2007, background): “saturated fatty acids, fatty alcohols, wax esters, and dicarboxylic acids [28] in vegetable oils.”