Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

By Alexia I. Blake, E. Co, A. Marangoni. 2014

353 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/fe01131daccd51a2aa328c7376cff401878edd6f

How researchers see this paper

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In Food Science

1. Ashok R. Patel
2. M. Cerqueira
3. António Augusto Vicente
4. Koen Dewettinck

Citations in the corpus

• Beeswax organogels: Influence of gelator concentration and oil type in the gelation process (2016, background): “The increase of G* values was associated to BW (−) 1, (x) 2, (▲) 4 and (•) 8%; MCT displayed in black and LCT in grey. an increase of the BW's solid volume fraction of the organogels under evaluation (Blake et al., 2014).”
• Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study (2015, background): “A higher crossover point is suggestive of a stronger gel and a more stable network [1].”