Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks

By N. Ojijo, I. Neeman, Shaul Eger, E. Shimoni. 2004

168 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/ffd03edfbb1dd5414c50e99bbe31dca214b9e583

How researchers see this paper

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

In Food Science

1. E. Co
2. A. Marangoni

Citations in the corpus

• Organogels: An Alternative Edible Oil-Structuring Method (2012, methodology): “(47 C) at which the gel forms [105].”