Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings
Alejandro Rodríguez-Hernández, Jaime David Pérez‐Martínez, José Alberto Gallegos‐Infante, Jorge F. Toro‐Vázquez, J.J. Ornelas-Paz
Topics & Concepts
MonoglycerideRheologyChemistryWaxDissolutionChemical engineeringOrganic chemistryMaterials scienceComposite materialFatty acidEngineeringFood Chemistry and Fat AnalysisProteins in Food Systems