CHAPTER 6: Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid
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Food Chemistry, Function and Analysis
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publication venue for: Structuring Vegetable Oils with Monoglycerides and Monoglyceride-Lecithin or Monoglyceride-Ethylcellulose Mixtures
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editorcol: Patel A.R.
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RDF description of Food Chemistry, Function and Analysis - http://orbis.uaslp.mx/vivo/individual/coleccion3408
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date: 2026-08-27T19:38:28
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Structuring Vegetable Oils with Monoglycerides and Monoglyceride-Lecithin or Monoglyceride-Ethylcellulose Mixtures
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Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats
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