Cooling method impact on wax oleogel properties and oxidative stability: A comparative study between controlled conduction and convection cooling mechanism

Primer Autor	Rubilar, Monica
Título	Cooling method impact on wax oleogel properties and oxidative stability: A comparative study between controlled conduction and convection cooling mechanism
Editorial	ELSEVIER SCI LTD
Revista	JOURNAL OF FOOD ENGINEERING
Lenguaje	en
Tipo de Recurso	artículo original
doi	10.1016/j.jfoodeng.2025.112570
Palabras Claves	OIL BINDING ETHYLCELLULOSE OLEOGELS RHEOLOGICAL PROPERTIES ORGANOGELS NETWORKS GELATION CRYSTALLIZATION MIXTURES CAPACITY BEHAVIOR
Ubicación del archivo	http://dx.doi.org/10.1016/j.jfoodeng.2025.112570
Materias	OIL BINDING ETHYLCELLULOSE OLEOGELS RHEOLOGICAL PROPERTIES ORGANOGELS NETWORKS GELATION CRYSTALLIZATION MIXTURES CAPACITY BEHAVIOR
Id de Web of Science	WOS:001467380300001
Título de la cita (Recomendado-único)	Cooling method impact on wax oleogel properties and oxidative stability: A comparative study between controlled conduction and convection cooling mechanism
Identificador del recurso (Mandatado-único)	artículo original
Versión del recurso (Recomendado-único)	versión publicada
Editorial	ELSEVIER SCI LTD
Revista/Libro	JOURNAL OF FOOD ENGINEERING
Categoría WOS	Engineering, Chemical Food Science & Technology
Idioma	en
ISSN	0260-8774

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