2012
DOI: 10.1016/j.foodres.2011.11.029
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Effect of organogelator and fat source on rheological properties of olive oil-based organogels

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Cited by 59 publications
(51 citation statements)
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“…The samples with the higher G* and η * had the denser structure (as can be found from PLM image). These results are in agreement with those of Lupi et al (12) who worked on MAG-structured olive oil.…”
supporting
confidence: 93%
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“…The samples with the higher G* and η * had the denser structure (as can be found from PLM image). These results are in agreement with those of Lupi et al (12) who worked on MAG-structured olive oil.…”
supporting
confidence: 93%
“…A similar situation was also observed for SFC curves. Such results were also observed by Lupi et al (12) for MAG-containing olive oil.…”
supporting
confidence: 84%
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“…Similarly, olive oilwater emulsions containing mono-and di-glycerides and cocoa butter were prepared and compared with margarine for rheology (Lupi et al, 2011). In a more recent study (Lupi et al, 2012), olive oil organogels with mono/diglycerides and Myverol at different concentartions were compared. It was shown that the desired macroscopic properties can be adjusted according to the organogelator concentration, whereas dynamic moduli can be changed by modifying saturated to unsaturated fatty acid ratios of the mixture.…”
Section: Introductionmentioning
confidence: 99%
“…Rheologically, it is a structured water-in-oil emulsion. The increased consistency of olive oil is not achieved by common techniques such as catalytic hydrogenation, transesterification, or chemical recombination of the starting oil, but is obtained by a novel technique, named organogelation [12]. Organo gels are gels based on an organic solvent (a vegetable oil) which reaches a solid-like consistency due to the self-assembly of "low molecular weight organogelator molecules" into a three-dimensional structure.…”
mentioning
confidence: 99%