Rheological characterization, crystallization, and gelation behavior of monoglyceride gels.

Abstract

Saturated monoglycerides can form firm gels in water. These gels are networks of stiff plate-like beta-crystals of monoglycerides (a "cardhouse"), grown from a space-filling lamellar liquid-crystalline phase. The molecular mechanism of crystallization is discussed in the light of network formation. The concentration dependence of gel development of (shear… (More)

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Cite this paper

@article{Sein2002RheologicalCC, title={Rheological characterization, crystallization, and gelation behavior of monoglyceride gels.}, author={Arjen Sein and Jan A Verheij and Wim G M Agterof}, journal={Journal of colloid and interface science}, year={2002}, volume={249 2}, pages={412-22} }