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Evaluating the oil-gelling properties of natural waxes in rice bran oil: rheological, thermal, and microstructural study

Diem Chi Doan, Davy Van de Walle UGent, Koen Dewettinck UGent and Ashok Patel (2015) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 92(6). p.801-811
abstract
The main objective of this research was to enhance the understanding of the oil-structuring properties of natural waxes. A number of natural food-grade waxes were evaluated for their oil-gelling properties using a combination of techniques, including rheology, differential scanning calorimetry, and polarized light microscopy. Based on the rheological measurements (oscillatory, flow, and thixotropic behavior), we found that rice bran wax, carnauba Brazilian wax and fruit wax showed weak gelling behavior in rice bran oil (prepared at concentrations as high as 5 % w/w), exhibiting relative low elastic moduli that displayed a high frequency dependency. On the contrary, carnauba wild wax, berry wax, candelilla wax, beeswax, and sunflower wax were efficient oleogelators forming strong gels at concentration of <2 % w/w. We attempt to explain these observed differences in gelling behavior by crystal morphology, network formation, and the final amount of crystalline phase.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
STABILITY, ORGANOGELS, EDIBLE OILS, ACID, Oleogelation, BEESWAX, Waxes, Rice bran oil, Rheology, Microscopy, SHELLAC OLEOGELS, CANDELILLA WAX, SAFFLOWER OIL, ALCOHOLS, NETWORKS
journal title
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
J. Am. Oil Chem. Soc.
volume
92
issue
6
pages
801 - 811
Web of Science type
Article
Web of Science id
000354826300004
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.505 (2015)
JCR rank
59/124 (2015)
JCR quartile
2 (2015)
ISSN
0003-021X
DOI
10.1007/s11746-015-2645-0
language
English
UGent publication?
yes
classification
A1
additional info
correction [table 1] published in: J. Am. Oil Chem. Soc. (2015) 92(11-12), 1739 ; DOI 10.1007/s11746-015-2737-x
copyright statement
I have transferred the copyright for this publication to the publisher
id
5964188
handle
http://hdl.handle.net/1854/LU-5964188
date created
2015-05-22 15:02:32
date last changed
2016-12-19 15:38:56
@article{5964188,
  abstract     = {The main objective of this research was to enhance the understanding of the oil-structuring properties of natural waxes. A number of natural food-grade waxes were evaluated for their oil-gelling properties using a combination of techniques, including rheology, differential scanning calorimetry, and polarized light microscopy. Based on the rheological measurements (oscillatory, flow, and thixotropic behavior), we found that rice bran wax, carnauba Brazilian wax and fruit wax showed weak gelling behavior in rice bran oil (prepared at concentrations as high as 5 \% w/w), exhibiting relative low elastic moduli that displayed a high frequency dependency. On the contrary, carnauba wild wax, berry wax, candelilla wax, beeswax, and sunflower wax were efficient oleogelators forming strong gels at concentration of {\textlangle}2 \% w/w. We attempt to explain these observed differences in gelling behavior by crystal morphology, network formation, and the final amount of crystalline phase.},
  author       = {Doan, Diem Chi and Van de Walle, Davy and Dewettinck, Koen and Patel, Ashok},
  issn         = {0003-021X},
  journal      = {JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY},
  keyword      = {STABILITY,ORGANOGELS,EDIBLE OILS,ACID,Oleogelation,BEESWAX,Waxes,Rice bran oil,Rheology,Microscopy,SHELLAC OLEOGELS,CANDELILLA WAX,SAFFLOWER OIL,ALCOHOLS,NETWORKS},
  language     = {eng},
  number       = {6},
  pages        = {801--811},
  title        = {Evaluating the oil-gelling properties of natural waxes in rice bran oil: rheological, thermal, and microstructural study},
  url          = {http://dx.doi.org/10.1007/s11746-015-2645-0},
  volume       = {92},
  year         = {2015},
}

Chicago
Diem Chi, Doan, Davy Van de Walle, Koen Dewettinck, and Ashok Patel. 2015. “Evaluating the Oil-gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study.” Journal of the American Oil Chemists Society 92 (6): 801–811.
APA
Diem Chi, D., Van de Walle, D., Dewettinck, K., & Patel, A. (2015). Evaluating the oil-gelling properties of natural waxes in rice bran oil: rheological, thermal, and microstructural study. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 92(6), 801–811.
Vancouver
1.
Diem Chi D, Van de Walle D, Dewettinck K, Patel A. Evaluating the oil-gelling properties of natural waxes in rice bran oil: rheological, thermal, and microstructural study. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 2015;92(6):801–11.
MLA
Diem Chi, Doan, Davy Van de Walle, Koen Dewettinck, et al. “Evaluating the Oil-gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study.” JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 92.6 (2015): 801–811. Print.