Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils†
Abstract
The crystallinity and oil binding capacity of
* Corresponding authors
a
Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G2W1
E-mail:
amarango@uoguelph.ca
Fax: +519 824 6631
Tel: +519 824 4120 x 54340
b Department of Human Health & Nutritional Science, University of Guelph, Guelph, ON, Canada, N1G2W1
The crystallinity and oil binding capacity of
M. A. Rogers, A. J. Wright and A. G. Marangoni, Soft Matter, 2008, 4, 1483 DOI: 10.1039/B803299H
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