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Rheological properties of wax oleogels rich in high oleic acid

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dc.contributor.authorPehlivanoglu, Halime
dc.contributor.authorDemirci, Mehmet
dc.contributor.authorToker, Omer Said
dc.date.accessioned2026-06-27T14:11:19Z
dc.date.issued2018
dc.description.abstractDual and triple combinations of high oleic acid sunflower oil (SO), SO, and blend oil (BO) were used to produce carnauba wax (CW) oleogels (OGs). Fatty acid composition, solid fat content (SFC), and rheological and textural properties of these OGs were determined and compared to laboratory-manufactured margarine. Fatty acid composition, SFC, rheological properties, and firmness value of the OGs were significantly influenced by oil combinations. The storage modulus (G') value was higher than the loss modulus (G'') value in all the OGs. It indicated they are solid-like characteristics. Positive correlation between hardness and A(F) parameter was found.en
dc.description.urihttps://doi.org/10.1080/10942912.2017.1381704
dc.identifier.doi10.1080/10942912.2017.1381704
dc.identifier.eissn1532-2386
dc.identifier.endpageS2867
dc.identifier.issn1094-2912
dc.identifier.startpageS2856
dc.identifier.urihttps://hdl.handle.net/20.500.14981/57724
dc.identifier.volume20
dc.identifier.wos000427943700046
dc.language.isoeng
dc.publisherTAYLOR & FRANCIS INC
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIES
dc.rightsopenAccess
dc.subjectOleogels
dc.subjectHigh oleic sunflower
dc.subjectMargarine
dc.subjectRheological properties
dc.subjectCorrelation
dc.subjectSUNFLOWER OIL
dc.subjectMECHANICAL-PROPERTIES
dc.subjectSATURATED FAT
dc.subjectETHYLCELLULOSE
dc.subjectCOMPONENTS
dc.subjectPRODUCT
dc.subjectQUALITY
dc.subjectMODEL
dc.subjectDOUGH
dc.subjectFood Science & Technology
dc.titleRheological properties of wax oleogels rich in high oleic acid
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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