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International Journal of Food Science
Volume 2014, Article ID 513641, 8 pages
http://dx.doi.org/10.1155/2014/513641
Research Article

Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels

1Unidad de Posgrado, Investigación y Desarrollo Tecnológico, Departamento de Ings Química y Bioquímica, Instituto Tecnológico de Durango, Bulevar Felipe Pescador 1830 Ote., Colonia Nueva Vizcaya, 34080 Durango, DGO, Mexico
2Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, The New Jersey State University, 65 Dudley Road, New Brunswick, NJ 08901, USA

Received 11 May 2014; Revised 25 July 2014; Accepted 16 August 2014; Published 21 September 2014

Academic Editor: Jose M. Prieto

Copyright © 2014 Omar Gerardo Rocha-Amador et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Omar Gerardo Rocha-Amador, Jose Alberto Gallegos-Infante, Qingrong Huang, Nuria Elizabeth Rocha-Guzman, Martha Rocio Moreno-Jimenez, and Ruben F. Gonzalez-Laredo, “Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels,” International Journal of Food Science, vol. 2014, Article ID 513641, 8 pages, 2014. https://doi.org/10.1155/2014/513641.