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- Baocai, Xu, et al. Show all 6 Authors
- Colloids and surfaces 2020 v.585 pp. 124184
- X-ray diffraction; amino acids; binding capacity; cooking fats and oils; crystal structure; gelation; gels; hydrogen bonding; microstructure; scanning electron microscopy; temperature; transmission electron microscopy
- ... The properties of the minimum gel concentration (MGC), gel-to-sol transition temperature (Tgₗ), gelation driving force, and oil binding capacity (OBC) by two amino acid gelators, namely, N- Lauroyl-l-alanine (NLLA) and N- Lauroyl-l-alanine dodecylamide (NLLAD) and four kinds of edible oils were studied. The crystal structure and microstructure of the gels were investigated by X-ray diffraction, po ...