{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T09:03:58Z","timestamp":1775811838441,"version":"3.50.1"},"reference-count":30,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2019,8,1]],"date-time":"2019-08-01T00:00:00Z","timestamp":1564617600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2019,8,1]],"date-time":"2019-08-01T00:00:00Z","timestamp":1564617600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"DOI":"10.13039\/501100003141","name":"Consejo Nacional de Ciencia y Tecnolog\u00eda","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003141","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Research International"],"published-print":{"date-parts":[[2019,8]]},"DOI":"10.1016\/j.foodres.2019.05.020","type":"journal-article","created":{"date-parts":[[2019,5,14]],"date-time":"2019-05-14T21:18:38Z","timestamp":1557868718000},"page":"471-478","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":35,"special_numbering":"C","title":["Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers"],"prefix":"10.1016","volume":"122","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8083-3058","authenticated-orcid":false,"given":"J.D.","family":"P\u00e9rez-Mart\u00ednez","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"M.","family":"S\u00e1nchez-Becerril","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"A.G.","family":"Marangoni","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"J.F.","family":"Toro-Vazquez","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"J.J.","family":"Ornelas-Paz","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"V.","family":"Ibarra-Junquera","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"issue":"4","key":"10.1016\/j.foodres.2019.05.020_bb0005","doi-asserted-by":"crossref","first-page":"1185","DOI":"10.1016\/j.foodchem.2010.03.113","article-title":"Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil","volume":"122","author":"Basso","year":"2010","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.foodres.2019.05.020_bb0010","doi-asserted-by":"crossref","first-page":"885","DOI":"10.1007\/s11746-014-2435-0","article-title":"Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity","volume":"91","author":"Blake","year":"2014","journal-title":"JAOCS, Journal of the American Oil Chemists' Society"},{"key":"10.1016\/j.foodres.2019.05.020_bb0015","series-title":"Edible oleogels: Structure and health implications","first-page":"173","article-title":"Monoglycerides in oils","author":"Chen","year":"2011"},{"key":"10.1016\/j.foodres.2019.05.020_bb0020","doi-asserted-by":"crossref","first-page":"1163","DOI":"10.1007\/s11746-009-1464-6","article-title":"Physical properties of rice bran wax in bulk and organogels","volume":"86","author":"Dassanayake","year":"2009","journal-title":"JAOCS, Journal of the American Oil Chemists' Society"},{"key":"10.1016\/j.foodres.2019.05.020_bb0025","series-title":"Interactions between mica surfaces across triglyceride solution containing phospholipid and polyglycerol polyricinoleate","author":"Dedinaite","year":"2000"},{"issue":"8","key":"10.1016\/j.foodres.2019.05.020_bb0030","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1002\/ejlt.200400979","article-title":"Temperature and concentration dependent effect of partial glycerides on milk fat crystallization","volume":"106","author":"Foubert","year":"2004","journal-title":"European Journal of Lipid Science and Technology"},{"issue":"1\u20132","key":"10.1016\/j.foodres.2019.05.020_bb0035","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/0378-5173(88)90007-5","article-title":"The relationship between solid fraction and mechanical properties of compacts - the percolation theory model approach","volume":"46","author":"Holman","year":"1988","journal-title":"International Journal of Pharmaceutics"},{"issue":"3","key":"10.1016\/j.foodres.2019.05.020_bb0040","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/0032-5910(91)80138-9","article-title":"The significance of slopes of the semilogarithmic relationship between hardness and solid fraction of porous compacts","volume":"64","author":"Holman","year":"1991","journal-title":"Powder Technology"},{"issue":"1\u20133","key":"10.1016\/j.foodres.2019.05.020_bb0045","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/S0927-7757(01)00799-3","article-title":"Relationship between the hardness of an oil-wax gel and the surface structure of the wax crystals","volume":"194","author":"Imai","year":"2001","journal-title":"Colloids and Surfaces A: Physicochemical and Engineering Aspects"},{"key":"10.1016\/j.foodres.2019.05.020_bb0050","series-title":"Trans fats replacement solutions","first-page":"1","article-title":"Trans fats: Health, chemistry, functionality, and potential replacement solutions","author":"Kodali","year":"2014"},{"key":"10.1016\/j.foodres.2019.05.020_bb0055","series-title":"Edible oleogels: Structure and health implications","article-title":"An overview of the past, present, and future of organogels","author":"Marangoni","year":"2011"},{"issue":"8","key":"10.1016\/j.foodres.2019.05.020_bb0060","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1007\/BF02523406","article-title":"Is plastic fat rheology governed by the fractal nature of the fat crystal network? JAOCS","volume":"73","author":"Marangoni","year":"1996","journal-title":"Journal of the American Oil Chemists' Society"},{"key":"10.1016\/j.foodres.2019.05.020_bb0065","series-title":"The rheology handbook: For users of rotational and oscilatory rheometers","author":"Mezger","year":"2014"},{"key":"10.1016\/j.foodres.2019.05.020_bb0070","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.foostr.2014.11.003","article-title":"AFM approach to study the function of PGPR's emulsifying properties in cocoa butter based suspensions","volume":"4","author":"Middendorf","year":"2015","journal-title":"Food Structure"},{"issue":"2","key":"10.1016\/j.foodres.2019.05.020_bb0075","doi-asserted-by":"crossref","first-page":"0","DOI":"10.1088\/2053-1591\/1\/2\/025101","article-title":"Structural-mechanical model of wax crystal networks-a mesoscale cellular solid approach","volume":"1","author":"Miyazaki","year":"2014","journal-title":"Materials Research Express"},{"issue":"2","key":"10.1016\/j.foodres.2019.05.020_bb0080","doi-asserted-by":"crossref","first-page":"1908","DOI":"10.1103\/PhysRevE.59.1908","article-title":"Fractal nature of fat crystal networks","volume":"59","author":"Narine","year":"1999","journal-title":"Physical Review E - Statistical Physics, Plasmas, Fluids, and Related Interdisciplinary Topics"},{"issue":"6","key":"10.1016\/j.foodres.2019.05.020_bb0085","doi-asserted-by":"crossref","first-page":"6991","DOI":"10.1103\/PhysRevE.60.6991","article-title":"Mechanical and structural model of fractal networks of fat crystals at low deformations","volume":"60","author":"Narine","year":"1999","journal-title":"Physical Review E - Statistical Physics, Plasmas, Fluids, and Related Interdisciplinary Topics"},{"key":"10.1016\/j.foodres.2019.05.020_bb9955","article-title":"Fats and Oils: Formulating and Processing for Applications","author":"O'Brien","year":"2009"},{"issue":"1","key":"10.1016\/j.foodres.2019.05.020_bb0090","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1039\/C5FO01006C","article-title":"Edible oil structuring: An overview and recent updates","volume":"7","author":"Patel","year":"2016","journal-title":"Food and Function"},{"issue":"April","key":"10.1016\/j.foodres.2019.05.020_bb0095","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1016\/j.foodres.2017.04.008","article-title":"Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions","volume":"99","author":"Rafanan","year":"2017","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2019.05.020_bb0100","doi-asserted-by":"crossref","first-page":"828","DOI":"10.1016\/j.foodres.2016.10.025","article-title":"Phase behavior, structure and rheology of candelilla wax\/fully hydrogenated soybean oil mixtures with and without vegetable oil","volume":"89","author":"Ram\u00edrez-G\u00f3mez","year":"2016","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2019.05.020_bb0105","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foostr.2018.02.001","article-title":"Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks","volume":"16","author":"S\u00e1nchez-Becerril","year":"2018","journal-title":"Food Structure"},{"issue":"4","key":"10.1016\/j.foodres.2019.05.020_bb0110","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1007\/s11746-015-2623-6","article-title":"Phase behavior and structure of systems based on mixtures of n-hentriacontane and melissic acid","volume":"92","author":"Serrato-Palacios","year":"2015","journal-title":"JAOCS, Journal of the American Oil Chemists' Society"},{"issue":"8","key":"10.1016\/j.foodres.2019.05.020_bb0115","doi-asserted-by":"crossref","first-page":"4772","DOI":"10.1103\/PhysRevA.42.4772","article-title":"Scaling behavior of the elastic properties of colloidal gels","volume":"42","author":"Shih","year":"1990","journal-title":"Physical Review A"},{"issue":"6","key":"10.1016\/j.foodres.2019.05.020_bb0120","doi-asserted-by":"crossref","first-page":"3064","DOI":"10.1039\/C4GC00052H","article-title":"The replacement for petrolatum: Thixotropic ethylcellulose oleogels in triglyceride oils","volume":"16","author":"Stortz","year":"2014","journal-title":"Green Chemistry"},{"key":"10.1016\/j.foodres.2019.05.020_bb0125","doi-asserted-by":"crossref","first-page":"1360","DOI":"10.1016\/j.foodres.2013.09.046","article-title":"Physical properties of organogels and water in oil emulsions structured by mixtures of candelilla wax and monoglycerides","volume":"54","author":"Toro-Vazquez","year":"2013","journal-title":"Food Research International"},{"issue":"11","key":"10.1016\/j.foodres.2019.05.020_bb0130","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1007\/s11746-007-1139-0","article-title":"Thermal and textural properties of organogels developed by candelilla wax in safflower oil","volume":"84","author":"Toro-Vazquez","year":"2007","journal-title":"JAOCS, Journal of the American Oil Chemists' Society"},{"issue":"1","key":"10.1016\/j.foodres.2019.05.020_bb0135","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/0927-7757(95)03305-X","article-title":"Fractal models in rheology of colloidal gels","volume":"108","author":"Uriev","year":"1996","journal-title":"Colloids and Surfaces A: Physicochemical and Engineering Aspects"},{"key":"10.1016\/j.foodres.2019.05.020_bb0140","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/0095-8522(61)90005-8","article-title":"Mechanical properties of plastic-disperse systems at very small deformations","volume":"16","author":"Van den Tempel","year":"1961","journal-title":"Journal of Colloid Science"},{"key":"10.1016\/j.foodres.2019.05.020_bb0145","series-title":"Physical chemistry of foods","author":"Walstra","year":"2002"}],"container-title":["Food Research International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996919303308?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996919303308?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,18]],"date-time":"2025-10-18T13:21:39Z","timestamp":1760793699000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0963996919303308"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,8]]},"references-count":30,"alternative-id":["S0963996919303308"],"URL":"https:\/\/doi.org\/10.1016\/j.foodres.2019.05.020","relation":{},"ISSN":["0963-9969"],"issn-type":[{"value":"0963-9969","type":"print"}],"subject":[],"published":{"date-parts":[[2019,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers","name":"articletitle","label":"Article Title"},{"value":"Food Research International","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodres.2019.05.020","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2019 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}