International journal of biological macromoleculesSeedsRheologyTriglyceridesPlant OilsTemperature
Structure and thermorheological properties of TAG-estolide lipid macromolecules from Orychophragmus violaceus seeds.
Mohammad Eskandari, Ali Zayaan Macknojia, Trevor B Romsdahl, Edgar B Cahoon, Kent D Chapman, Diana Berman
Published: 202510.1016/j.ijbiomac.2025.149166
Abstract
The rheological behavior of a unique vegetable oil, Orychophragmus violaceus (OV) seed oil, consisting nearly entirely of triglyceride-estolide macromolecules, was systematically characterized across a wide temperature range (-20 °C to 160 °C) and co…
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