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Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size.
Katsaros, George; Tsoukala, Magdalini; Giannoglou, Marianna; Taoukis, Petros.
Affiliation
  • Katsaros G; Laboratory of Food Chemistry & Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., 15780, Greece.
  • Tsoukala M; Laboratory of Food Chemistry & Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., 15780, Greece.
  • Giannoglou M; Laboratory of Food Chemistry & Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., 15780, Greece.
  • Taoukis P; Laboratory of Food Chemistry & Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., 15780, Greece.
Heliyon ; 6(12): e05788, 2020 Dec.
Article in En | MEDLINE | ID: mdl-33376828
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: Heliyon Year: 2020 Type: Article Affiliation country: Greece
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: Heliyon Year: 2020 Type: Article Affiliation country: Greece