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

Katsaros, George; Tsoukala, Magdalini; Giannoglou, Marianna; Taoukis, Petros.

Afiliação

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 em En | MEDLINE | ID: mdl-33376828

Palavras-chave

Cox Merz rule; Herschel Bulkley model; Mayonnaise emulsions; Rheology; Viscoelasticity; oil droplets size

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Heliyon Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Grécia País de publicação: Reino Unido

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