Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content
DOI:
https://doi.org/10.3989/gya.1991.v42.i5.1223Keywords:
Emulsion, Mayonnaise, Oil, Viscoelasticity, ViscosityAbstract
The linear dynamic viscoelasticity of two commercial foodstuffs, oil in water emulsions with very different oil contents, has been studied. Temperature ranged between 10 and 40°C. From the experimental results it can be deduced that less oil content produces a significant decrease in the linear viscoelastic functions, as well as an enhanced temperature sensitivity.
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Published
1991-10-30
How to Cite
1.
Berjano M, Gallegos C. Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content. grasasaceites [Internet]. 1991Oct.30 [cited 2023Dec.3];42(5):376-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1223
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Research
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