TY - JOUR AU - Berjano, M. AU - Gallegos, C. PY - 1991/10/30 Y2 - 2024/03/29 TI - Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content JF - Grasas y Aceites JA - Grasas aceites VL - 42 IS - 5 SE - Research DO - 10.3989/gya.1991.v42.i5.1223 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1223 SP - 376-378 AB - 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. ER -