Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content
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 visc...
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Consejo Superior de Investigaciones Científicas
1991-10-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1223 |
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doaj-3109353f34804c618299371e7de5982a2021-05-05T07:28:36ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141991-10-0142537637810.3989/gya.1991.v42.i5.12231200Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil contentM. Berjano0C. Gallegos1Departamento de Ingeniería Química. Facultad de Química. Universidad de SevillaDepartamento de Ingeniería Química. Facultad de Química. Universidad de SevillaThe 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.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1223emulsionmayonnaiseoilviscoelasticityviscosity |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
M. Berjano C. Gallegos |
| spellingShingle |
M. Berjano C. Gallegos Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content Grasas y Aceites emulsion mayonnaise oil viscoelasticity viscosity |
| author_facet |
M. Berjano C. Gallegos |
| author_sort |
M. Berjano |
| title |
Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content |
| title_short |
Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content |
| title_full |
Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content |
| title_fullStr |
Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content |
| title_full_unstemmed |
Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content |
| title_sort |
dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content |
| publisher |
Consejo Superior de Investigaciones Científicas |
| series |
Grasas y Aceites |
| issn |
0017-3495 1988-4214 |
| publishDate |
1991-10-01 |
| description |
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. |
| topic |
emulsion mayonnaise oil viscoelasticity viscosity |
| url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1223 |
| work_keys_str_mv |
AT mberjano dynamicviscoelasticityofcommercialmayonnaiseinfluenceoftemperatureandoilcontent AT cgallegos dynamicviscoelasticityofcommercialmayonnaiseinfluenceoftemperatureandoilcontent |
| _version_ |
1721469689579700224 |