Viscoelastic Behavior of Olive Oil-in-Water Emulsion Stabilized by Sucrose Fatty Acid Esters
The rheological behavior of the olive oil-in-water emulsions has been studied by varying the oil to water ratio as well as the surfactant concentration. The viscoelastic property of the olive oil emulsions was investigated with a cone-and-plate system, using a Bohlin C-VOR Rheometer. The obtained re...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2011-10-01
|
| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.3933/applrheol-21-54599 |