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...

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Bibliographic Details
Main Authors: Tan H.W., Misran M., Khoo S.K.
Format: Article
Language:English
Published: De Gruyter 2011-10-01
Series:Applied Rheology
Subjects:
Online Access:https://doi.org/10.3933/applrheol-21-54599