Rheology of biopolymer stabilized emulsions
In this work, the viscous and viscoelastic responses of food emulsions stabilized by proteins are studied. The damping function determined from the relaxation modulus, together with the relaxation spectrum calculated from the dynamic modulus, allowed a prediction of the material response under stead...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/812 |