Abstract
Mayonnaise is a concentrated oil-in-water emulsion, that shows viscoelastic behaviour due to the presence of a three-dimensional network structure. This network is very sensitive to shear. Dynamic shear in the linear region prevents structure breakdown. Thus, linear dynamic viscoelastic properties, as a function of oil phase concentration and temperature, were studied in samples containing egg yolk as the only emulsion stabilizer. Results are discussed in relation to the previous thermorheological history of the sample. Particular attention has been given to the aspects of structure breakdown and recovery after subjecting the sample to strains outside the linear viscoelastic region.
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© 1990 Elsevier Science Publishers Ltd
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Gallegos, C., Choplin, L. (1990). Influence of Oil Phase Concentration and Temperature on Linear Viscoelastic Properties of Mayonnaise. In: Oliver, D.R. (eds) Third European Rheology Conference and Golden Jubilee Meeting of the British Society of Rheology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0781-2_60
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DOI: https://doi.org/10.1007/978-94-009-0781-2_60
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-6838-3
Online ISBN: 978-94-009-0781-2
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