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INFLUENCE OF EGG YOLK LIPOPROTEINS ON THE RHEOLOGY AND STABILITY OF O/W EMULSIONS AND MAYONNAISE 1. VISCOELASTICITY OF GROUNDNUT OIL-IN-WATER EMULSIONS AND MAYONNAISE

โœ Scribed by V. D. KIOSSEOGLOU; P. SHERMAN

Book ID
111346015
Publisher
John Wiley and Sons
Year
1983
Tongue
English
Weight
840 KB
Volume
14
Category
Article
ISSN
0022-4901

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The interfacial rheological properties of the crude oil-water interface have been measured. It is found that the rheological properties are time dependent and the film takes at least 8 h to attain equilibrium. During this period the surface elasticity and viscosity increase markedly with time, with