✍ Scribed by Lesław Juszczak; Mariusz Witczak; Teresa Fortuna; Agnieszka Banyś
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
Mucilage of yellow mustard (Sinupis alba L.) exhibits completely different rheological behaviour, depending on where it has been extracted from. Whereas mucilage isolated from intact mustard seeds or from separated brans acts like many hydrocolloids (e. g. increasing viscosity significantly at low c
## Abstract Sensory and rheological analyses were performed to compare seven commercial mayonnaises having various fat contents and containing, or not, thickening and stabilizing agents. It was found that mayonnaise samples differed in their sensory and rheological properties. The samples with a hi
## Abstract A commercial main‐chain liquid‐crystalline, naphthalene‐based polyesteramide, was studied by three experimental techniques: extrusion capillary rheometry, dynamic viscoelasticity, and differential scanning calorimetry (DSC). From capillary rheometry a maximum at 360°C was observed in vi