The features of the structure and mechanical properties of functional purpose mayonnaises
DOI:
https://doi.org/10.15587/1729-4061.2012.3933Keywords:
Diacylglycerols, structured lipids, rheology, rotational viscometryAbstract
It was estimated, that the behavior of functional mayonnaises is described by Herschel–Bulkley model and respective rheological constants were determined. It was found out, that introduction of diacylglycerols into the mayonnaise fat base led to higher structuredness degree of the systemsReferences
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Copyright (c) 2014 Павло Олександрович Некрасов, Юлія Миколаївна Плахотна, Олександр Павлович Некрасов
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