Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality
<p>The molecular structure of Traditional Balsamic Vinegar (TBV) undergoes shear-induced and time-dependent jamming transitions due to the high solute concentration and self-assembling phenomena of high molecular size melanoidins with very-long relaxation times (12 years at least or more than...
Main Authors: | Pasquale M. Falcone, Elisa Sabatinelli, Federico Lemmetti, Paolo Giudici |
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Format: | Article |
Language: | English |
Published: |
ISEKI_Food Association (IFA)
2017-04-01
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Series: | International Journal of Food Studies |
Subjects: | |
Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/386 |
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