Viscoelastic behavior of olive oil-in-water emulsion stabilized by sucrose fatty acid esters
The rheological behavior of the olive oil-in-water emulsions has been studied by varying the oil to water ratio as well as the surfactant concentration. The viscoelastic property of the olive oil emulsions was investigated with a cone-and-plate system, using a Bohlin C-VOR Rheometer. The obtained re...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Published: |
2011
|
| Subjects: |