Listar por autor "Rubio Merino, Julia"
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Electrorheological behaviour of flour/olive oil dough
• Changes in flow properties upon the application of an electrical field can be evaluated using of electrorheological techniques. • The fact that it had shown successful to reduce the fat content [1] has aimed us to ... -
Rheological behavior of a commercial milk-based sauce
Rubio-Hernández, Francisco José
; Rubio Merino, Julia; Gómez-Merino, Ana Isabel; Cabello Arrabal, Sara María; Pérez Hidalgo, Cristina; Alcázar, Gonzalo; Lange, Alexandra[et al.] (2019-10-21)
• The acceptation of semisolid foods by consumers is greatly determined by their rheological properties. • Sauces are semisolid foods and, in general, show viscoplastic and shear-thinning viscous flow behaviours. On the ...