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- Karaman, Safa; Yilmaz, Mustafa Tahsin; Dogan, Mahmut; Yetim, Hasan; Kayacier, Ahmed
- Journal of food engineering 2011 v.107 no.2 pp. 241-252
- meat emulsions, etc ; dispersions; dynamic testing; emulsions; mathematical models; oils; proteins; temperature; viscoelasticity; Show all 9 Subjects
- ... Effects of oil concentration (57.50%, 58.75%, 60.00% and 61.25%) and temperature (5, 10 and 15°C) on O/W model system meat emulsions were analyzed using oscillatory dynamic shear tests, allowing all emulsion systems to be characterized as linear viscoelastic solids exhibiting a pseudoplastic flow. The emulsion systems were characterized as weak gel-like macromolecular dispersions with G′ much grea ...