Article ID Journal Published Year Pages File Type
10278031 Journal of Food Engineering 2012 10 Pages PDF
Abstract
► Effect of oil and temperature level on viscoelasticity of meat emulsion was assessed. ► Viscoelastic behavior of the emulsions was characterized using Burgers model. ► Final percentage recovery of emulsions increased with oil content. ► Significant correlations between creep-recovery data and TPA parameters were observed. ► Different mathematical models were constructed to predict the rheological parameters.
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Authors
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