Rheological and textural characteristics of oil-in-water emulsions.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985874%3A_____%2F02%3A11023037" target="_blank" >RIV/67985874:_____/02:11023037 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Rheological and textural characteristics of oil-in-water emulsions.

Original language description

Emulsions of the type oil-in-water, produced as bread spread, were analysed at the temperatures of 15; 20 and 25 C. The bread spreads (cheese spread, horse radish spread and garlic spread, ten samples each), which differed only a little from each other in their main components (55% oil and 30-32% water), contained different minor ingredients, especially flavouring.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

BK - Liquid mechanics

OECD FORD branch

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Project

<a href="/en/project/IAA2060902" target="_blank" >IAA2060902: Psychorheology of multiphase emulsion systems</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2002

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Bulletin potravinárskeho výskumu

ISSN

0231-9950

e-ISSN

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Volume of the periodical

41

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

12

Pages from-to

19-30

UT code for WoS article

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EID of the result in the Scopus database

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