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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Textural properties of model emulsions of mayonnaises-type
 Štern, Petr ; Pokorný, J. ; Valentová, H.
Mayonnaises are viscoplastic oil-in-water emulsions, in which rheological properties have important influences on functional properties and the sensory quality. Nonlinear relations were observed between the yield value and the apparent viscosity. The yield value were related significantly with their fat content (66-82%).
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Rheological properties of low caloric emulgified fats
 Štern, Petr ; Čmolík, S. ; Schwarz, W. ; Novák, B.
Margarines from the rheological oint of view are thixotropic plastic semisolids that change their plastic character with change in the portions of the fat and aqueous phases. Emulsions containing ca. 40(30,20) and 60(70,80)
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