Linear Viscoelasticity of Salad Dressing Emulsions

J.M. Franco, M. Berjano, Críspulo Gallegos

Journal of Agricultural and Food Chemistry

Food ChemistryOil ConcentrationLinear ViscoelasticityChemical Enhanced Oil RecoveryEngineering +12

Influence of concentration and temperature on the flow behavior of oil‐in‐water emulsions stabilized by sucrose palmitate

P. Partal, Antonio Guerrero, M. Berjano, +1

Journal of the American Oil Chemists Society

Food ColloidEngineeringFluid MechanicsDroplet Size DistributionsSoft Matter +17

Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers

J.M. Franco, M. Berjano, Antonio Guerrero, +2

Food Hydrocolloids

Food ColloidLight MayonnaiseFlow BehaviourFood TechnologyMicroemulsion +5

Linear viscoelastic behavior of commercial and model mayonnaise

Críspulo Gallegos, M. Berjano, L. Choplin

Journal of Rheology

Model MayonnaiseRheological MeasurementRheological Constitutive EquationEngineeringJ. Rheol +9

Transient flow of o/w sucrose palmitate emulsions

P. Partal, Antonio Guerrero, M. Berjano, +1

Journal of Food Engineering

RheologyBiophysicsTransient FlowEmulsion

Emulsification Rheokinetics of Nonionic Surfactant-Stabilized Oil-in-Water Emulsions

M.C. Sánchez, M. Berjano, Antonio Guerrero, +1

Langmuir

EngineeringEmulsification ProcessPolymer ScienceMechanical EngineeringPolymer Processing +9

Evolution of the microstructure and rheology of O/W emulsions during the emulsification process

M.C. Sánchez, M. Berjano, Antonio Guerrero, +2

The Canadian Journal of Chemical Engineering

Food ColloidEngineeringEmulsification ProcessFluid MechanicsMechanical Engineering +15

Flow behavior of sucrose stearate/water systems

C. Valenzuela Calahorro, José Muñoz, M. Berjano, +2

Journal of the American Oil Chemists Society

EngineeringSucrose StearateRheological PropertyMicelleWater Treatment +11

Temperature dependence of viscosity for sucrose laurate/water micellar systems

M. Berjano, Antonio Guerrero, J. Mu�oz, +1

Colloid & Polymer Science

EngineeringFood PhysicFood BiophysicsTemperature DependenceMicelle +5

FLOW BEHAVIOUR AND STABILITY OF OIL‐IN‐WATER EMULSIONS STABILIZED BY A SUCROSE PALMITATE

P. Partal, Antonio Guerrero, M. Berjano, +2

Journal of Texture Studies

Food ColloidChemical Enhanced Oil RecoveryFluid PropertiesViscous Oil RecoverySucrose Ester +11