Concepedia

M. Berjano

MB

14

Publications

504

Citations

12

H-Index

1992

Active since

Affiliations

Universidad de Sevilla(Current)

Universidad de Huelva

M. Berjano is an author at Universidad de Sevilla specializing in rheology, engineering, and food engineering.

Top concepts

RheologyEngineeringSoft MatterFood EngineeringMechanical EngineeringBiophysicsChemical Enhanced Oil RecoveryFluid DynamicsFluid PropertiesHealth

Publications per year

1992–2016

14

Publications

14

Linear Viscoelasticity of Salad Dressing Emulsions

J.M. Franco, M. Berjano, Críspulo Gallegos · Journal of Agricultural and Food Chemistry · 1997 · 71 citations

Food Chemistry, Oil Concentration, Linear Viscoelasticity +14

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

P. Partal, Antonio Guerrero, M. Berjano et al. · Journal of the American Oil Chemists Society · 1997 · 61 citations

Food Colloid, Engineering, Fluid Mechanics +19

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 et al. · Food Hydrocolloids · 1995 · 59 citations

Food Colloid, Light Mayonnaise, Flow Behaviour +7

Linear viscoelastic behavior of commercial and model mayonnaise

Críspulo Gallegos, M. Berjano, L. Choplin · Journal of Rheology · 1992 · 57 citations

Model Mayonnaise, Rheological Measurement, Rheological Constitutive Equation +11

Transient flow of o/w sucrose palmitate emulsions

P. Partal, Antonio Guerrero, M. Berjano et al. · Journal of Food Engineering · 1999 · 43 citations

Rheology, Biophysics, Transient Flow +1

Rows per page

1–5 of 14