RT Conference Proceedings
T1 Rheological behavior of a commercial milk-based sauce
A1 Rubio-Hernández, Francisco José
A1 Rubio Merino, Julia
A1 Gómez-Merino, Ana Isabel
A1 Cabello Arrabal, Sara María
A1 Pérez Hidalgo, Cristina
A1 Alcázar, Gonzalo
A1 Lange, Alexandra
K1 Reología
K1 Industria alimentaria - Innovaciones tecnológicas
AB • The acceptation of semisolid foods by consumers is greatlydetermined by their rheological properties.• Sauces are semisolid foods and, in general, show viscoplastic andshear-thinning viscous flow behaviours. On the other hand,viscoelastic properties are specifically significant in the handlingand quality control tasks.• As temperature changes cause alterations in physical and chemicalproperties of food components, which influence in texture, stability,taste, etc., a better understanding of the influence of this parameteron milk-based sauces would allow improve product quality.
YR 2019
FD 2019-10-21
LK https://hdl.handle.net/10630/18603
UL https://hdl.handle.net/10630/18603
LA eng
NO Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech.
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 19 ene 2026