• Electrorheological behaviour of flour/olive oil dough 

      Rubio Merino, Julia; Rubio-Hernandez, Francisco Jose; Gomez-Merino, Ana Isabel (2019-10-21)
      • Changes in flow properties upon the application of an electrical field can be evaluated using of electrorheological techniques. • The fact that it had shown successful to reduce the fat content [1] has aimed us to ...
    • Rheological behavior of a commercial milk-based sauce 

      Rubio-Hernandez, Francisco Jose; Rubio Merino, Julia; Gomez-Merino, Ana Isabel; Cabello Arrabal, Sara María; Pérez Hidalgo, Cristina; [et al.] (2019-10-21)
      • The acceptation of semisolid foods by consumers is greatly determined by their rheological properties. • Sauces are semisolid foods and, in general, show viscoplastic and shear-thinning viscous flow behaviours. On the ...