• 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 other hand,
viscoelastic properties are specifically significant in the handling
and quality control tasks.
• As temperature changes cause alterations in physical and chemical
properties of food components, which influence in texture, stability,
taste, etc., a better understanding of the influence of this parameter
on milk-based sauces would allow improve product quality.
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