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Listar FAII - Contribuciones a congresos científicos por autor "Gómez-Merino, Ana Isabel"
Mostrando ítems 1-4 de 4
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Activation energy in particle suspensions
Rubio-Hernández, Francisco José; Murillo-González, Santiago; Gómez-Merino, Ana Isabel; Páez-Flor, Nicolás Marcelo (2015-10-05)Assuming that the molar activation energy in a fluid is interpreted as a measure of the potential energy barrier required for the molecular movement [1], the viscosity of a fluid depends on the actual size of the molecules, ... -
Electrorheological behaviour of flour/olive oil dough
• 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-Hernández, Francisco José; Rubio Merino, Julia; Gómez-Merino, Ana Isabel; Cabello Arrabal, Sara María; Pérez Hidalgo, Cristina; Alcázar, Gonzalo; Lange, Alexandra[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 ... -
Rheological behaviour of fruit and milk-based smoothies
Two of the most important food attributes for today´s fast-moving lifestyle are convenience and healthiness [1-2]. Fast-moving lifestyle specifically affects to elderly people, who are prone to bad-nutrition due to their ...