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, ...

• 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 ...