• Activation energy in particle suspensions 

      Rubio-Hernandez, Francisco Jose; Murillo-González, Santiago; Gomez-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 

      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 ...
    • Rheological behaviour of fruit and milk-based smoothies 

      Rubio-Merino, Julia; Rubio-Hernandez, Francisco Jose; Gomez-Merino, Ana Isabel (2017-09-12)
      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 ...