Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein

Figure S1: Complex modulus (G*) as a function of the applied shear stress for the emulsions: (a) at 5 °C; (b) at 37 °C; Figure S2: Flow properties as a function of the shear rate between 0.1 and 100 s−1 for the emulsions at 37 °C: (a) Apparent viscosity (ηa) used in power law model fits; (b) shear s...

Descripción completa

Detalles Bibliográficos
Autores: Cofrades, Susana, Saiz, Arancha, Pérez-Mateos, Miriam, Garcimartín, Alba, Redondo-Castillejo, Rocío, Bocanegra, Aranzazu, Benedí, Juana, Álvarez, M. Dolores
Tipo de recurso: conjunto de datos
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/330635
Acceso en línea:http://hdl.handle.net/10261/330635
Access Level:acceso abierto
Descripción
Sumario:Figure S1: Complex modulus (G*) as a function of the applied shear stress for the emulsions: (a) at 5 °C; (b) at 37 °C; Figure S2: Flow properties as a function of the shear rate between 0.1 and 100 s−1 for the emulsions at 37 °C: (a) Apparent viscosity (ηa) used in power law model fits; (b) shear stress (σ) used in Casson model fits; Figure S3: Apparent viscosity (ηa) as a function of the time derived from three-step shear rate tests for the emulsions at 37 °C.

Similares en LA Referencia