Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

By O. S. Toker, S. Karasu, M. Yılmaz, Safa Karaman. 2015

148 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/41d31600e2c674b1739026ec1ff97ca65928d7b4