Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality
The molecular structure of Traditional Balsamic Vinegar (TBV) undergoes shear-induced and timedependent jamming transitions due to the high solute concentration and self-assembling phenomena of high molecular size melanoidins with very-long relaxation times (12 years at least or more than 25). The p...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2017-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/238 |
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