HAL (France)
open access
Why does the viscosity of mayonnaise increase when it is whipped energetically: a case for studying models linking volume fraction and viscosity of suspensions and emulsions
This supporting document is given in courses of food science and technology, when colloids are discussed. It is an introduction to the various models of viscosity that are often used for suspensions and emulsions such as mayonnaise sauce, focusing on the paradox of the increase in viscosity of the s
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