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Rheological Behaviour in the Interaction of Lecithin and Guar Gum for Oil-in-Water Emulsions

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Academic year: 2020

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Figure

Table 1. Steady shear rheological parameters of emulsions and the yield stress values
Table 2. ANOVA of two factors with the interaction for the Carreau model parameters
Figure 3. The storage modulus (G’) and loss modulus (G’’) as a function of frequency for oil-in-water emulsions stabilized with different concentrations of mixing guar gum and lecithin
Figure 4. Comparison of complex (η*) and apparent vis-cosity (η) in the function of angular frequency (ω) and shear rate (γ).

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