Modeling the rheology of concentrated beverage emulsions

Roberto A. Buffo, Gary A. Reineccius

Research output: Contribution to journalArticlepeer-review

32 Scopus citations


A number of theoretical equations were tested against experimental measurements of viscosity of concentrated beverage emulsions in order to model their rheology. Seven samples of gum acacia were used as emulsifiers. All emulsions presented a Newtonian behavior. Best fit corresponded to the Einstein equation, both in its original form and expanded to include short-range colloidal forces. Oil droplets were assumed to be rigid spherical particles, not significantly affected by Brownian motion due to the viscosity of the bulk phase, and subjected to colloidal interactions of limited range.

Original languageEnglish (US)
Pages (from-to)267-272
Number of pages6
JournalJournal of Food Engineering
Issue number4
StatePublished - Mar 1 2002


  • Beverage emulsions
  • Modeling
  • Rheology


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