{
  "abstract": "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 sauce when it is energetically whisked, but no oil is added, so that the volume fraction of emulsions does not change. Exercises are proposed, and references are provided to state-of-the-art articles regarding the various topics covered.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 3,
  "authors": [
    {
      "name": "Hervé This, Vo Kientza"
    },
    {
      "name": "Paul Menut"
    },
    {
      "name": "Cassandre Leverrier"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/0kx52r8jybk9b.bib",
  "cited_by": 0,
  "doi": null,
  "fulltext_url": null,
  "id": "0kx52r8jybk9b",
  "issns": [
    "2431-0859",
    "2431-0859"
  ],
  "landing_url": "https://hal.inrae.fr/hal-05845052v1",
  "language": "en",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.chim"
    ]
  ],
  "openalex": null,
  "pdf_url": "https://hal.inrae.fr/hal-05845052/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-28",
  "publisher": "AgroParisTech - INRAE International Centre of Molecular and Physical Gastronomy",
  "ris": "https://research.draconitic.com/paper/0kx52r8jybk9b.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:18:03Z",
      "native_id": "hal-05845052",
      "source": "hal",
      "url": "https://hal.inrae.fr/hal-05845052v1"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "hal:0.chim",
      "subfield": "general"
    }
  ],
  "title": "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",
  "title_text": "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",
  "type": "peer-reviewed",
  "updated_at": "2026-11-01T12:20:45Z",
  "url": "https://research.draconitic.com/paper/0kx52r8jybk9b",
  "venue": "International Journal of Molecular and Physical Gastronomy",
  "versions": []
}