Skip to main content
. 2018 Feb;75:211–222. doi: 10.1016/j.foodhyd.2017.08.020

Fig. 1.

Fig. 1

Surface dilatational rheology of DL from 2011 (a), 2012 (b) and 2013 (c). Undiluted DL (●) was diluted to 0.01% (◯), 0.1% (◇), 1% (△), 10% (□); DL measurements were compared to ultrapure water (✕).