ArticleScientific reports2021
Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Comparative Evaluation of Portable and Benchtop NIR Spectroscopy and Hyperspectral Imaging for Detecting Honey Adulteration.Sensors (Basel, Switzerland) · 2026Article
- Evaluating Honey Adulteration Through Physicochemical Characterization and Liquid Chromatography-Mass Spectrometry-Based Sugar Profiling.Foods (Basel, Switzerland) · 2026Article
- Physicochemical and Rheological Characteristics of Monofloral Honeys-Kinetics of Creaming-Crystallization.Foods (Basel, Switzerland) · 2025Article
- Article
- Tracking of Thermal, Physicochemical, and Biological Parameters of a Long-Term Stored Honey Artificially Adulterated with Sugar Syrups.Molecules (Basel, Switzerland) · 2023Article
- A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data.Current research in food science · 2023Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to assess the influence of different adulteration agents (agave, maple, corn, rice and inverted sugar) on honey rheology. There was studied the influence of different percentages of adulteration agent on steady state and dynamic state rheology but also on rheology in the negative temperature domain. The authentic honey and adulterated ones behaved as a Newtonian fluid with a liquid-like behavior (G">>G'). Regarding the physicochemical parameters analyzed (moisture and sugar content), significant changes depending on the adulteration agent/degree used were observed. The viscoelastical parameters (η*-complex viscosity, G' -elastic modulus and G"-viscous modulus) and glass transition temperature (T
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