Access our technical webinar on blood viscosity hosted by guest speaker, Dr. Gregory Sloop!Download Now →
n this application note, we present a method for characterizing the viscosity of mayonnaise, as well as other oil-in-water emulsions, that can be used to formulate new varieties with similar texture and rheology to full-fat mayonnaise that many people enjoy!
2009, we released the beloved m-VROC and in January of 2023, we released our new product, m-VROC II. Now only requiring 15 microliters, sample recovery, and sample retrieval, tackle your viscosity measurements with m-VROC II in your lab!
Check out our product introduction webinar!Download Now! →