Rheological Characterization of Creams

The cream’s apparent viscosity was determined using a controlled-stress rheometer (AR-1000, TA Instruments, New Castle, DE, USA), equipped with a cone-and-plate geometry (acrylic cone, 6 cm diameter, and 2° angle). The bottom plate temperature was kept constant using a circulating bath (Circulating Bath 1156D, VWR International, Carnaxide, Portugal). Samples were equilibrated to 25 °C for about 15 min and then gently homogenized and placed carefully (approximately 2 mL) on the top of the bottom plate to minimize the damage to the sample structure and avoid trapping air bubbles. Flow curves were obtained by applying a continuous shear stress ramp (0 to 3 Pa) for 3 min [17 (link)].