Table 1 Yield stress, static and dynamic yield stress of fluid foods and food products

Product	Yield stress (Pa)	Static yield stress (Pa)	Dynamic yield stress (Pa)	References
Ketchup	22.8			Ofoli et al. (1987)
Mustard	34.0			Ofoli et al. (1987)
Apricot puree	17.4			Ofoli et al. (1987)
Milk chocolate	10.9			Ofoli et al. (1987)
Mayonnaise	1600-2300			Ofoli et al. (1987)
Tomato paste	83.9-84.9			De Kee et al. (1980)
Applesauce	58.6			Charm (1962)
Mustard	52-78			Campanella & Peleg (1987)
Applesauce	45-87			Campanella & Peleg (1987)
Ketchup	26-30			Missaire et al. (1990)
Tomato puree		34.4±3.7	28.1±4.2	Yoo et al. (1995)
		30.0±4.2	27.6±3.4	Yoo et al. (1995)
Apple sauce		77.3±0.0	48.2±4.7	Yoo et al. (1995)
		48.2±4.7	38.0±4.7	Yoo et al. (1995)
Tomato ketchup		51.3±5.0	40.6±4.5	Yoo et al. (1995)
		43.2±3.4	39.6±3.4	Yoo et al. (1995)
Spaghetti sauce		26.3±4.5	18.3±0.0	Yoo et al. (1995)
		24.8±3.4	21.9±0.0	Yoo et al. (1995)