231085
Rheology of Food
- Dealing with a hierarchical material
- Suspension, emulsion
and interfaces foams,
biopolymer gels and
mixtures
- relationships between
deformation, stresses and
the resulting rheological
properties such as
viscosity, elasticity or
viscoelasticity
- Provide understanding
of the self-assembly of
food ingredients on the
colloidal level
- Suspension, emulsion
and interfaces foams,
biopolymer gels and
mixtures
- Rheology and human perception
- during mastication
- Tongue and mouth
senses aggregates
greater than 20 μm
- Tongue and mouth
senses aggregates
greater than 20 μm
- during mastication
- Flow phenomena
- nano- and microstructure
resists the applied stress
and reversibly deforms
- Squeeze flow and
lubrication flow
- nano- and microstructure
resists the applied stress
and reversibly deforms
- Importance
- flow proerties define food
structure during
manufacturing/preparation
- physiologically in mouth,
stomach, and intestine
- flow proerties define food
structure during
manufacturing/preparation
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