Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.

Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances.

Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.

Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptancePresents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

1. Food Rheology: Scientific Development and Importance to Food Industry

Part I: Advances in Food Rheology 2. Rheology and Food Microstructure 3. Dynamics of Thixotropic Liquids and Time Dependency 4. From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception 5. Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food 6. Extensional Rheology in Food Processing 7. Applications of Rheological Data Into the Food Industry 8. Influence of Fibers and Particle Size Distribution on Food Rheology 9. Time–Temperature Superposition Principle and its Application to Biopolymer and Food Rheology

Part II: Product Specific Studies in Rheology 10. Rheology, Microstructure, and Functionality of Cheese 11. Creep–Recovery and Oscillatory Rheology of Flour-Based Systems 12. Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality 13. Food Gels: Gelling Process and New Applications 14. Influence of Sugar Substitute in Rheology of Fruit Gel 15. Rheological Properties of Gelatin and Advances in Measurement 16. Rheology and Texture of Basil Seed Gum: A New Hydrocolloid Source 17. Rheology of Emulsions 18. Advances in Yield Stress Measurements for Chocolate