A review of the rheological properties of dilute and concentrated food emulsions

Abstract

Rheology is a powerful and versatile analytical tool for providing information about changes in the composition, structure, and interactions of food emulsions. Moreover, an understanding of emulsion rheology is essential for designing efficient food processing operations and emulsion‐based foods with the desired physicochemical, sensory, and nutritional attributes, such as appearance, texture, flavor, shelf life, and bioavailability. This article provides a brief overview of the current understanding of food emulsions, with a focus on how their viscosity is related to the properties of the emulsion droplets present.

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

“…Rheological properties refer to the deformation and flow properties of a substance under external forces. The rheological properties of foods influence their processability, texture, mouthfeel, and shelf life . The main factors affecting the rheological properties of foods were temperature, processing methods, and food ingredients .…”

“…The rheological properties of foods influence their processability, texture, mouthfeel, and shelf life . The main factors affecting the rheological properties of foods were temperature, processing methods, and food ingredients . As the main ingredient of starch‐based foods, it was reported that the granular swelling of starches were significantly related to the rheological properties of starch‐based foods .…”

“…[5] The main factors affecting the rheological properties of foods were temperature, processing methods, and food ingredients. [5,6] As the main ingredient of starch-based foods, it was reported that the granular swelling of starches were significantly related to the rheological properties of starch-based foods. [7][8][9][10] As detailed by Doublier, [8] the degree of swelling determined the friction among the swollen starch granules, which affected their rheological properties.…”

Concentrated phase emulsion with multicore morphology under shear: A numerical study

“…In (b) a larger number of cores (N = 19), each of diameter D i = 20 lattice sites, is included within a circular drop, of diameter D O = 136 lattice sites, immersed in a further fluid. In both cases, the area fraction A f = N πR 2 i /πR 2 O occupied by the cores is approximately 0.4, considerably below the close packing limit (∼ 0.74), but sufficiently high to be far from the diluted regime and well within the concentrated one [49]. Such emulsions are initially relaxed towards a nearequilibrium state, and afterwards a symmetric shear is applied, by moving the top wall along the positive y-axis with velocity v w and the bottom one along the opposite direction with velocity −v w .…”

From tastes good to mouth‐feels good: A remark for the 50 years success of the Journal of Texture Studies

“…Articles in this issue are invited contributions from some well‐established researchers in the field. A review on the rheological properties of food emulsions deals with the fundamental causes of food texture (Zhu, Gao, Liu, Zou, & McClements, ). Extensional rheology adds a new dimension to food rheology research (Surber, Jaros, & Rohm, ).…”