Practical Food Rheology takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems.
This book provides industry-based food developers and rheologists a clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food.
Contents
1. Introduction – Why the Interpretive Approach?
- Rheology – What is in it for me?
- Case study
2. Viscosity and Oscillatory Rheology
- Food rheology
- Directions of rheological research
- Steady-state shear flow behaviour: viscosity
- Viscoelasticity and oscillation
- Process, rheology and microstructural interactions
- Rheology of soft solids
- Measuring instruments – practical aspects
3. Doppler Ultrasound-Based Rheology
- Ultrasound transducers
- Flow adapte
- Acoustic properties
- Electronics, signal processing and software
- Pipe flow and fluid models
- Rheometry
- Examples
4. Hydrocolloid Gums – Their Role and Interactions in Foods
- Behaviour of hydrocolloid gums in solutio
- Hydrocolloid gelation and gel rheology
- Hydrocolloid–hydrocolloid interactions
- Hydrocolloids in foods – role and interactions
5. Xanthan Gum – Functionality and Application
- Xanthan molecular structure and its influence on functionality
- The conformational states of xanthan gum
- Food ingredients and their effects on xanthan gum functionality
- Food processing and its impact on xanthan gum functionality
- Food structures
- Applications
6. Alginates in Foods
- Alginate source and molecular structure
- Alginate hydrogels
- Alginic acid
- Alginate solutions
- Enzymatically tailored alginate
- Alginates as food additive
7. Dairy Systems
- Fluid milk
- Solid cheese
- Rheological properties of semi-solid dairy foods
- Effect of oral processing on interpretation of rheological measurement
8. Relationship between Food Rheology and Perception
- Rheology and thickness perception
- Rheology and flavour perception
- Mixing, microstructure, gels and mouthfeel
- Beyond shear rheology
9. Protein-Stabilised Emulsions and Rheological Aspects of Structure and Mouthfeel
- Processing and stability of emulsions
- Oral processes
- In vitro measurements of sensory perception
10. Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods
- Design and control of material properties of foods inside people
- Reconstructing foods to be healthy and control dietary intake
Index
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