A review of the rheological properties of dilute and concentrated food emulsions. Issue 1 (10th June 2019)

• Record Type: Journal Article
• Authors: Zhu, Yuqing; Gao, Hongxia; Liu, Wei; Zou, Liqiang; McClements, David Julian
• Is Part Of: Journal of texture studies. Volume 51:Issue 1(2020)
• Page Start: 45
• Page End: 55
• Publication Date: 2019-06-10
• Subjects: emulsions -- modulus -- nanoemulsions -- rheology -- viscosity; Food texture -- Periodicals; Food -- Composition -- Periodicals; 664.02
• DOI: 10.1111/jtxs.12444
• Languages: English
• ISSNs: 0022-4901

Abstract

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.