
Advances in Food Rheology and Its Applications
Development in Food Rheology
- 2nd Edition - September 13, 2022
- Imprint: Woodhead Publishing
- Editors: Jasim Ahmed, Santanu Basu
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 9 8 3 - 4
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 9 8 4 - 1
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one… Read more

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Request a sales quoteAdvances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition 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.
This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties.
As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels.
Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference.
- Considers the impact of artificial intelligence and machine vision on rheological characterization and process control
- Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling
- Covers thermodynamic approach of rheology and interfacial rheology
- Explains various gel systems rheology, including bogels and organogo gels
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Food rheology: Scientific development and importance to the food industry
- 1 Rheology and food
- 2 Innovations in rheological measurements of food
- 3 About the book
- Part I: Advances in Food Rheology
- Chapter 1. Interfacial rheology of food: protein as a model food
- Abstract
- 1.1 Introduction
- 1.2 Interfacial rheology: basic concepts and characterization techniques
- 1.3 Proteins at food interfaces
- 1.4 Interfacial rheological analysis
- 1.5 Vegetable proteins: the new trend in the food industry
- 1.6 Foams and emulsions in food: the role of the proteins
- 1.7 Conclusions
- References
- Chapter 2. Rheology and food microstructure
- Abstract
- 2.1 Solution rheology
- 2.2 Oscillatory shear rheology
- 2.3 The cascade approach in gelation theory
- 2.4 Low-solid mixed systems
- 2.5 High-solid systems
- 2.6 High-pressure effects on globular protein systems
- References
- Chapter 3. Dynamics of thixotropic liquids and time dependency
- Abstract
- Symbols
- 3.1 Introduction
- 3.2 Rheological models of thixotropic fluids
- 3.3 Identifying the parameters for a selected model of thixotropic behavior
- 3.4 Examples of real thixotropic fluids
- 3.5 Applications of rheological models of thixotropic behavior for solving selected engineering tasks
- 3.6 Future trends in thixotropic fluid modeling
- 3.7 Conclusions
- Acknowledgment
- References
- Chapter 4. Rheology to tribology: applications of tribology in studying food oral processing and texture perception
- Abstract
- 4.1 Introduction
- 4.2 Tribometer—principle, operation, measurement of lubrication properties and different types
- 4.3 Sensory perception and tribology
- 4.4 Conclusions
- References
- Chapter 5. Large amplitude oscillatory shear measurement and Fourier-transform rheology: application to food
- Abstract
- 5.1 Introduction
- 5.2 LAOS methods and data analysis
- 5.3 Applications
- 5.4 Summary
- 5.5 Conclusions
- References
- Chapter 6. Extensional rheology in food processing
- Abstract
- 6.1 Introduction and basic concept
- References
- Chapter 7. Applications of rheological data in the food industry
- Abstract
- 7.1 Introduction
- 7.2 Pressure drop in pipe flow
- 7.3 Heat transfer calculations
- 7.4 Computational fluid dynamics
- 7.5 Yield stress measurement
- 7.6 Future trends
- 7.7 Conclusions
- References
- Chapter 8. Application of artificial intelligence and machine learning to food rheology
- Abstract
- 8.1 The need for modeling
- 8.2 Artificial intelligence and machine learning
- 8.3 Machine learning problem workflow
- 8.4 Deep learning problem solving workflow
- 8.5 Applications
- 8.6 Non-Newtonian fluids
- 8.7 Semisolid and solid foods
- 8.8 Stress relation
- 8.9 Conclusions
- References
- Chapter 9. Time-temperature superposition principles: applicability in food and biopolymer rheology
- Abstract
- 9.1 Introduction
- 9.2 Time-temperature superposition for TTSP
- 9.3 TTSP for viscoelastic materials
- 9.4 Elastic modulus and relaxation modulus superposition
- 9.5 Superposition and the Williams-Landell-Ferry equation
- 9.6 Time-temperature-stress superposition principle
- 9.7 Constructing TTSP master curve for dynamic moduli
- 9.8 Other TTSP approaches for oscillatory rheology
- 9.9 TTSP for creep behavior
- 9.10 Constructing of master curve based on the Williams–Landel–Ferry equation
- 9.11 Failures of the TTS curves
- 9.12 Applications
- 9.13 Conclusions
- References
- Chapter 10. Influence of dietary fibers and particle size distribution on food rheology
- Abstract
- 10.1 Introduction
- 10.2 Origin of the fibers in the preparation of a paste
- 10.3 Composition of the fibers in soluble and insoluble part
- 10.4 Rheological measurements
- 10.5 Important properties of the fiber for its rheological behavior in suspensions
- 10.6 Influence of valve homogenization and shearing on the rheological properties of fiber suspensions
- 10.7 Concluding remarks
- References
- Part II: Product Specific Studies in Rheology
- Chapter 11. Rheology, microstructure, and functionality of cheese
- Abstract
- 11.1 Introduction
- 11.2 Rheology of cheese
- 11.3 Cheese microstructure
- 11.4 Cheese functionality
- References
- Chapter 12. Rheology and microstructure of yogurt
- Abstract
- 12.1 Introduction
- 12.2 Yogurt
- 12.3 Tribology of yogurt
- 12.4 Microstructure of yogurt
- 12.5 Influence of nonthermal treatment on yogurt rheology
- 12.6 Conclusions
- References
- Chapter 13. Food gels: Gelling process and new applications
- Abstract
- 13.1 Introduction
- 13.2 Gel types and gelation mechanisms
- 13.3 Rheological characterization of gels
- 13.4 Rheological behaviors of different gums
- References
- Chapter 14. Influence of sugar substitutes in rheology of fruit gel
- Abstract
- 14.1 Introduction
- 14.2 Food gels
- 14.3 Fruit gels
- 14.4 Fruit gel rheology
- 14.5 Effect of sugar substitution in fruit gel rheology
- 14.6 Molecular fingerprint and rheological attributes of fruit gels manufactured with low-calorie sweeteners
- 14.7 Conclusions
- References
- Chapter 15. Rheology and texture of basil seed gum: a new hydrocolloid source
- Abstract
- 15.1 Introduction
- 15.2 Basil (Ocimum)
- 15.3 Basil seed mucilage
- 15.4 Future trends
- Acknowledgments
- References
- Chapter 16. Creep–recovery and oscillatory rheology of flour-based systems
- Abstract
- 16.1 Elastic, viscous, and viscoelastic behavior
- 16.2 Linear viscoelastic tests
- 16.3 Creep–recovery and oscillatory rheological measurement of flour-based systems
- 16.4 Conclusions
- References
- Chapter 17. Rheological properties of gluten-free bread doughs and their modification: improve bread quality
- Abstract
- 17.1 Introduction
- 17.2 Gluten flour dough versus gluten-free flour doughs
- 17.3 Rheological tests on gluten-free doughs
- 17.4 Effect of dough hydration on dough rheology and bread quality
- 17.5 Effect of fiber addition on gluten-free doughs rheology
- 17.6 Effect of protein enrichment
- 17.7 Effect of hydrothermal treatments assisted by microwave radiation of gluten-free flours and starches
- 17.8 Conclusions
- Acknowledgments
- References
- Chapter 18. Rheology and rheological measurements of starch
- Abstract
- 18.1 Introduction
- 18.2 Rheological measurements of starch
- 18.3 Conclusions
- References
- Chapter 19. Nonlinear viscoelastic rheology of wheat dough
- Abstract
- 19.1 Introduction
- 19.2 Theoretical background
- 19.3 Using classical constitutive models to describe dough rheology
- 19.4 Conclusions
- References
- Chapter 20. Rheology of gelatin and advances in rheological measurements
- Abstract
- 20.1 Introduction
- 20.2 Structure and amino acid composition
- 20.3 Melting and glass transition temperature
- 20.4 Gel point
- 20.5 Bloom value
- 20.6 Viscosity
- 20.7 Gelation mechanism
- 20.8 Rheological behavior of gelatin gel
- 20.9 Factors affecting the gelatin rheology
- 20.10 Advances in gelatin measurement techniques
- 20.11 Conclusions
- References
- Chapter 21. Emulsion rheology
- Abstract
- 21.1 Introduction
- 21.2 Major factors affecting the rheology of emulsions
- 21.3 Case studies on nanoemulsion and pickering emulsions
- 21.4 Future trends
- References
- Chapter 22. Rheology of food hydrogels, and organogels
- Abstract
- 22.1 Introduction
- 22.2 Rheological characterization
- 22.3 Textural characterization
- 22.4 Concluding remarks
- References
- Chapter 23. Rheology of food bigel system
- Abstract
- 23.1 Introduction
- 23.2 Preparation methods of bigels
- 23.3 Characterization of bigels
- 23.4 Industrial uses and food applications: future perspectives
- 23.5 Conclusions
- References
- Chapter 24. Advances in yield stress measurements for chocolate
- Abstract
- 24.1 Introduction
- 24.2 Chocolate: ingredients and manufacturing process
- 24.3 Rheological behavior of chocolate type dispersions: yield stress
- 24.4 Rheological models
- 24.5 Effect of formulation and processing on chocolate yield stress
- 24.6 Conclusions
- References
- Index
- Edition: 2
- Published: September 13, 2022
- Imprint: Woodhead Publishing
- No. of pages: 784
- Language: English
- Paperback ISBN: 9780128239834
- eBook ISBN: 9780128239841
JA
Jasim Ahmed
SB