Titlebook: Rheology of Semisolid Foods; Helen S. Joyner Book 2019 Springer Nature Switzerland AG 2019 Food Rheology.Semisolid Foods.Novel Rheometry.F

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Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributeseriences of orally processing a food. This chapter discusses the various historical approaches which have been used to understand the relevant forces during oral processing of semisolid food products and presents the trends and relationships which have been established.

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Introduction: Measuring Rheological Properties of Foodserials may be characterized as viscous, viscoelastic and elastic materials. Rheological measurements of foods can be conducted in rotational or oscillatory modes, and provide valuable information about food flow and viscoelastic behaviors. They can also be used to evaluate food behaviors over a rang

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LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods occurring during processing and consumption compared to traditional rheometry. This chapter focuses on a detailed description of LAOS measurements, including theory, testing method, data interpretation, and corrections. It also discusses LAOS application to food systems with different core structur

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Structuring Semisolid Foodstructures can be modified during their manufacturing process by either altering processing parameters or adding functional ingredients. Functional ingredients for creating and altering food microstructures include proteins, polysaccharides, and lipids are introduced; key food structural features inc

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Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributesnt a unique challenge for study because they frequently display non-Newtonian behavior and because the final judgement of a food’s texture is performed orally by the consumer. Therefore, it is critical to understand how the rheological properties that can be measured instrumentally relate to the exp