Rheology of food materials

Current Opinion in Colloid and Interface Science

Volumn 16, Issue 1, 2011, Pages 36-40

  Fischer, Peter ^a   Windhab, Erich J ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Emulsions; Flow geometries; Foams; Interfacial rheology; Microstructure; Rheology; Soft glasses; Squeeze flow; Suspensions; Tribology

Indexed keywords

FLOW GEOMETRIES; INTERFACIAL RHEOLOGY; SOFT GLASS; SQUEEZE FLOW; SUSPENSIONS;

ELASTICITY; FOOD PROCESSING; GLASS; MICROSTRUCTURE; SUSPENSIONS (FLUIDS); TRIBOLOGY; VISCOSITY;

RHEOLOGY;

EMULSION; FLOW KINETICS; FOAM; FOOD COMPOSITION; FOOD PROCESSING; REVIEW; SUSPENSION;

EID: 78751701130     PISSN: 13590294     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cocis.2010.07.003     Document Type: Review

References (123)

1. Fischer P., Pollard M., Erni P., Marti I., Padar S. Rheological approaches to food systems. C. R. Physique 2009, 10:750-760.
2. Walstra P. Physical Chemistry of Foods 2003, Marcel Dekker, New York.
3. Trappe V., Sandkühler P. Colloidal gels: low-density disordered solid-like states. Curr. Opin. Colloid Interface 2004, 8:494-500.
4. Donald A. Food for thought. Nat Mater 2004, 3:579.
5. Mezzenga R., Schurtenberger P., Burbidge A., Michel M. Understanding foods as soft materials. Nat Mater 2005, 4:729.
6. Dickinson E. Colloid science of mixed ingredients. Soft Matter 2006, 2(8):642-652.
7. Stokes J., Frith W. Rheology of gelling and yielding soft matter systems. Soft Matter 2008, 4:1133-1140.
8. Gidley M., Gothard M. Structure and rheology in plant-based foods: cell walls, cells, and tissues. Proceedings of the 5th International Symposium on Food Rheology and Structure 2009, 46-51.
9. van Puyvelde P., Antonov Y.A., Moldenaers P. Morphology evolution of aqueous biopolymer emulsions during a weak shear flow. Food Hydrocoll. 2003, 17(3):327-332.
10. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll 2003, 17(1):25-39.
11. Piazza L., Gigli J., Bulbarello A. Interfacial rheology study of espresso coffee foam structure and properties. J Food Eng 2008, 84(3):420-429.
12. Fischer P., Erni P. Emulsion drops in external flow fields-the role of liquid interfaces. Curr Opin Colloid Interface Sci 2007, 12:196-205.
13. McClements D.J. Food emulsions: Principles, Practice, and Techniques 2005, CRC Press, Boca Raton. 2nd Edition.
14. Friberg S. Food Emulsions 2003, CRC Press, Boca Raton, FL. 4th Edition.
15. Wildmoser H., Scheiwiller J., Windhab E. Impact of disperse microstructure on rheology and quality aspects of ice cream. LWT - Lebensmittel-Wissenschaft und-Technologie 2004, 37(8):817-891.
16. Soukoulis C., Lebesi D., Tzia C. Enrichment of ice cream with dietary fibre: effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chem 2009, 115(2):665-671.
17. Akalin A., Karagozlu C., Ender G. Effects of aging time and storage temperature on the rheological and sensory characteristics of whole ice cream. Milchwissenschaft - Milk Sci. Int. 2008, 63(3):293-295.
18. Marze S., Saint-Jalmes A., Langevin D. Protein and surfactant foams: linear rheology and dilatancy effect. Coll. Surf. A - Physicochem. Eng. Aspects 2005, 263:121-128.
19. Jakubczyk E., Niranjan K. Transient development of whipped cream properties. J Food Eng 2006, 77(1):79-83.
20. Chavez-Montes B., Choplin L., Schaer E. Rheological characterization of wet food foams. J. Texture Stud. 2007, 38(2):236-252.
21. Lal S., O'Connor C., Eyres L. Application of emulsifiers/stabilizers in dairy products of high rheology. Adv. Coll. Interf. Sci. 2006, 123-126:433-437.
22. Muliawan E., Hatzikiriakos S. Rheology of mozzarella cheese: extrusion and rolling. Int Dairy J 2008, 18(6):615-623.
23. Burey P., Bhandari B., Rutgers R., Halley P., Torley P. Confectionery gels: a review on formulation, rheological and structural aspects. Int J Food Prop 2009, 12(1):176-210.
24. Walkenström P., Hermansson A.-M. Microstructure in relation to flow processing. Curr. Opin. Coll. Interf. Sci. 2002, 7:413-418.
25. Wolf B., Frith W. String phase formation in biopolymer aqueous solution blends. J Rheol 2003, 47(5):1151-1170.
26. Walther B., Walkenström P., Hermansson A.-M., Fischer P., Windhab E.J. Flow processing and gel formation-a promising combination for the design of the shape of gelatin drops. Food Hydrocolloids 2002, 16:633.
27. Erni P., Cramer C., Marti I., Windhab E.J., Fischer P. Continuous flow structuring of anisotropic biopolymer particles. Adv. Colloid Interf. Sci. 2009, 150:16-26.
28. Steffe J. Rheological Methods in Food Process Engineering 1996, Freeman Press, East Lansing.
29. Aguilera J. Microstructure and food product engineering. Food Technol 2000, 54(11):56-65.
30. Windhab E., Dressler M., Feigl K., Fischer P., Megias-Alguacil D. Emulsion processing-from single-drop deformation to design of complex processes and products. Chem Eng Sci 2005, 60:2101-2113.
31. Genovese D., Lozano J., Rao M. The rheology of colloidal and noncolloidal food dispersions. J Food Sci 2007, 72(2):R11-R20.
32. Chhabra R. Bubbles, Drops, and particles in Non-Newtonian Fluids 2007, Taylor and Francis, Boca Raton.
33. Beckett S. The Science of Chocolate 2008, RSC Publishing, Cambridge.
34. Fischer P., Pollard M., Windhab E. Proceedings of the 5th International Symposium on Food Rheology and Structure 2009, Institute of Food Science and Nutrition, Zurich.
35. Singh R., Heldman D. Introduction to Food Engineering 2009, Academic Press, Amsterdam.
36. Ahmed J., Ramaswany H., Kasapis S., Boye J. Novel food processing-Effects on rheological and functional properties 2010, CRC Press, Boca Raton.
37. Rosenthal A. Food Texture 1999, Aspen Publishers, Gaithersburg, Measurement and perception.
38. Nishinari K. Rheology, food texture and mastication. J. Texture Stud. 2004, 113-124.
39. Foegeding E., Drake M. Invited review: sensory and mechanical properties of cheese texture. J Dairy Sci 2007, 90(4):1611-1624.
40. Foegeding E. Rheology and sensory texture of biopolymer gels. Curr Opin Colloid Interface Sci 2007, 12:242-250.
41. Nishinari K. Texture and rheology in food and health. Food Sci. Tech. Res. 2009, 15(2):99-106.
42. Chen J. Food oral processing-a review. Food Hydrocoll. 2009, 23(1):1-25.
43. Loret C., Hartmann C., Martin C. Rheological and Sensory Characterization of a Swallowed Food Bolus. Proceedings of the 5th International Symposium on Food Rheology and Structure 2009, 70-73.
44. Strassburg J., Burbidge A., Hartmann C. Identification of tactile mechanisms for the evaluation of object sizes during texture perception. Food Qual Prefer 2009, 20(4):329-334.
45. Lenfant F., Loret C., Pineau N. Perception of oral food breakdown. the concept of sensory trajectory. Appetite 2009, 52(3):659-667.
46. McClement D. Understanding and Controlling the Microstructure of Complex Foods 2007, CRC Press, Boca Raton.
47. Hermansson A.-M., Nydén M., Lorén N. Structured Biomaterials - Structure Dynamics and Properties. Proceedings of the 5th International Symposium on Food Rheology and Structure 2009, 30-37.
48. Hullberg A., Bertram H. Relationships between sensory perception and water distribution determined by low-field nmr t-2 relaxation in processed pork. Meat Sci 2005, 69(4):709-720.
49. Mossaz S., Jay P., Magnin A., Panouille M., Saint-Eve A., Déléris I., Juteau A., Souchon J. Measuring and predicting the spreading of dairy products in the mouth: sensory, instrumental and modelling approaches. Food Hydrocolloids 2010, 24:681-688.
50. Servais C., Ranc H., Roberts I. Determination of chocolate viscosity. J. Texture Stud. 2004, 34:467-497.
51. Marti I., Höfler O., Fischer P., Windhab E. Rheology of concentrated suspensions containing mixtures of spheres and fibres. Rheol. Acta 2005, 44:502.
52. Do T., Hargreaves J., Wolf B., Hort J., Mitchell J. Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. J Food Sci 2007, 72:541-552.
53. Gunes D., Scirocco R., Mewis J., Vermant J. Flow-induced orientation of non-spherical particles: effect of aspect ratio and medium rheology. J. Non-Newtonian Fluid Mech. 2008, 155:39-50.
54. Do T., Vieira J., Hargreaves J.M., Wolf B., Mitchell J.R. Impact of limonene on the physical properties of reduced fat chocolate. J. Amer. Oil Chem. Soc. 2008, 85(10):911-920.
55. Barnes H. The yield stress - a review or Παντα Ρει - everything flows. J. Non-Newtonian Fluid Mech. 1999, 81(1-2):133-178.
56. Moller P., Mewis J., Bonn D. Yield stress and thixotropy: on the difficulty of measuring yield stresses in practice. Soft Matter 2006, 2(4):274-283.
57. Barnes H. The 'yield stress myth?' paper-21years on. Appl. Rheol. 2007, 17(4):43110.
58. Meeten G.H. Squeeze-flow and vane rheometry of a gas-liquid foam. Rheol. Acta 2008, 47:883-894.
59. Glenn T., Keener K., Daubert C. A mixer viscometry approach to use vane tools as steady shear rheological attachments. Appl. Rheol. 2000, 10(2):80-89.
60. Barnes H.A., Nguyen Q.D. Rotating vane rheometry-a review. J. Non-Newtonian Fluid Mech. 2001, 98:1-14.
61. Roos H., Bolmstedt U., Axelsson A.A. Evaluation of new methods and measuring systems for characterisation of flow behaviour of complex foods. Appl. Rheol. 2006, 16(1):19-25.
62. Schatzmann M., Bezzola G., Minor H.-E., Windhab E., Fischer P. Rheometry for large-particulated fluids: Analysis of the ball measuring system and comparison to debris flow rheometry. Rheol. Acta 2009, 48:715-733.
63. Lidell P., Boger D.V. Yield stress measurements with the vane. J. Non-Newtonian Fluid Mech. 1996, 63(2-3):235-261.
64. Sherwood J., Meeten G. The use of the vane to measure the shear modulus of linear elastic solids. J. Non-Newtonian Fluid Mech. 1991, 41(1-2):101-118.
65. Baravian C., Lalante A., Parker A. Vane rheometry with a large, finite gap. Appl. Rheol. 2002, 12(2):81-87.
66. Dinser S., Dual J., Häusler K. Novel instrument for parallel superposition measurements. Proceedings of the XVth International Congress on Rheology - AIP Conferences Proceedings 2008, 1027:1186-1188.
67. Birkhofer B., Jeelani S., Windhab E., Ouriev B., Lisner K., Braun P., Zeng Y. Monitoring of fat crystallization process using uvp-pd technique. Flow Measure. Inst. 2008, 19:163-169.
68. Meeten G.H. Yield stress of structured fluids measured by squeeze flow. Rheol. Acta 2000, 39:399-408.
69. Meeten G.H. Squeeze flow of soft solids between rough surfaces. Rheol. Acta 2004, 43:6-16.
70. Burbidge A., Servais C. Squeeze flow of apparently lubricated thin films. J. Non-Newtonian Fluid Mech. 2004, 124:115-127.
71. Engmann J., Burbidge A. Squeeze flow theory and applications to rheometry: a review. J. Non-Newtonian Fluid Mech. 2005, 132(1-3):1-27.
72. Dobraszczyk B., Morgenstern M. Rheology and the breadmaking process. J Cereal Sci 2003, 38:229-245.
73. Kim Y.-R., Cornillon P., Campanella O., Stroshine R., Lee S., Shim J. Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting. J Food Sci 2008, 73(1):E1-E8.
74. van Vliet T. Strain hardening as an indicator of bread-making performance: a review with discussion. J Cereal Sci 2008, 48(1):1-9.
75. Lefebvre J. Nonlinear, time-dependent shear flow behaviour, and shear-induced effects in wheat flour dough rheology. J Cereal Sci 2009, 49(2):262-271.
76. Amirkaveei S., Dai S., Newberry M., Qi F., Shahedi M., Tanner R. A comparison of the rheology of four wheat flour doughs via a damage function model. Appl. Rheol. 2009, 19(3):34305.
77. Kouassi-Koffi J., Launay B., Davidou S., Kouamé L., Michon C. Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates. Rheol. Acta 2010, 49:275-283.
78. Dobraszczyk B., Morgenstern M. Biaxial extension of wheat flour doughs: lubricated squeezing flow and stress relaxation properties. J. Texture Stud. 2008, 39:496-529.
79. Charalambides M., Wanigasooriya L., Williams J., Chakrabarti S. Biaxial deformation of dough using the bubble inflation technique. i. experimental. Rheol. Acta 2002, 41:532-540.
80. Charalambides M., Wanigasooriya L., Williams J. Biaxial deformation of dough using the bubble inflation technique. ii. numerical modelling. Rheol. Acta 2002, 41:541-548.
81. Tanner R., Dai S., Qi F. Bread dough rheology in biaxial and step-shear deformations. Rheol. Acta 2008, 47(7):739-749.
82. Charalambides M., Wanigasooriya L., Williams J., Goh S., Chakrabarti S. Large deformation extensional rheology of bread dough. Rheol. Acta 2006, 46:239-248.
83. Ng T., McKinley G., Padmanabhan M. Linear to non-linear rheology of wheat flour dough. Appl. Rheol. 2006, 16(5):265-274.
84. Ng T., McKinley G. Power law gels at finite strains: the nonlinear rheology of gluten gels. J Rheol 2008, 52(2):417-449.
85. Tanner R., Qi F., Dai S. Bread dough rheology and recoil. i. recoil and relaxation. J. Non-Newton. Fluid Mech. 2007, 143:107-119.
86. Tanner R., Qi F., Dai S. Bread dough rheology and recoil. i. rheology. J. Non-Newtonian Fluid Mech. 2008, 148(1-3):33-40.
87. Clasen C., Gearing B., McKinley G. The flexure-based microgap rheometer (fmr). J Rheol 2006, 50(6):883-905.
88. Dresselhuis D., Klok H., Stuart M., de Vries R., van Aken G., de Hoog E. Tribology of o/w emulsions under mouth-like conditions: determinants of friction. Food Biophys 2007, 2:158-171.
89. Heyer P., Läuger J. Correlation between friction and flow of lubricating greases in a new tribometer device. Lubrication Sci. 2009, 21:253-268.
90. Clasen C., Kavehpour H., McKinley G. Bridging tribology and microrheology of thin films. Appl. Rheol. 2010, 20:45049.
91. Bongaerts J., Rossetti D., Stokes J. The lubricating properties of human whole saliva. Tribol Lett 2007, 27:277-287.
92. Stokes J., Davies G. Viscoelasticity of human whole saliva collected after acid and mechanical stimulation. Biorheology 2007, 44:141-160.
93. Rossetti D., Yakubov G., Stokes J., Williamson A.-M., Fuller G. Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology. Food Hydrocolloids 2008, 22:1068-1078.
94. Davies A., Wantling E., Stokes J. The influence of beverages on the stimulation and viscoelasticity of saliva: relationship to mouthfeel?. Food Hydrocolloids 2009, 23:2261-2269.
95. Edwards D.A., Brenner H., Wasan D.T. Interfacial Transport Processes and Rheology 1991, Butterworth-Heinemann, Stonheam.
96. Miller R., Liggieri L.E. Interfacial rheology 2009, Brill, Leiden.
97. Murray B. Interfacial rheology of food emulsifiers and proteins. Curr Opin Colloid Interface Sci 2002, 7:426.
98. Erni P., Fischer P., Windhab E. Sorbitan tristearate layers at the air/water interface studied by shear and dilatational interfacial rheology. Langmuir 2005, 21(23):10555-10563.
99. Dickinson E. Adsorbed protein layers at fluid interfaces: Interactions, structure and surface rheology. Colloid Surface B 1999, 15(2):161-176.
100. van Vliet T., Martin A., Bos M. Gelation and interfacial behaviour of vegetable proteins. Curr. Opinion Colloid Interf. Sci. 2002, 7:462-468.
101. Cascão Pereira L.G., Théodoly O., Blanch H.W., Radke C.J. Dilatational rheology of bsa conformers at the air/water interface. Langmuir 2003, 19:2349-2356.
102. Freer E.M., Yim K.S., Fuller G.G., Radke C.J. Interfacial rheology of globular and flexible proteins at the hexadecane/water interface: comparison of shear and dilatation deformation. J Phys Chem B 2004, 108(12):3835-3844.
103. Erni P., Windhab E.J., Gunde R., Graber M., Pfister B., Parker A., Fischer P. Interfacial rheology of surface-active biopolymers: acacia senegal gum versus hydrophobically modified starch. Biomacromolecules 2007, 8:3458-3466.
104. Dickinson E. Structure, stability and rheology of flocculated emulsions. Curr. Opinion Colloid Interf. Sci. 1998, 3:633-638.
105. Erni P., Fischer P., Windhab E.J. Deformation of single emulsion drops covered with a viscoelastic adsorbed protein layer in simple shear flow. Appl. Phy. Lett. 2005, 87(24):244104.
106. Erni P., Fischer P., Herle V., Haug M., Windhab E.J. Complex interfaces and their role in protein-stabilized soft materials. Chemphyschem 2008, 9(13):1833-1837.
107. Monteux C., Fuller G., Bergeron V. Shear and dilational surface rheology of oppositely charged polyelectrolyte/surfactant microgels adsorbed at the air/water interface. influence on foam stability. J Phys Chem B 2004, 108:16473.
108. Gunning P., Mackie A., Gunning A., Woodward N., Wilde P., Morris V. Effect of surfactant type on surfactant/protein interactions at the air/water interface. Biomacromolecules 2004, 5:984.
109. Wilde P., Mackie A., Husband P., Gunning F., Morris V. Proteins and emulsifiers at liquid interfaces. Adv Colloid Interface Sci 2004, 108-109:63-71.
110. Miquelim J., Lannes S., Mezzenga R. ph influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids 2010, 24:398-405.
111. Dickinson E., Hong S.-T. Surface coverage of β-lactoglobulin at the oil-water interface: Influence of protein heat treatment and various emulsifiers. J Agric Food Chem 1994, 42:1602-1606.
112. 5 at the air/liquid interface. Phys Chem Chem Phys 2000, 2:5222-5229.
113. Faergemand M., Murray B. Interfacial dilatational properties of milk proteins cross-linked by transglutaminase. J Agric Food Chem 1998, 46:884-890.
114. Romoscanu A., Mezzenga R. Cross linking and rheological characterization of adsorbed protein layers at the oil/water interface. Langmuir 2005, 21:9689.
115. Martin A., Stuart M., Bos M., van Vliet T. Correlation between mechanical behavior of protein films at the air/water interface and intrinsic stability of protein molecules. Langmuir 2005, 21:4083.
116. Sacanna S., Kegel W., Philipse A. Thermodynamically stable pickering emulsions. Phys Rev Lett 2007, 98:158301.
117. Bresme F., Oettel M. Nanoparticles at fluid interfaces. J Phys Condens Matter 2007, 17:413101.
118. Binks B. Particles as surfactants-similarities and differences. Curr Opin Colloid Interface Sci 2002, 7:21-41.
119. Park B., Pantina J., Furst E., Oettel M., Reynaert S., Vermant J. Direct measurements of the effects of salt and surfactant on interaction forces between colloidal particles at water/oil interfaces. Langmuir 2008, 24:1686.
120. Koliandris A.-L., Morris C., Hewson L., Hort J., Taylor A., Wolf B. Correlation between slatiness perception and shear flow behaviour for viscous solutions. Food Hydrocolloids 2010, 24:792-799.
121. Marangoni A. Novel strategies for nanostructuring liquid oils into functional fats. Proceedings of the 5th International Symposium on Food Rheology and Structure 2009, 38-45.
122. Mewis J., Dullaert K. A structural kinetics model for thixotropy. J. Non-Newtonian Fluid Mech. 2006, 139(1-2):21-30.
123. Fuchs M. Non-Linear Rheological Properties of Dense Colloidal Dispersions 2009, Springer, Berlin.