Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules

► Many foods can be considered to be bimodal particle suspensions. ► Sauces, soups and dressings contain mixtures of fat droplets and starch granules. ► The properties of bimodal suspensions depend on particle concentrations. ► An improved understanding of bimodal systems can aid food design.