Rheology of food materials

Food rheology focuses on the flow properties of individual food components, which might already exhibit a complex rheological response function, the flow of a composite food matrix, and the influence of processing on the food structure and its properties. For processed food the composition and the addition of ingredients to obtain a certain food quality and product performance requires profound rheological understanding of individual ingredients their relation to food processing, and their final perception.

Graphical AbstractFood rheology focuses on the flow properties of individual food components, of composite food matrices, and the influence of manufacturing and processing on the food final food product within the framework of global challenges in food science and nutrition.Figure optionsDownload high-quality image (975 K)Download as PowerPoint slideResearch highlights
► Global challenges in food science and the contribution of rheology to address those challenges.
► Areas of rheological investigation in complex food systems. Defining the hierarchical structure of food materials and the approaches taken.
► Rheology and human perception of food material. Society driven research trends toward healthier and low-fat food.
► Overview on different recent research activities dealing with food materials. The section is divided into material classes as well as rheometrical approaches.
► Outlook to upcoming research as well as suggestions for future research.