Rheological and thermal behavior of food matrices during processing and storage: relevance for textural and nutritional quality of food

During processing, foods undergo several transformations which result in their final food structure and textural sensory properties. The rheological and thermal behavior of the food matrices are essential elements in such transformations and in determining the end product properties. When altering the food composition with the purpose of improving the food nutritional profile, for example, fat and sugar replacement, considerable effects can be observed in the rheological and thermal behavior of food products. By taking examples of specific food applications, relevant aspects including physical and empirical models are provided to link rheology and thermal behavior to product quality when reformulating to comply with health demands.