Infodoc : Sciences, Techniques et Culture

Chapter 1: Food Rheology: Scientific Development and Importance to Food Industry
Part I: Advances in Food Rheology
Chapter 2: Rheology and Food Microstructure
2.1. Solution rheology
2.2. Texture profile analysis
2.3. Rheology as captured by dynamic oscillation in shear
2.4. The cascade approach in gelation theory
2.5. Low-solid mixed systems
2.6. High-solid systems
2.7. High-pressure effects on condensed globular protein systems[...]

Chapter 1: Food Rheology: Scientific Development and Importance to Food Industry
Part I: Advances in Food Rheology
Chapter 2: Rheology and Food Microstructure
2.1. Solution rheology
2.2. Texture profile analysis
2.3. Rheology as captured by dynamic oscillation in shear
2.4. The cascade approach in gelation theory
2.5. Low-solid mixed systems
2.6. High-solid systems
2.7. High-pressure effects on condensed globular protein systems
Chapter 3: Dynamics of Thixotropic Liquids and Time Dependency
3.1. Introduction
3.2. Rheological models of thixotropic fluids
3.3. Identifying the parameters for a selected model of thixotropic behavior
3.4. Examples of real thixotropic fluids
3.5. Applications of rheological models of thixotropic behavior for solving selected engineering tasks
3.6. Future trends in thixotropic fluid modeling
3.7. Conclusions
Chapter 4: From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception
4.1. Introduction
4.2. Tribometer-principle, operation, measurement of lubrication properties and different types
4.3. Sensory perception and tribology
4.4. Conclusions
Chapter 5: Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food
5.1. Introduction
5.2. LAOS methods and data analysis
5.3. Applications
5.4. Summary
5.5. Conclusions
Chapter 6: Extensional Rheology in Food Processing
6.1. Introduction and basic concept
Chapter 7: Applications of Rheological Data Into the Food Industry
7.1. Introduction
7.2. Pressure drop in pipe flow
7.3. Heat transfer calculations
7.4. Computational fluid dynamics
7.5. Yield stress measurement
7.6. Future trends
7.7. Conclusions
Chapter 8: Influence of Fibers and Particle Size Distribution on Food Rheology
8.1. Introduction
8.2. Origin of the fibers studied and preparation of a paste
8.3. Composition of the fibers in soluble and insoluble part
8.4. Rheological measurements
8.5. Important properties of the fiber for its rheological behavior in suspensions
8.6. Influence of valve homogenization and shearing on the rheological properties of fiber suspensions
8.7. Concluding remarks
Chapter 9: Time-Temperature Superposition Principle and its Application to Biopolymer and Food Rheology
9.1. Introduction
9.2. Time-temperature superposition for viscoelastic materials
9.3. TTSP for materials following linear viscoelastic properties (Markovitz, 1975)
9.4. Elastic modulus and relaxation modulus superposition
9.5. Superposition and the Williams-Landel-Ferry equation
9.6. Time-temperature-stress superposition principle (Luo et al., 2012)
9.7. Constructing TTSP master curve for dynamic moduli
9.8. TTSP for creep behavior
9.9. Constructing master curve based on the WLF equation
9.10. Failure of TTS curves (Woirgard et al., 1977)
9.11. Applications
9.12. Conclusions
Part II: Product Specific Studies in Rheology
Chapter 10: Rheology, Microstructure, and Functionality of Cheese
10.1. Introduction
10.2. Rheology of cheese
10.3. Cheese microstructure
10.4. Cheese functionality
Chapter 11: Creep-Recovery and Oscillatory Rheology of Flour-Based Systems
11.1. Elastic, viscous, and viscoelastic behavior
11.2. Linear viscoelastic tests
11.3. Creep-recovery and oscillatory rheological measurement of flour-based systems
11.4. Conclusions
Chapter 12: Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality
12.1. Introduction
12.2. Gluten flour versus gluten-free flour doughs
12.3. Rheological tests on gluten-free doughs
12.4. Effect of dough hydration on dough rheology and bread quality
12.5. Effect of fiber addition on gluten-free doughs rheology
12.6. Effect of protein enrichment
12.7. Conclusions
Chapter 13: Food Gels: Gelling Process and New Applications
13.1. Introduction
13.2. Gel types and gelation mechanisms
13.3. Rheological characterization of gels
13.4. Rheological behaviors of different gums
Chapter 14: Influence of Sugar Substitute in Rheology of Fruit Gel
14.1. Introduction
14.2. Food gels
14.3. Fruit gel rheology
14.4. Effect of sugar substitutes in fruit gel rheology
14.5. Summary
Chapter 15: Rheological Properties of Gelatin and Advances in Measurement
15.1. Introduction
15.2. Structure and amino acid composition
15.3. Gelation mechanism
15.4. Rheological behavior of gelatin gel
15.5. Oscillatory rheology
15.6. Nonisothermal cooling/heating of gelatin: gelation and melting temperature
15.7. Gel characteristics influenced by enzyme treatment
15.8. Effect of concentration on gelatin gel rheology
15.9. Effect of pH on gelatin gel rheology
15.10. Effect of molecular weight
15.11. Steady flow
15.12. Creep
15.13. Fourier transform mechanical spectroscopy for gelatin
15.14. Optimal Fourier rheometry for gelatin
15.15. Conclusions
Chapter 16: Rheology and Texture of Basil Seed Gum: A New Hydrocolloid Source
16.1. Introduction
16.2. Basil (Ocimum)
16.3. Basil seed mucilage
16.4. Future trends
Chapter 17: Rheology of Emulsions
17.1. Introduction
17.2. Major factors influencing emulsion rheology
17.3. Case studies on nanoemulsion
17.4. Future trends
Chapter 18: Advances in Yield Stress Measurements for Chocolate
18.1. Introduction
18.2. Chocolate: ingredients and manufacturing process
18.3. Rheological behavior of chocolate type dispersions: yield stress
18.4. Rheological models
18.5. Effect of formulation and processing on chocolate yield stress
18.6. Conclusions