Advances in Food Rheology and Its Applications

Apple Chocolate Milk Classification Foods Hydrogel Microstructure Bread Dough Fermentation Machine learning Proteins Modeling Cheese Polymer solutions Hydrocolloids Emulsions Foams Computational fluid dynamics Gelatin Protein Artificial intelligence gluten free Adsorbed Layers Glass transition Constitutive Models Elastic modulus Heat transfer Linear Viscoelasticity Interface Pressure Drop Double Emulsions Homogenization High-pressure Coefficient of Friction Artificial neural network Carrot Deep learning: Large Amplitude Oscillatory Shear (LAOS) Microemulsion Fiber Food Structure Oleogel Functionality Alternative Sweeteners Application of models for process engineering purposes Biphasic gels Bread rheology Binary gels Chebyshev harmonics Complex viscosity Dough hydration Cascade approach Casson model Dynamic oscillatory rheology Damping function Emulsion rheology Empirical rheological tests Dynamic oscillation Fundamental rheological tests Gelatinization kinetics Filament thinning fluid interfaces Gelation theory High solid systems food gels Doughs hydrocolloid Large amplitude oscillatory shear measurement Interfacial rheology Lissajous patterns Lissajous plots Extensional viscosity Multiple emulsions Food bigels Gelation mechanism Fourier-transform rheology (FTR) Nanoemulsion rheology Fruit gels Non-protein fat replacers Gel point Oral Processing Organogel Pasting property Polysaccharide Gels Oscillatory shear measurement Potato pulp Protein gels Parsnip Power-law fluid Microstructural properties Mouthfeel LMW organogelators Pickering Emulsions Oscillatory rheology Nonlinear rheology oscillatory