Rheology Of Semisolid Foods (food Engineering Series)

__Rheology of Semisolid Foods__ comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing. Front Matter ....Pages i-ix Front Matter ....Pages 1-1 Introduction: Measuring Rheological Properties of Foods (Haotian Zheng)....Pages 3-30 Overview: Semisolid Foods (Juzhong Tan)....Pages 31-62 Rheological Testing for Semisolid Foods: Traditional Rheometry (Judith K. Whaley, Catherine Templeton, Mohammad Anvari)....Pages 63-96 LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods (Gamze Yazar, Ozlem Caglar Duvarci, Merve Yildirim Erturk, Jozef L. Kokini)....Pages 97-131 Semisolid Food Tribology (Helen S. Joyner)....Pages 133-165 Structuring Semisolid Foods (Juzhong Tan)....Pages 167-201 Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling (Stephanie Clark, Minto Michael, Karen A. Schmidt)....Pages 203-229 Sensory and Oral Processing of Semisolid Foods (Tugba Aktar, Rituja Upadhyay, Jianshe Chen)....Pages 231-247 Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributes (Mitchell Culler)....Pages 249-271 Front Matter ....Pages 273-273 The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels (Maryam Baniasadidehkordi, Helen S. Joyner)....Pages 275-321 Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviors (Maryam Baniasadidehkordi, Helen S. Joyner)....Pages 323-347 Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribological Behaviors on Their Sensory Texture (Maryam Baniasadidehkordi, Helen S. Joyner)....Pages 349-397 Back Matter ....Pages 399-413