Rheology and Food Texture : Ⅰ Basic knowledge of Rheology

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Key Points

This work aims to explain the concepts of viscosity and viscoelasticity in relation to food texture and their measurement principles.
Descriptive overview of static and dynamic rheological measurements
Explanation of tests such as creep test and stress relaxation
Description of Maxwell and Voigt models
Discussion on dynamic viscoelasticity parameters like storage and loss moduli
Review of theories related to sol-gel transition and empirical rules connecting viscosity measurements
Outlined the physical significance of various rheological parameters
Provided insights into the classification of food hydrogels
Introduced the applications of rheology in studying swallowing properties of food hydrocolloids

This overview describes the principles of rheology and its applications in food texture, suggesting important relationships.

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KUMAGAI et al. (2026) studied this question.

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