Rheology and Food Texture : Ⅰ Basic knowledge of Rheology

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