title: Rheological innovations for characterizing food material properties.
abstract: Rheological methods are continually evolving to encompass novel technologies and measurement methods. This review highlights novel techniques used to analyze the rheological properties of foods over the previous decade. Techniques reviewed include large amplitude oscillatory shear (LAOS) testing and rheological techniques coupled with other measurement methods, such as microscopy and nuclear magnetic resonance (NMR). Novel techniques are briefly overviewed and discussed in terms of advantages and disadvantages, previous use, and suggested future utilization.
authors: Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695, USA.
authors: H S
authors: HS
authors: Melito
authors: C R
authors: CR
authors: Daubert
mesh_terms: D055598:Chemical Phenomena; D005504:Food Analysis / Q000379:methods*; D008279:Magnetic Resonance Imaging / Q000379:methods; D009682:Magnetic Resonance Spectroscopy / Q000379:methods; D055595:Mechanical Phenomena; D018625:Microscopy, Atomic Force / Q000379:methods; D018613:Microscopy, Confocal / Q000379:methods; D009991:Oscillometry / Q000379:methods; D012212:Rheology / Q000379:methods* / Q000639:trends; D013052:Spectrometry, X-Ray Emission / Q000379:methods; D014465:Ultrasonics / Q000379:methods