1932

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.

Loading

Article metrics loading...

/content/journals/10.1146/annurev-food-022510-133626
2011-04-10
2024-06-24
Loading full text...

Full text loading...

/content/journals/10.1146/annurev-food-022510-133626
Loading
/content/journals/10.1146/annurev-food-022510-133626
Loading

Data & Media loading...

  • Article Type: Review Article
This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error