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Themed collection International Symposium on Food Rheology and Structure

10 items
Paper

Cocoa particles for food emulsion stabilisation

Emulsifying properties of cocoa particles have been investigated in systems containing purified sunflower oil (PSO) and water at varying pH, concentration and source of cocoa particles including cocoa powders (CP), cocoa fibre (CF) and cocoa mass (CM).

Graphical abstract: Cocoa particles for food emulsion stabilisation
Paper

The influence of pH and ionic strength on the swelling of dense protein particles

We report on pH and salt sensitive swelling of protein particles having different morphologies and internal protein densities.

Graphical abstract: The influence of pH and ionic strength on the swelling of dense protein particles
Paper

Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixtures

The aim of this investigation was to characterize and explain the rheological behaviour observed for mixed solutions of maltodextrin and galactomannans.

Graphical abstract: Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixtures
Paper

Colloidal properties of concentrated heated milk

The colloidal properties of casein micelles in heated milk as a function of volume fraction are largely unknown.

Graphical abstract: Colloidal properties of concentrated heated milk
Paper

Fluid mechanics of eating, swallowing and digestion – overview and perspectives

Chemical engineering science allows to shed new light on different aspects of human eating, swallowing and digestion.

Graphical abstract: Fluid mechanics of eating, swallowing and digestion – overview and perspectives
Paper

Oral processing of two milk chocolate samples

Oral processing of two viscosity matched chocolates.

Graphical abstract: Oral processing of two milk chocolate samples
Paper

Protein micro-structuring as a tool to texturize protein foods

Protein micro-structuring is a method to decouple protein concentration in gels and the resulting textural properties.

Graphical abstract: Protein micro-structuring as a tool to texturize protein foods
Paper

Surface rheological properties of liquid–liquid interfaces stabilized by protein fibrillar aggregates and protein–polysaccharide complexes

The use of mesostructures (fibrils and complexes) creates a wider range of microstructural features of the interface, with higher surface shear and dilatational moduli and a more complex dependence on strain.

Graphical abstract: Surface rheological properties of liquid–liquid interfaces stabilized by protein fibrillar aggregates and protein–polysaccharide complexes
Paper

Fractionation of ethylcellulose oleogels during setting

Inhomogeneity in the physical structure of bulk-cooled ethylcellulose oleogels is identified for the first time and investigated in terms of both chemical composition and cooling rate.

Graphical abstract: Fractionation of ethylcellulose oleogels during setting
Paper

Pressure dissociation of β-lactoglobulin oligomers near their isoelectric point

We study pressure dissociation of aggregated states of β-lactoglobulin at pH 4.6 using static and dynamic light scattering.

Graphical abstract: Pressure dissociation of β-lactoglobulin oligomers near their isoelectric point
10 items

About this collection

This joint web collection from Food & Function and Soft Matter contains selected contributions from The 6th International Symposium on Food Rheology and Structure, held in Zurich, Switzerland in April 2012.

The International Symposium on Food Rheology and Structure addresses the needs of food rheology and structure researchers. The symposium is devoted to rheology of food and related systems, to food structure and structure analysis, and to the complex relationship between food processing, structure, rheology and resulting food quality.

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