Rheo-optics and food systems

E. van der Linden; L.M.C. Sagis; P. Venema

doi:10.1016/S1359-0294(03)00091-8

Rheo-optics and food systems

E. van der Linden, L.M.C. Sagis, P. Venema

Research output: Contribution to journal › Article › Academic › peer-review

49 Citations (Scopus)

Abstract

Recent developments in two- and three-dimensional rheo-optics in foods and non-foods are being reviewed. These techniques are shown to be very valuable to construct constitutive equations that describe the non-linear rheological behaviour in 2 and 3 dimensions and couple this behaviour to the mesoscopic structure of the system.

Original language	English
Pages (from-to)	349-358
Journal	Current Opinion in Colloid and Interface Science
Volume	8
DOIs	https://doi.org/10.1016/S1359-0294(03)00091-8
Publication status	Published - 2003

Keywords

air-water-interface
surface light-scattering
monoglyceride mixed films
2-dimensional physical networks
diffusing-wave spectroscopy
whey-protein isolate
air/water interface
beta-casein
polymer monolayers
viscoelastic properties

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10.1016/S1359-0294(03)00091-8

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title = "Rheo-optics and food systems",

abstract = "Recent developments in two- and three-dimensional rheo-optics in foods and non-foods are being reviewed. These techniques are shown to be very valuable to construct constitutive equations that describe the non-linear rheological behaviour in 2 and 3 dimensions and couple this behaviour to the mesoscopic structure of the system.",

keywords = "air-water-interface, surface light-scattering, monoglyceride mixed films, 2-dimensional physical networks, diffusing-wave spectroscopy, whey-protein isolate, air/water interface, beta-casein, polymer monolayers, viscoelastic properties",

author = "{van der Linden}, E. and L.M.C. Sagis and P. Venema",

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AU - van der Linden, E.

AU - Sagis, L.M.C.

AU - Venema, P.

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PY - 2003

Y1 - 2003

N2 - Recent developments in two- and three-dimensional rheo-optics in foods and non-foods are being reviewed. These techniques are shown to be very valuable to construct constitutive equations that describe the non-linear rheological behaviour in 2 and 3 dimensions and couple this behaviour to the mesoscopic structure of the system.

AB - Recent developments in two- and three-dimensional rheo-optics in foods and non-foods are being reviewed. These techniques are shown to be very valuable to construct constitutive equations that describe the non-linear rheological behaviour in 2 and 3 dimensions and couple this behaviour to the mesoscopic structure of the system.

KW - air-water-interface

KW - surface light-scattering

KW - monoglyceride mixed films

KW - 2-dimensional physical networks

KW - diffusing-wave spectroscopy

KW - whey-protein isolate

KW - air/water interface

KW - beta-casein

KW - polymer monolayers

KW - viscoelastic properties

U2 - 10.1016/S1359-0294(03)00091-8

DO - 10.1016/S1359-0294(03)00091-8

M3 - Article

SN - 1359-0294

VL - 8

SP - 349

EP - 358

JO - Current Opinion in Colloid and Interface Science

JF - Current Opinion in Colloid and Interface Science

ER -

Rheo-optics and food systems

Abstract

Keywords

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