Rheo-optics and food systems

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47 Citations (Scopus)


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 languageEnglish
Pages (from-to)349-358
JournalCurrent Opinion in Colloid and Interface Science
Publication statusPublished - 2003


  • 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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