Food Structure, Rheology, and Texture

Abstract

The relationship between food's structure and its properties/functionalities is of fundamental importance in food formulation, processing, and manufacturing of food that is appealing to consumers. The science is to relate the functionalities of food to the physical-chemical characteristics of its ingredients and their geometric arrangement (i.e., structure formation). Functionalities of interest can be of physical/mechanical (e.g., texture, shelf life), chemical (e.g., flavor release from a given matrix), or biological nature (e.g., nutrient bioavailability).