Overview: Semisolid Foods

3Citations
Citations of this article
13Readers
Mendeley users who have this article in their library.
Get full text

Abstract

Composition and microstructure can significantly influence the rheological and texture behaviors of semisolid food. It is important for food manufacturers to modify their formulations and processing methods to produce products with desirable texture, appearance, and processing properties. This chapter gives an overview on key semisolid food rheological behaviors, including non-Newtonian, viscoelastic, and creep-recovery behaviors, as well as rheological models used for semisolid foods. Examples of and mechanism for modifying rheological and texture behaviors by composition, microstructure, and physical treatments are provided. Typical semisolid foods, including yogurt, salad dressing, mayonnaise, butter spread, and sauce, are used as examples.

Cite

CITATION STYLE

APA

Tan, J. (2019). Overview: Semisolid Foods. In Food Engineering Series (pp. 31–62). Springer. https://doi.org/10.1007/978-3-030-27134-3_2

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free