The Experts below are selected from a list of 204 Experts worldwide ranked by ideXlab platform
Peter Fischer - One of the best experts on this subject based on the ideXlab platform.
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Rheology of Food materials
Current Opinion in Colloid & Interface Science, 2011Co-Authors: Peter Fischer, Erich J. WindhabAbstract:Food Rheology focuses on the flow properties of individual Food components, which might already exhibit a complex rheological response function, the flow of a composite Food matrix, and the influence of processing on the Food structure and its properties. For processed Food the composition and the addition of ingredients to obtain a certain Food quality and product performance requires profound rheological understanding of individual ingredients their relation to Food processing, and their final perception.
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Complex and biofluids / Fluides complexes et biologiques Rheological approaches to Food systems
2009Co-Authors: Peter Fischer, Michael Pollard, Philipp Erni, Irene Marti, Stefan PadarAbstract:Foods, consumer products and cosmetics belong to a wide range of colloidal and non-colloidal materials. Often, they are composite materials comprising several classes of fluid and solid constituents, including biopolymer gels, particulate suspensions, emulsions and foams. Length scales relevant for such materials may be anywhere between those associated with the molecular conformation of the ingredients up to long-scale dimensions of processing flows. The corresponding time scales may be in the sub-millisecond regime during aggregation of the ingredients or up to years during the shelf life of the final product. Rheological research of Food material focuses on both the interaction between its ingredients, which might exhibit a complex rheological response function themselves and the influence of processing on the Food structure and its properties. This brief overview summarizes suitable Food Rheology approaches and is grouped by the degree of abstraction of length scales and interactions. To cite this article:
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Rheological approaches to Food systems
Comptes Rendus Physique, 2009Co-Authors: Peter Fischer, Michael Pollard, Philipp Erni, Irene Marti, Stefan PadarAbstract:Abstract Foods, consumer products and cosmetics belong to a wide range of colloidal and non-colloidal materials. Often, they are composite materials comprising several classes of fluid and solid constituents, including biopolymer gels, particulate suspensions, emulsions and foams. Length scales relevant for such materials may be anywhere between those associated with the molecular conformation of the ingredients up to long-scale dimensions of processing flows. The corresponding time scales may be in the sub-millisecond regime during aggregation of the ingredients or up to years during the shelf life of the final product. Rheological research of Food material focuses on both the interaction between its ingredients, which might exhibit a complex rheological response function themselves and the influence of processing on the Food structure and its properties. This brief overview summarizes suitable Food Rheology approaches and is grouped by the degree of abstraction of length scales and interactions. To cite this article: P. Fischer et al., C. R. Physique 10 (2009).
Stefan Padar - One of the best experts on this subject based on the ideXlab platform.
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Complex and biofluids / Fluides complexes et biologiques Rheological approaches to Food systems
2009Co-Authors: Peter Fischer, Michael Pollard, Philipp Erni, Irene Marti, Stefan PadarAbstract:Foods, consumer products and cosmetics belong to a wide range of colloidal and non-colloidal materials. Often, they are composite materials comprising several classes of fluid and solid constituents, including biopolymer gels, particulate suspensions, emulsions and foams. Length scales relevant for such materials may be anywhere between those associated with the molecular conformation of the ingredients up to long-scale dimensions of processing flows. The corresponding time scales may be in the sub-millisecond regime during aggregation of the ingredients or up to years during the shelf life of the final product. Rheological research of Food material focuses on both the interaction between its ingredients, which might exhibit a complex rheological response function themselves and the influence of processing on the Food structure and its properties. This brief overview summarizes suitable Food Rheology approaches and is grouped by the degree of abstraction of length scales and interactions. To cite this article:
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Rheological approaches to Food systems
Comptes Rendus Physique, 2009Co-Authors: Peter Fischer, Michael Pollard, Philipp Erni, Irene Marti, Stefan PadarAbstract:Abstract Foods, consumer products and cosmetics belong to a wide range of colloidal and non-colloidal materials. Often, they are composite materials comprising several classes of fluid and solid constituents, including biopolymer gels, particulate suspensions, emulsions and foams. Length scales relevant for such materials may be anywhere between those associated with the molecular conformation of the ingredients up to long-scale dimensions of processing flows. The corresponding time scales may be in the sub-millisecond regime during aggregation of the ingredients or up to years during the shelf life of the final product. Rheological research of Food material focuses on both the interaction between its ingredients, which might exhibit a complex rheological response function themselves and the influence of processing on the Food structure and its properties. This brief overview summarizes suitable Food Rheology approaches and is grouped by the degree of abstraction of length scales and interactions. To cite this article: P. Fischer et al., C. R. Physique 10 (2009).
Jasim Ahmed - One of the best experts on this subject based on the ideXlab platform.
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Advances in rheological measurements of Food products
Current Opinion in Food Science, 2018Co-Authors: Jasim AhmedAbstract:The measurement of Food Rheology has improved significantly with time and the advent of instrumentation. Flow behavior, its prediction, and industrial applications are today more realistic. Evolution of tribology synchronized the measurement of Food texture with the dynamic of oral processing and opened a new area of rheological study. Importance of small and large amplitude oscillatory shear measurements for Food products have been highlighted in this review.
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Food Rheology: Scientific Development and Importance to Food Industry
Advances in Food Rheology and Its Applications, 2017Co-Authors: Jasim Ahmed, Paweł Ptaszek, Santanu BasuAbstract:The focus of Food Rheology has been gradually moved toward oscillatory and creep measurements from the conventional steady flow measurement. Recent evolution of tribology synchronized the measurement of Food texture with the dynamic of oral processing and opened a new area of rheological study. Rheological and tribological attributes at different oral processing phases have been established to strongly impact texture perception. Several new other areas of rheological measurements and concepts including large amplitude oscillatory shear (LAOS), extensional Rheology, Fourier transformation rheometry, time–temperature superposition principles (TTSP), gel Rheology have been introduced, and a great impact of these measurements is anticipated in the area of product development and quality control of Food products.
J Ahmed - One of the best experts on this subject based on the ideXlab platform.
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chapter 9 time temperature superposition principle and its application to biopolymer and Food Rheology
Advances in Food Rheology and Its Applications, 2017Co-Authors: J AhmedAbstract:The time–temperature superposition principle (TTSP) is mostly used to describe the viscoelastic behavior of polymers at short and long observation times or frequencies. The rheological data (creep, oscillatory, or stress sweep) at selected temperature can be superposed into a master curve at an arbitrary reference temperature by employing temperature-dependent horizontal and vertical shift factors. Although TTSP has been used for many decades, no strict rules have been developed for obtaining the master curves. Construction of master curve with rheological data is demonstrated in this chapter, and furthermore, application of the principle to Food and biopolymers have been discussed. Since the concept has been developed for homopolymers at temperature above the glass transition, the applicability of TTSP has a limited scope for a complex system like Food and biopolymers. The failure of application of TTSP to biopolymer dispersions could be attributed to structural changes in the aggregates resulting from temperature changes that in turn affected the chain mobility on which the rates of all configurational rearrangements depend.
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Chapter 9 – Time–Temperature Superposition Principle and its Application to Biopolymer and Food Rheology
Advances in Food Rheology and Its Applications, 2017Co-Authors: J AhmedAbstract:The time–temperature superposition principle (TTSP) is mostly used to describe the viscoelastic behavior of polymers at short and long observation times or frequencies. The rheological data (creep, oscillatory, or stress sweep) at selected temperature can be superposed into a master curve at an arbitrary reference temperature by employing temperature-dependent horizontal and vertical shift factors. Although TTSP has been used for many decades, no strict rules have been developed for obtaining the master curves. Construction of master curve with rheological data is demonstrated in this chapter, and furthermore, application of the principle to Food and biopolymers have been discussed. Since the concept has been developed for homopolymers at temperature above the glass transition, the applicability of TTSP has a limited scope for a complex system like Food and biopolymers. The failure of application of TTSP to biopolymer dispersions could be attributed to structural changes in the aggregates resulting from temperature changes that in turn affected the chain mobility on which the rates of all configurational rearrangements depend.
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advances in Food Rheology and its applications
2016Co-Authors: J Ahmed, P Ptaszek, S Basu, Stefan Kasapis, A Bannikova, Milan Houska, Rudolf žitný, Sangeeta Prakash, Sylwia Rozanska, G TuckerAbstract:Advances in Food Rheology and its applications / , Advances in Food Rheology and its applications / , کتابخانه دیجیتالی دانشگاه علوم پزشکی و خدمات درمانی شهید بهشتی
Richard D Mattes - One of the best experts on this subject based on the ideXlab platform.
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Effects of Food form on appetite and energy intake in lean and obese young adults
International Journal of Obesity, 2007Co-Authors: D M Mourao, Josefina Bressan, Wayne W Campbell, Richard D MattesAbstract:Objective: To investigate the independent effect of Food form on appetite and energy intake in lean and obese adults using high carbohydrate, fat or protein Food stimuli. Design: Crossover dietary challenge with matched beverage and solid Food forms: high carbohydrate (watermelon and watermelon juice); high protein (cheese and milk); high fat (coconut meat and coconut milk). Subjects: A total of 120 lean (18–23 kg/m^2; N =60) and obese (30–35 kg/m^2; N =60) adults (18–50 years old) with stable body weight. Forty different participants ( N =20 lean and 20 obese) were tested with each of the Food systems. Measurements: Appetitive sensations, Food palatability and dietary intake. Results: Regardless of the predominant energy source, the beverage Food form elicited a weaker compensatory dietary response than the matched solid Food form. Thus, total daily energy intake was significantly higher by 12.4, 19 and 15% on days the beverage forms of the high-carbohydrate, -fat and -protein Foods were ingested, respectively. This was due more to a weak effect on satiety than satiation. The obese participants had higher energy intake at the lunch, including the beverage high-protein load, but overall differences between lean and obese participants were small and not systematic. Conclusion: Food Rheology exerts an independent effect on energy intake. Dietary compensation for beverages is weaker than for solid Food forms of comparable nutrient content. Thus, they pose a greater risk for promoting positive energy balance.
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effects of Food form on appetite and energy intake in lean and obese young adults
International Journal of Obesity, 2007Co-Authors: D M Mourao, Josefina Bressan, Wayne W Campbell, Richard D MattesAbstract:To investigate the independent effect of Food form on appetite and energy intake in lean and obese adults using high carbohydrate, fat or protein Food stimuli. Crossover dietary challenge with matched beverage and solid Food forms: high carbohydrate (watermelon and watermelon juice); high protein (cheese and milk); high fat (coconut meat and coconut milk). A total of 120 lean (18–23 kg/m2; N=60) and obese (30–35 kg/m2; N=60) adults (18–50 years old) with stable body weight. Forty different participants (N=20 lean and 20 obese) were tested with each of the Food systems. Appetitive sensations, Food palatability and dietary intake. Regardless of the predominant energy source, the beverage Food form elicited a weaker compensatory dietary response than the matched solid Food form. Thus, total daily energy intake was significantly higher by 12.4, 19 and 15% on days the beverage forms of the high-carbohydrate, -fat and -protein Foods were ingested, respectively. This was due more to a weak effect on satiety than satiation. The obese participants had higher energy intake at the lunch, including the beverage high-protein load, but overall differences between lean and obese participants were small and not systematic. Food Rheology exerts an independent effect on energy intake. Dietary compensation for beverages is weaker than for solid Food forms of comparable nutrient content. Thus, they pose a greater risk for promoting positive energy balance.