Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials
Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is th...
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| Format: | Article |
| Language: | English |
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MDPI AG
2016-08-01
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| Series: | Gels |
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| Online Access: | http://www.mdpi.com/2310-2861/2/3/22 |
| _version_ | 1818452997790760960 |
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| author | Ivana M. Geremias-Andrade Nayla P.B.G. Souki Izabel C.F. Moraes Samantha C. Pinho |
| author_facet | Ivana M. Geremias-Andrade Nayla P.B.G. Souki Izabel C.F. Moraes Samantha C. Pinho |
| author_sort | Ivana M. Geremias-Andrade |
| collection | DOAJ |
| description | Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is the focus of this review. Knowledge of the rheological behavior of emulsion-filled gels is extremely important because it can measure interferences promoted by droplets or particle inclusion on the textural properties of the gelled systems. Dynamic oscillatory tests, more specifically, small amplitude oscillatory shear, creep-recovery tests, and large deformation experiments, are discussed in this review as techniques present in the literature to characterize rheological behavior of emulsion-filled gels. Moreover, the correlation of mechanical properties with sensory aspects of emulsion-filled gels appearing in recent studies is discussed, demonstrating the applicability of these parameters in understanding mastication processes. |
| first_indexed | 2024-12-14T21:31:59Z |
| format | Article |
| id | doaj.art-3956e9beb0fc481dacd2a236ba072d3d |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-12-14T21:31:59Z |
| publishDate | 2016-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-3956e9beb0fc481dacd2a236ba072d3d2022-12-21T22:46:40ZengMDPI AGGels2310-28612016-08-01232210.3390/gels2030022gels2030022Rheology of Emulsion-Filled Gels Applied to the Development of Food MaterialsIvana M. Geremias-Andrade0Nayla P.B.G. Souki1Izabel C.F. Moraes2Samantha C. Pinho3Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, BrazilDepartment of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, BrazilDepartment of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, BrazilDepartment of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, BrazilEmulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is the focus of this review. Knowledge of the rheological behavior of emulsion-filled gels is extremely important because it can measure interferences promoted by droplets or particle inclusion on the textural properties of the gelled systems. Dynamic oscillatory tests, more specifically, small amplitude oscillatory shear, creep-recovery tests, and large deformation experiments, are discussed in this review as techniques present in the literature to characterize rheological behavior of emulsion-filled gels. Moreover, the correlation of mechanical properties with sensory aspects of emulsion-filled gels appearing in recent studies is discussed, demonstrating the applicability of these parameters in understanding mastication processes.http://www.mdpi.com/2310-2861/2/3/22emulsion-filled gelsrheology of gelsrheological modelingemulsion gelsemulgels |
| spellingShingle | Ivana M. Geremias-Andrade Nayla P.B.G. Souki Izabel C.F. Moraes Samantha C. Pinho Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials Gels emulsion-filled gels rheology of gels rheological modeling emulsion gels emulgels |
| title | Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials |
| title_full | Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials |
| title_fullStr | Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials |
| title_full_unstemmed | Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials |
| title_short | Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials |
| title_sort | rheology of emulsion filled gels applied to the development of food materials |
| topic | emulsion-filled gels rheology of gels rheological modeling emulsion gels emulgels |
| url | http://www.mdpi.com/2310-2861/2/3/22 |
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