The rheology of colloidal and noncolloidal food dispersions

Autores
Genovese, Diego Bautista; Lozano, Jorge Enrique; Rao, M. A.
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Rheological data on a food together with data on its composition and structure or microstructure should lead to understanding the interrelationships between them. A number of foods are dispersions of solids in liquids, liquids in liquids, or gas in liquids. The dispersed particles may be colloidal in nature with dimensions < 10 μm, or larger noncolloidal particles (> 10 μm). For both colloidal and noncolloidal dispersions (either in dilute or concentrated regimes), several theoretical equations exist that provide insights into the role of key rheological parameters, such as particle volume fraction and size, interparticle forces, and fractal dimension on their viscosity, yield stress, and modulus. When theoretical models cannot be easily applied to foods with complex structures, structural analysis and structure-based models provide insight into the role of solids loading and interparticle bonding on rheological behavior. In this review, recent studies on colloidal and noncolloidal food dispersions in which theoretical models as well as structural analysis were employed are discussed.
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Rao, M. A.. Cornell University. Department of Food Science & Technology; Estados Unidos
Materia
COLLOIDAL
DISPERSIONS
FOOD
NONCOLLOIDAL
RHEOLOGY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37909
Acceder
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network_name_str CONICET Digital (CONICET)
spelling The rheology of colloidal and noncolloidal food dispersionsGenovese, Diego BautistaLozano, Jorge EnriqueRao, M. A.COLLOIDALDISPERSIONSFOODNONCOLLOIDALRHEOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Rheological data on a food together with data on its composition and structure or microstructure should lead to understanding the interrelationships between them. A number of foods are dispersions of solids in liquids, liquids in liquids, or gas in liquids. The dispersed particles may be colloidal in nature with dimensions < 10 μm, or larger noncolloidal particles (> 10 μm). For both colloidal and noncolloidal dispersions (either in dilute or concentrated regimes), several theoretical equations exist that provide insights into the role of key rheological parameters, such as particle volume fraction and size, interparticle forces, and fractal dimension on their viscosity, yield stress, and modulus. When theoretical models cannot be easily applied to foods with complex structures, structural analysis and structure-based models provide insight into the role of solids loading and interparticle bonding on rheological behavior. In this review, recent studies on colloidal and noncolloidal food dispersions in which theoretical models as well as structural analysis were employed are discussed.Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Rao, M. A.. Cornell University. Department of Food Science & Technology; Estados UnidosWiley Blackwell Publishing, Inc2007-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37909Genovese, Diego Bautista; Lozano, Jorge Enrique; Rao, M. A.; The rheology of colloidal and noncolloidal food dispersions; Wiley Blackwell Publishing, Inc; Journal of Food Science; 72; 2; 3-2007; 11-200022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2006.00253.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2006.00253.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:00:53Zoai:ri.conicet.gov.ar:11336/37909instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:00:53.698CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The rheology of colloidal and noncolloidal food dispersions
title The rheology of colloidal and noncolloidal food dispersions
spellingShingle The rheology of colloidal and noncolloidal food dispersions
Genovese, Diego Bautista
COLLOIDAL
DISPERSIONS
FOOD
NONCOLLOIDAL
RHEOLOGY
title_short The rheology of colloidal and noncolloidal food dispersions
title_full The rheology of colloidal and noncolloidal food dispersions
title_fullStr The rheology of colloidal and noncolloidal food dispersions
title_full_unstemmed The rheology of colloidal and noncolloidal food dispersions
title_sort The rheology of colloidal and noncolloidal food dispersions
dc.creator.none.fl_str_mv Genovese, Diego Bautista
Lozano, Jorge Enrique
Rao, M. A.
author Genovese, Diego Bautista
author_facet Genovese, Diego Bautista
Lozano, Jorge Enrique
Rao, M. A.
author_role author
author2 Lozano, Jorge Enrique
Rao, M. A.
author2_role author
author
dc.subject.none.fl_str_mv COLLOIDAL
DISPERSIONS
FOOD
NONCOLLOIDAL
RHEOLOGY
topic COLLOIDAL
DISPERSIONS
FOOD
NONCOLLOIDAL
RHEOLOGY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Rheological data on a food together with data on its composition and structure or microstructure should lead to understanding the interrelationships between them. A number of foods are dispersions of solids in liquids, liquids in liquids, or gas in liquids. The dispersed particles may be colloidal in nature with dimensions < 10 μm, or larger noncolloidal particles (> 10 μm). For both colloidal and noncolloidal dispersions (either in dilute or concentrated regimes), several theoretical equations exist that provide insights into the role of key rheological parameters, such as particle volume fraction and size, interparticle forces, and fractal dimension on their viscosity, yield stress, and modulus. When theoretical models cannot be easily applied to foods with complex structures, structural analysis and structure-based models provide insight into the role of solids loading and interparticle bonding on rheological behavior. In this review, recent studies on colloidal and noncolloidal food dispersions in which theoretical models as well as structural analysis were employed are discussed.
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Rao, M. A.. Cornell University. Department of Food Science & Technology; Estados Unidos
description Rheological data on a food together with data on its composition and structure or microstructure should lead to understanding the interrelationships between them. A number of foods are dispersions of solids in liquids, liquids in liquids, or gas in liquids. The dispersed particles may be colloidal in nature with dimensions < 10 μm, or larger noncolloidal particles (> 10 μm). For both colloidal and noncolloidal dispersions (either in dilute or concentrated regimes), several theoretical equations exist that provide insights into the role of key rheological parameters, such as particle volume fraction and size, interparticle forces, and fractal dimension on their viscosity, yield stress, and modulus. When theoretical models cannot be easily applied to foods with complex structures, structural analysis and structure-based models provide insight into the role of solids loading and interparticle bonding on rheological behavior. In this review, recent studies on colloidal and noncolloidal food dispersions in which theoretical models as well as structural analysis were employed are discussed.
publishDate 2007
dc.date.none.fl_str_mv 2007-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/37909
Genovese, Diego Bautista; Lozano, Jorge Enrique; Rao, M. A.; The rheology of colloidal and noncolloidal food dispersions; Wiley Blackwell Publishing, Inc; Journal of Food Science; 72; 2; 3-2007; 11-20
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37909
identifier_str_mv Genovese, Diego Bautista; Lozano, Jorge Enrique; Rao, M. A.; The rheology of colloidal and noncolloidal food dispersions; Wiley Blackwell Publishing, Inc; Journal of Food Science; 72; 2; 3-2007; 11-20
0022-1147
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2006.00253.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2006.00253.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.48226

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