Practical Food Rheology: An Interpretive Approach / Edition 1

Hardcover (Print)
Buy New
Buy New from
Used and New from Other Sellers
Used and New from Other Sellers
from $166.33
Usually ships in 1-2 business days
(Save 28%)
Other sellers (Hardcover)
  • All (7) from $166.33   
  • New (5) from $166.33   
  • Used (2) from $223.62   


Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel.

This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing.

The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch.  Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. 

Key features:

  • A uniquely practical approach to the often difficult science of food rheology
  • Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist
  • Can be used as a teaching aid on academic or industry-based courses 
Read More Show Less

Editorial Reviews

From the Publisher
"This book takes a simple and practically focused approach to food rheology, providing clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food." (International Food Information Service, 30 August 2011)

"Practical Food Rheology - An Interpretive Approach is a well-orchestrated tutorial on how ‘food-grade' rheological measuring techniques can help to understand the flow behavior of ingredients as well as can address the interaction of food material and its perception and tremendous health issues of an increasingly sedentary and aging society." (Applied Rheology, 1 June 2011)

Read More Show Less

Product Details

  • ISBN-13: 9781405199780
  • Publisher: Wiley
  • Publication date: 3/1/2011
  • Edition number: 1
  • Pages: 280
  • Product dimensions: 6.90 (w) x 9.70 (h) x 0.90 (d)

Table of Contents



1 Introduction – Why the Interpretive Approach? (Niall W. G. Young).

1.1 Rheology – What is in it for me?

1.1.1 Case study.

2 Viscosity and Oscillatory Rheology (Taghi Miri).

2.1 Introduction.

2.2 Food rheology.

2.3 Directions of rheological research.

2.3.1 Phenomenological rheology or macrorheology.

2.3.2 Structural rheology or microrheology.

2.3.3 Rheometry.

2.3.4 Applied rheology.

2.4 Steady-state shear flow behaviour: viscosity.

2.4.1 Rheological models for shear flow.

2.4.2 Wall slip.

2.5 Viscoelasticity and oscillation.

2.5.1 Oscillatory testing.

2.6 Process, rheology and microstructural interactions.

2.7 Rheology of soft solids.

2.7.1 Capillary rheometer.

2.7.2 Squeeze flow rheometer.

2.8 Measuring instruments – practical aspects.

2.8.1 Choosing the right measuring system.

3 Doppler Ultrasound-Based Rheology (Beat Birkhofer).

3.1 Introduction.

3.1.1 Overview.

3.1.2 History of ultrasonic velocimetry.

3.1.3 Existing literature on UVP-based rheometry.

3.2 Ultrasound transducers.

3.3 Flow adapter.

3.3.1 Doppler angle.

3.4 Acoustic properties.

3.4.1 Propagation.

3.4.2 Attenuation.

3.4.3 Sound velocity.

3.4.4 Scattering.

3.4.5 Backscattering.

3.5 Electronics, signal processing and software.

3.5.1 Electronics.

3.5.2 Signal processing and profile estimation.

3.5.3 Software.

3.6 Pipe flow and fluid models.

3.6.1 Gradient method or point-wise rheological characterisation.

3.6.2 Power law fluid model.

3.6.3 Herschel–Bulkley fluid model.

3.6.4 Other models.

3.7 Rheometry.

3.7.1 Averaging effects at the pipe wall.

3.7.2 Fitting.

3.7.3 Gradient method.

3.8 Examples.

3.8.1 Carbopol solution.

3.8.2 Suspension of polyamide in rapeseed oil.

3.9 Summary.

4 Hydrocolloid Gums – Their Role and Interactions in Foods (Tim Foster and Bettina Wolf).

4.1 Introduction.

4.2 Behaviour of hydrocolloid gums in solution.

4.3 Hydrocolloid gelation and gel rheology.

4.4 Hydrocolloid–hydrocolloid interactions.

4.5 Hydrocolloids in foods – role and interactions.

5 Xanthan Gum – Functionality and Application (Graham Sworn).

5.1 Introduction.

5.2 Xanthan molecular structure and its influence on functionality.

5.3 The conformational states of xanthan gum.

5.4 Food ingredients and their effects on xanthan gum functionality.

5.4.1 Salts.

5.4.2 Acids (pH).

5.4.3 Xanthan and proteins.

5.4.4 Xanthan and starch.

5.5 Food processing and its impact on xanthan gum functionality.

5.5.1 Thermal treatment.

5.5.2 Homogenisation.

5.5.3 Freezing.

5.6 Food structures.

5.6.1 Emulsions.

5.6.2 Gels.

5.7 Applications.

5.8 Future trends.

6 Alginates in Foods (Alan M. Smith and Taghi Miri).

6.1 Alginate source and molecular structure.

6.2 Alginate hydrogels.

6.3 Alginic acid.

6.4 Alginate solutions.

6.5 Enzymatically tailored alginate.

6.6 Alginates as food additive.

6.6.1 Gelling agent.

6.6.2 Thickening agent.

6.6.3 Film-forming agent.

6.6.4 Encapsulation and immobilisation.

6.6.5 Texturisation of vegetative materials.

6.6.6 Stabiliser.

6.6.7 Appetite control.

6.6.8 Summary.

7 Dairy Systems (E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang).

7.1 Introduction.

7.2 Fluid milk.

7.2.1 Rheological properties of milk.

7.2.2 Measurements of the rheological properties of milk.

7.2.3 Factors influencing milk rheological properties.

7.2.4 Correlating rheological properties of milk to sensory perceptions.

7.2.5 Process engineering calculation.

7.3 Solid cheese.

7.3.1 Small amplitude oscillatory tests.

7.3.2 Large strain rheological analysis.

7.3.3 Creep and stress relaxation.

7.4 Rheological properties of semi-solid dairy foods.

7.4.1 Flow properties.

7.4.2 Yield stress.

7.4.3 Viscoelastic properties of semi-solid dairy products.

7.5 Effect of oral processing on interpretation of rheological measurement.

8 Relationship between Food Rheology and Perception (John R. Mitchell and Bettina Wolf).

8.1 Introduction.

8.2 Rheology and thickness perception.

8.3 Rheology and flavour perception.

8.4 Mixing, microstructure, gels and mouthfeel.

8.4.1 Mixing.

8.4.2 Microstructure.

8.4.3 Mouthfeel.

8.4.4 Gels.

8.5 Beyond shear rheology.

8.6 Conclusions.

9 Protein-Stabilised Emulsions and Rheological Aspects of Structure and Mouthfeel (Fotios Spyropoulos, Ernest Alexander K. Heuer, Tom B. Mills and Serafim Bakalis).

9.1 Introduction.

9.2 Processing and stability of emulsions.

9.2.1 Instabilities in emulsions.

9.2.2 Protein functionality at liquid interfaces.

9.2.3 Protein-stabilised oil-in-water emulsions – Effect of aqueous phase composition.

9.2.4 Effect of processing.

9.3 Oral processes.

9.3.1 Different stages and phenomena during oral processing.

9.3.2 Fluid dynamics during oral processing.

9.3.3 Interactions with saliva.

9.3.4 Interaction with oral surfaces.

9.4 In vitro measurements of sensory perception.

9.5 Future perspectives.

10 Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods (Ian T. Norton, Abigail B. Norton, Fotios Spyropoulos, Benjamin J. D. Le Reverend and Philip Cox).

10.1 Introduction.

10.2 Design and control of material properties of foods inside people.

10.2.1 Oral perception of foods.

10.2.2 Food in the stomach.

10.2.3 Food in the intestine.

10.3 Reconstructing foods to be healthy and control dietary intake.

10.3.1 Use of emulsions as partial fat replacement.

10.3.2 Duplex emulsions.

10.3.3 Fat replacement with air-filled emulsion.

10.3.4 Sheared gels (fluid gels).

10.3.5 Water-in-water emulsions.

10.3.6 Self-structuring systems.

10.4 Conclusions.



Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Terms of Use.
  • - Barnes & reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)