Introduction: Food Rheology and Structure

摘要: By definition, rheology is the study of deformation and flow matter. The science grew considerably due to research work done on synthetic polymers their solutions in different solvents that turn was necessary many uses (“plastics”) day-to-day industrial applications. Nevertheless, because biological nature foods, food offers unique opportunities there exists a large body literature. Many foods are composed mainly biopolymers aqueous containing dissolved sugars ions. former molecules, often called macromolecules, such as proteins, polysaccharides, lipids from wide range plant animal sources. In addition, water an important component plays major role creation edible structures storage stability (Rao, 2003). Processed may be viewed created result responses media processing methods, thermal processing, homogenization, other physical treatments. Most, if not all, those nature. measured rheological at macroscopic level. However, they directly affected by changes properties microscopic level 2006). Thus, it would helpful understand structure behavior.