Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

“…Yield stress or critical shear stress was also significantly higher for each of the particle sizes of the wheat sauces in comparison to rice sauces, following the trend observed by the consistency index. For other low-fat sauce model systems, Chung et al (2013) found that suspensions containing thermally processed corn starch exhibited a critical shear stress around 25 Pa, similar to those obtained for rice extruded flours. Taking into account the different particle sizes, rice based sauces revealed that the yield stress significantly increased as the particle size increased also, suggesting that the intermolecular interactions in these samples might be stronger.…”

“…The shear rate was increased linearly from 1 to 100 s −1 for 200 s (up curve), then this shear rate (100 s −1 ) was maintained for 150 s and was finally reduced to 1 s −1 in a further period of 200 s (down curve). This measurement is useful since it simulates the forces that food products (such as sauces) might experience during preparation and consumption, such as stirring, pouring, and mastication (Chung et al, 2013). Furthermore, this shear rate is within the range typically used to simulate oral conditions (McClements, 2005).…”

Structure and texture development of food-emulsion products

“…Oil concentration influences the perceived whiteness (lightness, L * ) of food products due to the impact of the fat droplets on light scattering (Chung et al, 2013c). Mathematical equations have been developed to relate the lightness and viscosity of emulsions to droplet concentration (Chung et al, 2013c;Derkach, 2009;McClements, 2005). Mathematical equations have been developed to relate the lightness and viscosity of emulsions to droplet concentration (Chung et al, 2013c;Derkach, 2009;McClements, 2005).…”

“…These products often exhibit non-Newtonian behavior, that is, their viscosity is dependent on rate of strain (Chung et al, 2013c;McClements, 2005;Rao, 2007a). From these measurements, the apparent viscosity of samples, calculated as the shear stress divided by the rate of strain, is derived, and it is commonly used to indicate the "thickness" of fluid to semi-solid emulsion-based food products.…”

Reduced-Fat Foods: The Complex Science of Developing Diet-Based Strategies for Tackling Overweight and Obesity

“…Starch granules are another form of biopolymer particle that can be used as a fat replacer (152,153). Raw starch granules swell when they are heated in water, which causes a large increase in viscosity and may lead to gel formation.…”