Food Texture and Rheology

The flow of the bolus of chewed food in the mouth, and the flow of fluid and semifluid foods, is both a textural property and a rheological property. However, the fracturing and grinding of solid foods that occurs during mastication is not a rheological phenomenon, and neither are the textural perceptions of particles, or the release or absorption of moisture or oil. Novel rheological and sensorial analyses are working toward a better understanding of food structural breakdown, bolus development, and the associated properties and attributes of the food as it undergoes these changes. These analyses are uncovering some of the key unknown information about food behaviours during oral processing, allowing progression toward a universal set of rheological–sensory relationships.

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