RESUMEN

Rheological methods are continually evolving to encompass novel technologies and measurement methods. This review highlights novel techniques used to analyze the rheological properties of foods over the previous decade. Techniques reviewed include large amplitude oscillatory shear (LAOS) testing and rheological techniques coupled with other measurement methods, such as microscopy and nuclear magnetic resonance (NMR). Novel techniques are briefly overviewed and discussed in terms of advantages and disadvantages, previous use, and suggested future utilization.

Asunto(s)

Análisis de los Alimentos/métodos , Reología/métodos , Fenómenos Químicos , Imagen por Resonancia Magnética/métodos , Espectroscopía de Resonancia Magnética/métodos , Fenómenos Mecánicos , Microscopía de Fuerza Atómica/métodos , Microscopía Confocal/métodos , Oscilometría/métodos , Reología/tendencias , Espectrometría por Rayos X/métodos , Ultrasonido/métodos