Abstract
Rheology is a powerful and versatile analytical tool for providing information about changes in the composition, structure, and interactions of food emulsions. Moreover, an understanding of emulsion rheology is essential for designing efficient food processing operations and emulsion-based foods with the desired physicochemical, sensory, and nutritional attributes, such as appearance, texture, flavor, shelf life, and bioavailability. This article provides a brief overview of the current understanding of food emulsions, with a focus on how their viscosity is related to the properties of the emulsion droplets present.
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