Rheological Behavior and Quality Characterization of Food Emulsions
Summary
Food emulsions—complex dispersions of oil droplets in water or vice versa—are central to the texture, stability and sensory appeal of many products, from dressings and sauces to spreads and beverages. Rheological properties govern both processing performance and mouthfeel, linking droplet size, interfacial composition and continuous-phase structure to flow curves and viscoelastic response. Quality characterisation combines rheometry with textural analysis, microstructural imaging and sensory evaluation to assess yield stress, viscosity profiles, thixotropy and stability against creaming or phase inversion. Advances in modelling (for example Herschel–Bulkley and Casson equations), coupled with emerging emulsifiers such as plant-protein nanoparticles and tailored biopolymers, have enhanced control over consistency, shelf life and nutrient delivery. By integrating fundamental rheology with real-time monitoring techniques, researchers are developing formulations that balance pumpability, spreadability and consumer preference under diverse thermal and mechanical stresses.
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Rheological Behavior and Quality Characterization of Food Emulsions publication trend
The graph below shows the total number of articles in rheological behavior and quality characterization of food emulsions across all publications each year (not limited to Nature Index journals).
Technical terms
Emulsion: A biphasic system in which one liquid is finely dispersed as droplets within another immiscible liquid.
Rheology: The science of deformation and flow of matter under applied forces.
Viscosity: A measure of a fluid’s resistance to gradual deformation by shear or tensile stress.
Shear thinning (pseudoplasticity): A non-Newtonian behaviour where apparent viscosity decreases with increasing shear rate.
Yield stress: The minimum stress required to initiate flow in a structured fluid.
Viscoelasticity: The property of materials exhibiting both viscous flow and elastic deformation under stress.
References
- A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties. Food Chemistry Advances (2024).
- The Effects of Oil Content on the Structural and Textural Properties of Cottonseed Butter/Spread Products. Foods (2023).
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