We thank Ronald Visschers from the Wageningen Centre for Food Sciences for his support to Image J software, Gerben van de Kamp from NIZO food research for his technical support, and Tom Wagner from The Solae Co. for his support in reviewing the article.
Microrheology: An Experimental Technique to Visualize Food Structure Behavior Under Compression-Extension Deformation Conditions
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 6, pages 1990–1994, August 2003
How to Cite
Nicolas, Y. and Paques, M. (2003), Microrheology: An Experimental Technique to Visualize Food Structure Behavior Under Compression-Extension Deformation Conditions. Journal of Food Science, 68: 1990–1994. doi: 10.1111/j.1365-2621.2003.tb07007.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20020710 Submitted 12/18/02, Revised 1/24/03, Accepted 6/7/03, Received 6/10/03
ABSTRACT: Elongational flows occur in the mouth when soft foods are ingested. Under those deformations, the food structure changes and influences the sensory perception in the mouth. To understand better how food structure deforms under elongational flow at the micrometer-length scale, a new configuration has been developed including a confocal microscopy and a compression apparatus. A model food system was studied, and the origin of elongational flow defined as the stagnation point was observed during biaxial extension. Repetitive deformations as they occur in the mouth during chewing showed structural evolution in the food system.