insight FOOD inside
guiding you to optimal food performance

Food structure and rheology

Foods are recognized and liked because of their appearance, odor, the way they flow or crumble, the way they snap or melt in the mouth, release aromas, produce mouthfeel, and satisfy the body after eating. Many of these aspects are caused or influenced by the composition, structure and rheological properties of the product and these are in turn determined by ingredient choice and processing during manufacture.

The way the combination of food ingredients and processing result in the specific structure and rheological behavior of a food product is my principal field of expertise. 




Expertise on food structure and rheology:

  • emulsions and foams
  • emulsifying  properties of proteins, lipids, surfactants and their interactions
  • de-foaming by emulsions
  • absorption and interfacial properties 
  • micelles, microemulsions
  • rheology of liquids and semi solids
  • gels and emulsion-filled gels
  • fat crystallization, milk fat composition, butter, chocolate
  • dairy, cream, yoghurt, quark
  • starch, thickeners, gelling agents
  • layered dough
  • fat replacement




Selected Publications

Colloidal destabilisation mechanisms in emulsions stabilised by proteins

Current Opinion in Colloid and Interface Science 8 (2003) 371 –379  http://www.sciencedirect.com/science/article/pii/S1359029403000980


Flow-induced coalescence in protein-stabilized emulsions: role of the formation of shear connections between the droplets

Langmuir 20 (2002) 7364-7370.  http://pubs.acs.org/doi/abs/10.1021/la011540s


Competitive adsorption of proteins and surfactants in highly concentrated emulsions: effect on coalescence mechanisms

Colloids and Surfaces A  213 (2003) 209-219. http://www.sciencedirect.com/science/article/pii/S0927775702005149


Firmness and crystallization of milk fat in relation to processing conditions

J. Dairy Sci. 83 (2000) 1919-1932.  http://www.sciencedirect.com/science/article/pii/S0022030200750673


Composition and crystallization of milk fat fractions

JAOCS 76(11) (1999) 1323-1331.  http://link.springer.com/article/10.1007%2Fs11746-999-0146-8