Workshop on Micro-Rheology - Characterisation of the mechanical properties of food systems at the micrometer length scale

Abstract

The heterogeneity of food microstructure on mesoscopic scale plays a crucial role in the perception of food texture. Micro-rheology (the study of mechanical properties on a micrometer length scale) opens new perspectives for the study of “structure – function relationships” of food systems, and overcomes current limitations of instrumental approaches that are generally accepted.