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Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials

Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, Sao Paulo 13635-900, Brazil
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Academic Editor: Osvaldo H. Campanella
Received: 4 April 2016 / Revised: 25 June 2016 / Accepted: 4 August 2016 / Published: 16 August 2016
(This article belongs to the Special Issue Rheology of Gels)
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Abstract

Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years, including their applications in food, which is the focus of this review. Knowledge of the rheological behavior of emulsion-filled gels is extremely important because it can measure interferences promoted by droplets or particle inclusion on the textural properties of the gelled systems. Dynamic oscillatory tests, more specifically, small amplitude oscillatory shear, creep-recovery tests, and large deformation experiments, are discussed in this review as techniques present in the literature to characterize rheological behavior of emulsion-filled gels. Moreover, the correlation of mechanical properties with sensory aspects of emulsion-filled gels appearing in recent studies is discussed, demonstrating the applicability of these parameters in understanding mastication processes. View Full-Text
Keywords: emulsion-filled gels; rheology of gels; rheological modeling; emulsion gels; emulgels emulsion-filled gels; rheology of gels; rheological modeling; emulsion gels; emulgels
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Geremias-Andrade, I.M.; Souki, N.P.; Moraes, I.C.; Pinho, S.C. Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials. Gels 2016, 2, 22.

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