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Geremias-Andrade IM, Souki NPBG, Moraes ICF, et al. Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials. Gels. 2016;2(3)doi: 10.3390/gels2030022.
Geremias-Andrade, I. M., Souki, N. P. B. G., Moraes, I. C. F., & Pinho, S. C. (2016). Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials. Gels (Basel, Switzerland), 2(3), . https://doi.org/10.3390/gels2030022
Geremias-Andrade, Ivana M, et al. "Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials." Gels (Basel, Switzerland) vol. 2,3 (2016). doi: https://doi.org/10.3390/gels2030022
Geremias-Andrade IM, Souki NPBG, Moraes ICF, Pinho SC. Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials. Gels. 2016 Aug 16;2(3). doi: 10.3390/gels2030022. PMID: 30674153; PMCID: PMC6318578.
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Gels. 2016 Aug 16;2(3). doi: 10.3390/gels2030022.

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

Gels (Basel, Switzerland)

Ivana M Geremias-Andrade, Nayla P B G Souki, Izabel C F Moraes, Samantha C Pinho

Affiliations

  1. 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. [email protected].
  2. 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. [email protected].
  3. 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. [email protected].
  4. 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. [email protected].

PMID: 30674153 PMCID: PMC6318578 DOI: 10.3390/gels2030022

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.

Keywords: emulgels; emulsion gels; emulsion-filled gels; rheological modeling; rheology of gels

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