Editing Rheology (section)

=== Food rheology ===

[[Food rheology]] is important in the manufacture and processing of food products, such as cheese<ref>S. Gunasekaran, M. Mehmet (2003), ''Cheese rheology and texture'', CRC Press, {{ISBN|1-58716-021-8}}</ref> and [[gelato]].<ref>{{Cite journal|last=Silaghi|first=Florina |display-authors=etal |date=July 2010|title=Estimation of rheological properties of gelato by FT-NIR spectroscopy|journal=Food Research International|volume=43|issue=6|pages=1624–1628|doi=10.1016/j.foodres.2010.05.007}}</ref> An adequate rheology is important for the indulgence of many common foods, particularly in the case of sauces,<ref>{{cite journal |last1=Okonkwo |first1=Valentine C. |last2=Mba |first2=Ogan I. |last3=Kwofie |first3=Ebenezer M. |last4=Ngadi |first4=Michael O. |title=Rheological Properties of Meat Sauces as Influenced by Temperature |journal=Food and Bioprocess Technology |date=November 2021 |volume=14 |issue=11 |pages=2146–2160 |doi=10.1007/s11947-021-02709-9 |s2cid=238223322 |url=https://link.springer.com/article/10.1007/BF00712312}}</ref> dressings,<ref>{{cite journal |last1=Franco |first1=Jose Maria |last2=Guerrero |first2=Antonio |last3=Gallegos |first3=Crispulo |title=Rheology and processing of salad dressing emulsions |journal=Rheologica Acta |date=1995 |volume=34 |issue=6 |pages=513–524 |doi=10.1007/BF00712312 |s2cid=94776693 |url=https://link.springer.com/article/10.1007/BF00712312}}</ref> [[yogurt]],<ref>{{cite journal |last1=Benezech |first1=T. |last2=Maingonnat |first2=J.F. |title=Characterization of the rheological properties of yoghurt—A review |journal=Journal of Food Engineering |date=January 1994 |volume=21 |issue=4 |pages=447–472 |doi=10.1016/0260-8774(94)90066-3 |url=https://dx.doi.org/10.1016/0260-8774%2894%2990066-3}}</ref> or [[fondue]].<ref>{{cite journal |last1=Bertsch |first1=Pascal |last2=Savorani |first2=Laura |last3=Fischer |first3=Peter |title=Rheology of Swiss Cheese Fondue |journal=ACS Omega |date=31 January 2019 |volume=4 |issue=1 |pages=1103–1109 |doi=10.1021/acsomega.8b02424 |pmid=31459386 |pmc=6648832 }}</ref>

[[Thickening agents]], or thickeners, are substances which, when added to an aqueous mixture, increase its [[viscosity]] without substantially modifying its other properties, such as taste. They provide body, increase [[strength of materials|stability]], and improve [[suspension (chemistry)|suspension]] of added ingredients. Thickening agents are often used as [[food additive]]s and in [[cosmetics]] and [[personal hygiene product]]s. Some thickening agents are '''gelling agents''', forming a [[gel]]. The agents are materials used to thicken and stabilize liquid solutions, [[emulsion]]s, and [[suspension (chemistry)|suspensions]]. They dissolve in the liquid phase as a [[colloid]] mixture that forms a weakly cohesive internal structure. Food thickeners frequently are based on either [[polysaccharide]]s ([[starch]]es, [[vegetable gum]]s, and [[pectin]]), or [[protein]]s.<ref>{{cite book
|url=https://books.google.com/books?id=wM1asp1LL8EC&q=Food%20Rheology&pg=PA130
|title=Texture in food – Introduction to food rheology and its measurement
|access-date=2009-09-18
|last=B.M. McKenna
|first=and J.G. Lyng
|isbn=978-1-85573-673-3
|year=2003
|publisher=Elsevier Science
}}</ref><ref>Nikolaev L.K., Nikolaev B.L., [http://processes.ihbt.ifmo.ru/en/article/10760/Experimental_study_of_rheological_characteristics_of_melted_cheese_%C2%ABMilk%C2%BB.htm "EXPERIMENTAL STUDY OF RHEOLOGICAL CHARACTERISTICS OF MELTED CHEESE «MILK»"], Processes and equipment for food production, Number 4(18), 2013</ref>