The functional properties of novel and tailored (personalized) foods viewed as rheological parameters with relevance for the characterisation of food matrices in certain condition imposed a correct selection of the rheological methods and association with others techniques, such spectroscopy or microscopy, TPA (Texture Profile Analysis) or thermodynamically evolution of food system, in order to obtain a complete image of the total quality and dynamic foods behaviour.
The physico- rheo -molecular approach involve a correct selection of the significant markers which give the more relevant experimental results. The present paper research aim to review the actual approach in selecting the investigation protocols for a complete functionalities characterisation in case of novel or tailored foods. The dependency of viscosity from shear rate at 100 s-1 as rheological marker is relevant for the physical sensation give by the fat content in classical or low-calorie foods (mayonnaises, dressings, sauces). The kinetic viscosity,yield stress and mass specific heat flow are rheological markers in dynamic termomechanical tests. The sensory acceptance of food and the limits of acceptability associated with the palatability characteristics (positive correlated with viscosity and frictional coefficient) make a relevant bridge between structure and sensoriality. Dynamic Gastric Model (DGM) which reproduce the human body condition for digestion for characterisation of the food transformation and specific interaction which occur between nutrients in real time are the future approach in food bio-nutrition.
Effect of oil droplet size on the gastric digestion of milk protein emulsions using a semi-dynamic gastric model
