Rheological Properties and Structures of Colloidal Oleogels and Hydrogels

The macroscopic rheological properties of colloidal networks of proteins, polysaccharides, fat crystals and oleogelators are a function of the amount of network material present, the size and shape of the colloids and their aggregates and the strength of their inter-colloidal interactions. Here we will outline the development of quantitative models describing the relationships between the nano- and mesoscale structures of colloidal and polymer protein hydrogels and lipid oleogels and their macroscopic rheological and mechanical properties. These quantitative models will be used to showcase their usefulness in a variety of systems, from edible fats and oleogels to whey protein isolates and casein gels. The successful development of new food products requires a fundamental knowledge of the relationship between structures at different length scales and their physical properties.