Role of Structure in the Measurement of Flow Properties of Food and Starch Dispersions: A Review

In this review, briefly the role of structure of food dispersions in their rheological properties and how it affects rheological measurement are discussed. Besides processed food dispersions, starch dispersions during and after gelatinization are considered. The discussion points out to the benefit of studying rheological properties of dispersions with known composition and structural characteristics. Lastly, we discuss frequency shift factor for superposing the temperature and shear dependent viscosity data during gelatinization of starch dispersions to obtain master viscosity curves.