Extensional properties of macromolecules

Research output: Contribution to journalScientific reviewpeer-review

2 Scopus citations


© 2016 Elsevier Ltd There is increasing interest in the food industry in the development of new or improved commercially available food products. New methods to test the characteristics of raw materials and products are necessary. The viscosity (consistency or texture) of foods is an important rheological variable during processing because it influences the equipment design necessary for food production. Additionally, viscosity determines functionality and consumer acceptance of foods. This review focuses on extensional viscosity characterization as a tool to aim the development of novel and improved food products and processes. Extensional deformation is involved in processes as extrusion, film blowing, and fiber spinning, but it is also important in determining and understanding interactions among food components (e.g., proteins, polysaccharides, and lipids) in food products (e.g., bread, pasta, syrups, snacks, and salad dressings).
Original languageAmerican English
Pages (from-to)98-103
Number of pages87
JournalCurrent Opinion in Food Science
StatePublished - 1 Jun 2016

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