{"title":"食品流变学的综合综述:实验、计算和机器学习技术的分析","authors":"Osita Sunday Nnyigide, Kyu Hyun","doi":"10.1007/s13367-023-00075-w","DOIUrl":null,"url":null,"abstract":"<div><p>The main objective of food rheology is to identify food structure and texture by rheological measurements, thereby reducing the requirement for sensory analysis in evaluating food products. However, determining food texture and structure exclusively from rheological measurements can be challenging because of the complicated composition and structure of food, as well as the complexities of factoring in the changes that occur during food mastication. This article provides a comprehensive review of the current experimental, computational and machine learning techniques used in food rheology to probe the structure and texture of food products. The textural attributes and structural information that can be inferred from each measurement technique is discussed and recent studies that carried out the measurements are highlighted. Also presented in this review are the recent progress in the experimental techniques and challenges.</p><h3>Graphical abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":683,"journal":{"name":"Korea-Australia Rheology Journal","volume":"35 4","pages":"279 - 306"},"PeriodicalIF":2.2000,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A comprehensive review of food rheology: analysis of experimental, computational, and machine learning techniques\",\"authors\":\"Osita Sunday Nnyigide, Kyu Hyun\",\"doi\":\"10.1007/s13367-023-00075-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The main objective of food rheology is to identify food structure and texture by rheological measurements, thereby reducing the requirement for sensory analysis in evaluating food products. However, determining food texture and structure exclusively from rheological measurements can be challenging because of the complicated composition and structure of food, as well as the complexities of factoring in the changes that occur during food mastication. This article provides a comprehensive review of the current experimental, computational and machine learning techniques used in food rheology to probe the structure and texture of food products. The textural attributes and structural information that can be inferred from each measurement technique is discussed and recent studies that carried out the measurements are highlighted. Also presented in this review are the recent progress in the experimental techniques and challenges.</p><h3>Graphical abstract</h3>\\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":683,\"journal\":{\"name\":\"Korea-Australia Rheology Journal\",\"volume\":\"35 4\",\"pages\":\"279 - 306\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2023-10-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korea-Australia Rheology Journal\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s13367-023-00075-w\",\"RegionNum\":4,\"RegionCategory\":\"工程技术\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"MECHANICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korea-Australia Rheology Journal","FirstCategoryId":"5","ListUrlMain":"https://link.springer.com/article/10.1007/s13367-023-00075-w","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"MECHANICS","Score":null,"Total":0}
A comprehensive review of food rheology: analysis of experimental, computational, and machine learning techniques
The main objective of food rheology is to identify food structure and texture by rheological measurements, thereby reducing the requirement for sensory analysis in evaluating food products. However, determining food texture and structure exclusively from rheological measurements can be challenging because of the complicated composition and structure of food, as well as the complexities of factoring in the changes that occur during food mastication. This article provides a comprehensive review of the current experimental, computational and machine learning techniques used in food rheology to probe the structure and texture of food products. The textural attributes and structural information that can be inferred from each measurement technique is discussed and recent studies that carried out the measurements are highlighted. Also presented in this review are the recent progress in the experimental techniques and challenges.
期刊介绍：
The Korea-Australia Rheology Journal is devoted to fundamental and applied research with immediate or potential value in rheology, covering the science of the deformation and flow of materials. Emphases are placed on experimental and numerical advances in the areas of complex fluids. The journal offers insight into characterization and understanding of technologically important materials with a wide range of practical applications.
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