The Soft Matter Kitchen: Improving the accessibility of rheology education and outreach through food materials

Review Mechanics

Designing Complex Fluids

Randy H. Ewoldt et al.

Summary: Taking a step away from Newtonian fluid behavior opens up a wide range of possibilities in terms of non-Newtonian fluid properties. This complexity introduces challenges that need to be addressed. The article explores useful rheological complexity, organizing principles, and design methods to answer questions related to the utility and attainment of non-Newtonian properties.

ANNUAL REVIEW OF FLUID MECHANICS (2022)

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Article Mechanics

The nonlinear rheology of complex yield stress foods

James J. Griebler et al.

Summary: The yield stress of food determines its shape, packaging, serving, and perception when consumed. Oscillatory shearing provides a suitable method to test the rheology of food, and the yielding process can be approximated as a continuous transition.

PHYSICS OF FLUIDS (2022)

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Article Materials Science, Biomaterials

Influence of Microgel Fabrication Technique on Granular Hydrogel Properties

Victoria G. Muir et al.

Summary: This study investigated the influence of three microgel fabrication techniques on granular hydrogel properties, finding that different fabrication methods result in varying microgel properties which in turn affect the mechanics, porosity, and injectability of the granular hydrogels. Tuning the amount of cross-linker used during microgel fabrication can adjust the properties of the granular hydrogels, and the granular hydrogels exhibit general shear-thinning and self-healing properties.

ACS BIOMATERIALS SCIENCE & ENGINEERING (2021)

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Review Food Science & Technology

Analytical Rheology of Honey: A State-of-the-Art Review

Celia Faustino et al.

Summary: Honey has been used as a nutraceutical product for its nutritional and medicinal properties since ancient times. The rheological behavior of honey is influenced by its composition and experimental conditions, such as moisture content, temperature, and shear rate. While most honeys are Newtonian fluids, some types exhibit interesting shear-thinning, thixotropic, and anti-thixotropic behavior. Rheological parameters have been effectively used to identify honey adulteration and differentiate between different types of honey, with chemometric techniques like PLS, PCA, and ANN providing insight into the complex relationships between honey properties.

FOODS (2021)

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Review Materials Science, Multidisciplinary