Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods

Ian T. Norton*, Abigail B. Norton, Fotios Spyropoulos, Benjamin J.D. Le Révérend, Philip Cox

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)
Original languageEnglish
Title of host publicationPractical Food Rheology
Subtitle of host publicationAn Interpretive Approach
Number of pages35
ISBN (Print)9781405199780
Publication statusPublished - 1 Dec 2010


  • Astringency, an increase in friction coefficient
  • Consumption of high calorific and/or salty diets - and chronic diseases, obesity, type II diabetes and hypertension
  • Designed gel beads with oil droplets - controlling flavour release of oil soluble flavours
  • Lumen mass transfer coefficient - in concentration of guar gums
  • Mouth and rheological response - interesting, basis of significant amounts of past and present research in foods
  • Oral perception of foods
  • Reconstructing food for healthy everyday living - and controlling dietary intake
  • Rheological control and understanding - formulation of healthy everyday foods
  • Rheological control of stomach contents - ways to control eating habits and calorific intake of general population
  • Water-in-water emulsions, next level of complexity - mixed biopolymers, two or more molecular structures leading to phase separation

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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