Food rheology applications of large amplitude oscillation shear (LAOS)

Classical flow and small amplitude oscillation shear (SAOS) often do not meet the emerging needs of food research in practical scenarios to provide food texture information for processing in similar mechanical deformation range. Large amplitude oscillation shear (LAOS) has been developing rapidly in the last decade, but is yet to be widely used in food rheology due to the uncertainty of which LAOS analytical tools are most suitable for particular types of foods. This review aims to provide a significant update on the recent application of LAOS for different types of foods. While a brief summary of common analytical tools used in food LAOS rheology is given, the focus of this paper is on the use of LAOS for different food macro components (proteins, polysaccharides, fats), food formats (emulsion, foam), and categories (dough, cheese, confectionery). The applicable LAOS analytical tools and typical results in each category are presented. The common tools in food LAOS rheology include strain curve shape analysis (strain/amplitude sweep), Lissajous curve analysis (raw/elastic/viscous/3D Lissajous curves and Pipkin diagram), and nonlinear viscoelastic parameters (higher harmonic intensities, strain-stiffening/thickening ratios, large/minimum strain modulus/viscosities, etc.). Different tools were found to suit the analysis of different food components or categories. LAOS rheological analysis of foods can provide a richer dimension than the traditional SAOS analysis, particularly in understanding the phase change processes of food ingredients and the effects of food processing on food structure.