Research progress in interfacial dilational rheology properties in food component interactions

As a branch of rheology, interfacial dilational rheology properties could reflect the adsorption and dispersion behaviors of different molecules on the interface layer. These properties contribute significantly to the research of interactions between components in the composite system. By comparing the characteristics of viscoelastic properties, relaxation process, interfacial tension and other parameters, theoretical models were established for analyzing different types of components. In recent years, method of interfacial dilational rheology has been considered as an effective way to study the interaction mechanism of food components for its advantage of high sensitivity, simple operation, well stability, and directly reflects the influence of interaction on processing performance.In this review, the theoretical basis and measurement methods of interfacial dilational rheology properties are summed up. Then the research progress in this technology in food component interactions is emphatically introduced.Finally, the existing problems and the future development direction are analyzed.