Rheo‐NMR in food science—Recent opportunities

Abstract

AbstractFor over 25 years, nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) techniques have been used to study materials under mechanical deformation. Collectively, these methods are referred to as Rheo‐NMR. In many cases, it provides spatially and temporally resolved maps of NMR spectra, intrinsic NMR parameters (such as relaxation times), or motion (such as diffusion or flow). Therefore, Rheo‐NMR is complementary to conventional rheological measurements. This review will briefly summarize current capabilities and limitations of Rheo‐NMR in the context of material science and food science in particular. It will report on recent advances such as the incorporation of torque sensors or the implementation of large amplitude oscillatory shear and point out future opportunities for Rheo‐NMR in food science.