ABSTRACT
Lipids, like most food system components, consist of a network of many small particles and macromolecules held together by a wide range of intermolecular and colloidal forces. Their structure, texture, stability, and functionality are strongly influenced by the strength of these interactions. Moreover, the texture of a final food system containing lipids depends strongly on the history of structural changes during processing. Currently, we do not understand the mechanisms by which subtle changes in the interactions of lipids and other components in food systems control the entire structure and mechanical properties of foods. And from a rheological properties perspective, it has been difficult to provide a definition for the class of substances called lipids. Every definition proposed thus far has limitations due to solubility of lipids in organic solvents or in water.
