Confocal rheological properties

Methods of objective measurement of cereal foam structures are reviewed, including image analysis, confocal microscopy and x-ray tomography. The analysis of foam structures and their relationship with mechanical and rheological properties is described, and also the relationships between these structures and sensory descriptors such as crispness, crunchiness and texture. The size, shape and anisotropy of bubbles and their cell walls in foams are seen as critical in determining their fracture properties and sensory perception of crispness. Techniques for measuring crispness using acoustic emission and force-deformation profiles are discussed. 

In the second chapter P. Perrin, F. Pringent, and P. Hebraud describe the structure and rheological properties of stable W/OAV multiple emulsions stabilized with polymeric surfactants. By operating confocal microscopy and diffusing wave spectroscopy, they were able to visualize and to study the dynamical properties of the inner dispersed droplets. 

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