Dynamic oscillatory shear tests are performed by subjecting a material to a sinusoidal strain/stress and measuring the resulting mechanical response. Nonlinear response (LAOS), in the context of rheological response, can be classified as due to large deformations, structural changes and phase transitions. In recent years, LAOS has received increasing attention, given that they can provide valuable information for a better understanding of complex rheological behaviors and give a deeper insight into microstructural changes. Another reason for the growing interest in LAOS tests is their usefulness in describing the elastic and viscous properties of complex fluids at large deformations (outside the linear viscoelastic domain), which are closer to real processing and application conditions. In this paper, LAOS measurements are related to the sensory and textural properties of food, which is a topic of great interest.

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