Stirred yogurts are complexfluids that may be classed accordingly to the way they respond to deformation in both the linear
(LVR) and non-linear viscoelastic (n-LVR) regions. The measurement ofG
0
andG
00
is often the more useful way of characterizing
complex fluids. In particular, large amplitude oscillatory shear
(LAOS) experiments allow, provided that enough care is taken, to
examine the materials response within the LVR and to obtain
plentiful additional information in the n-LVR. The LVR is related to
the structural arrangement of the food, while n-LVR is associated
with the mechanical response of the food when its structure has
been largely disrupted