Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids

Honey is a food biomaterial that has been used as a natural therapeutic agent against infections and to stimulate wound healing; its flow behavior is interesting as it affects processing and consumption. The temperature- and composition-dependence of honey viscosity was measured in selected Israeli varieties. Classical rheology was compared to thermal-fluctuation particle-tracking microrheology. In particle-tracking, the viscosity is measured on...