Food Texture and Rheology

Food Texture and Rheology focus on the physical properties and behavior of food materials, particularly how they deform and flow under stress. This field examines the sensory attributes of texture, such as crunchiness, creaminess, and viscosity, which significantly influence consumer enjoyment and product quality.

  • Track: 6-1 Texture Analysis
  • Track: 6-2 Rheological Properties
  • Track: 6-3 Mouth feel and Sensory Perception
  • Track: 6-4 Textural Modification
  • Track: 6-5 Consumer Perception and Preference

Related Conference of Food