Food Texture and Rheology

Food texture and rheology study the physical properties of food, influencing mouthfeel, consistency, and consumer preference. These attributes are critical in designing appealing products and optimizing processing methods. Techniques like texture analysis and rheometry help understand food behavior under stress. Advances in this field aid in developing healthier alternatives without compromising sensory appeal. Texture and rheology are central to creating satisfying eating experiences.

Track 16.1 Cohesion and Adhesion

Track 16.2 Viscosity

Track 16.3 Tensile Strength

Track 16.4 Moisture Distribution

Track 16.5 Elasticity

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