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