Food Rheology Shanghai Jiao Tong University May19,2006 Charles F.Shoemaker Professor U C D a vi s FOOD SCIENCE TTECHNOLOGY
Lectures ·Texture Viscosity;Newtonian Non-Newtonian yield point Suspension and polymer rheology Viscoelasticity and gel formation
Lectures • Texture • Viscosity; Newtonian • Non-Newtonian & yield point • Suspension and polymer rheology • Viscoelasticity and gel formation