In this webinar, we will discuss the basics of food rheology, explained by means of practical examples correlating with real processes.

You will learn about:

  • Mouth feeling, spreadability, processability
  • Time and temperature dependent behavior
  • Filling behavior, extensional rheology
  • Aggregation and disaggregation, thixotropy

Who may be interested: Customers involved in the development, characterization and testing of food products and its processability with basic knowledge of rheology.

45 minutes