|This webinar covers the basics of food rheology demonstrated with practical examples of real-world processes for critical food factors such as:
- Mouthfeel, spreadability, processability
- Time and temperature dependent behavior
- Filling behavior and extensional rheology
- Aggregation and disaggregation along with thixotropy
You can benefit from this webinar if you’re involved in the development, characterization or testing of food products and their processability.