Advances in large amplitude oscillatory shear Rheology of food

Advances in large amplitude oscillatory shear Rheology of food materials Merve Yildirim Erturk*, Anh Nghi Minh Le and Jozef Kokini Department of Food Science, Purdue University, West Lafayette, IN, Unites States Molecular interactions determine the microstructure of food, as well as its response to deformation and flow. In order to design efficient processing equipment, to produce high-quality, stable end products, to predict textural and sensory properties, and to ensure consumer acceptance,...