Thermo Fisher Scientific
Foods can be structurally complex, so you need to know what to measure in all the emulsions and mixes of solids, liquids and gels along with the best tools to measure it. Rheology involves the study of the mechanical properties of foods and how they flow and deform under different conditions – pouring, cold storage, over time, etc. Food extrusion is an established and highly versatile technique for producing food, feed, nutritional additives and flavors. Complete the form below for your free application compendium on enhanced food properties via rheological measurements and food development via extrusion.
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