Century-old food testing method updated to include complex fluid dynamics

(American Institute of Physics) The texture of food is an important part of enjoying foods. In order to completely understand these properties, better methods for testing are required to capture the motion inside liquid materials, especially in the case of foods that are complex liquids, like gelled desserts. In a study in Physics of Fluids, researchers introduce an updated method that can measure linear viscoelasticity and phase lag simultaneously in an opaque liquid, capturing information about complex rheological properties.

Century-old food testing method updated to include complex fluid dynamics

The texture of food, including properties that determine how consumers experience biting and swallowing, is an important part of development of more enjoyable foods. In order to completely understand ...

Fri 8 Nov 19 from Phys.org

Century-old food testing method updated to include complex fluid dynamics, Fri 8 Nov 19 from ScienceDaily

Century-old food testing method updated to include complex fluid dynamics, Fri 8 Nov 19 from Eurekalert

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