Rheological properties of foods

Abstract

For profitable and effective communication methods and procedures, standardization is absolutely necessary, and it is even more important for biological materials like food. Despite many efforts and effective work done by prominent researchers over the years (Malkin, 1994; Steffe, 1996; Rao, 2007; Bourne, 1978; Szczesniak et al., 1963) there is still little consensus about methods or measurements of rheological properties of food.