On demand webinar

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In this webinar...
we will discuss the basics of food rheology, explained by means of practical examples correlating with real processes.


You will learn about:

  • Mouth feeling, spreadability, processability
  • Time and temperature dependent behavior
  • Filling behavior, extensional rheology
  • Aggregation and disaggregation, thixotropy

Who may be interested:
Customers involved in the development, characterization and testing of food products and its processability with basic knowledge of rheology.

Duration: 45 minutes

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