Abstract
The development of rheometers has considerably improved our understanding of the textural properties of foods. In this chapter, we provide a thorough explanation of rheological behaviour, including the origins of modern rheometers. Consideration is given to the role of test geometries and specific types of measurements that can be undertaken.
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Marsh, S., Rummel, F. (2024). Rheometry and Rheological Characterisation. In: Rosenthal, A., Chen, J. (eds) Food Texturology: Measurement and Perception of Food Textural Properties. Springer, Cham. https://doi.org/10.1007/978-3-031-41900-3_10
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DOI: https://doi.org/10.1007/978-3-031-41900-3_10
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