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. 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
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