This book acts as a guide to learn about the various rheological behavior of the food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties in terms of the categories of various food highlighting variation in properties in terms of differences of composition in the same category. It provides insight into the advanced modelling and experimentation techniques being employed for the assessment and development of requisite food rheology.

• Discusses effects of nanotechnology on the rheological properties
• Details about the more precise and advanced food processing technologies in use Includes variation in rheology with the changing fusion cuisines
• Illustrates various food components playing a major role in the popularity of modern products
• Reviews factors affecting technology transfer from lab to industry

This book is aimed at graduate students and researchers in food and chemical engineering.