Process modeling

Rheology

Material structure and texture

Extrusion

Application of rheology to food science and food engineering

Mathematical modeling of food process operations

On-line rheological techniques

Rheology of biomaterials

Dough rheology

Rheology of dairy products

Characterization of material structure and texture: relationship to rheological properties

Effect of glass transition on product texture

Extrusion; role of rheology in the extrusion process