Application notes

Food – rheology and extrusion compentium

Welcome to the skilled guide on food rheology and extrusion! Here you’ll find a compendium of useful articles and application notes providing expertise on enhancing food properties via rheology and extrusion. Foods can be structurally complex, incorporating emulsions and mixing solids, liquids and gels into a single product. The information in this compendium can help […]

Read More →