Related Experiment Video

Updated: Apr 18, 2026

Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions
11:38

Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions

Published on: April 19, 2018

8.6K

Editorial: Rheological properties of functional and future foods

Gamze Yazar1, Ilkem Demirkesen2, Ozlem C Duvarci3

  • 1Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID, United States.

Frontiers in Nutrition
|April 17, 2026
PubMed
Abstract

No abstract available in PubMed .

Keywords:
functional foodsquality optimizationrheologysustainable foodstexture

More Related Videos

The Synthesis of RGD-functionalized Hydrogels as a Tool for Therapeutic Applications09:30

The Synthesis of RGD-functionalized Hydrogels as a Tool for Therapeutic Applications

Published on: October 7, 2016

12.1K
Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries10:18

Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries

Published on: November 21, 2023

3.8K

Related Concept Videos

Types of Fluids01:27

Types of Fluids

Fluids can be classified into Newtonian and non-Newtonian fluids based on their response to shear stress. Newtonian fluids have a linear relationship between shear stress and the shear strain rate, following Newton's law of viscosity. Their viscosity remains constant regardless of the shear rate, making their behavior predictable and easier to analyze. Common examples include water, air, oil, and gasoline.
In contrast, non-Newtonian fluids do not follow Newton's law of viscosity, and...
1.2K