Neil Mermelstein

Neil H. Mermelstein

Rheology is stressful and strainful, M.A. (Andy) Rao told me jokingly when I asked him what challenges lie ahead in the measurement of viscosity and texture of foods. Rao ([email protected]), Professor Emeritus in the Dept. of Food Science & Technology at Cornell University, Geneva, N.Y., and Scientific Editor of the Food Engineering & Physical Properties section of Journal of Food Science, was one of several rheology experts I spoke with for this article.

LaboratoryRheology, the flow of fluids and…

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About the Author

IFT Fellow
Editor Emeritus of Food Technology
[email protected]
Neil Mermelstein