The texture of food, including properties that determine how consumers experience biting and swallowing, is an important part of development of more enjoyable foods. In order to completely understand these properties, better methods and devices for testing are required to capture the motion inside liquid materials, especially in the case of foods that are complex liquids, like gelled desserts.
Click here for original story, Century-old food testing method updated to include complex fluid dynamics
Source: Phys.org