Chocolate is one of the world’s favorite snack foods. The texture, or mouthfeel, of chocolate is critical for the consumer perception of product quality. It is possible to finely control the textural aspects of the signature flavor of chocolates. The mouthfeel can be characterized through the determination of flow ‒ by rheology. Learn how to do this in our article!
Topical treatments are commonly administered to treat skin conditions or inflammation and irritation. How these are formulated, stored and applied to the skin is very much down to their rheological behavior.
The Kinexus is being used to assist in the development of a new treatment for COVID-19!
Deciding whether to purchase either a viscometer or a rheometer is not always straightforward. This guide will take you through the differences and how a rheometer could be more suited for your needs.