ABSTRACT
Considering many foods to be dispersions, Giesekus[1] illu-
strated, using examples of model suspensions, that the
rheological behavior is dependent on flow type for complex
liquids. In most instances, the structural components in
liquid foods have a different and sometimes, a more dra-
matic effect on its extensional rather than shear rheology.
Thus, measuring and understanding the extensional rheolo-
gical behavior is very important to food manufacture.
