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  • How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    Monday, November 24, 2014
    Application Note
    Robert G. McGregor, Eric Chiang, Stephanie Shepard
    A common request from food manufacturers is to come up with a faster and more definitive test for flowability of salad dressings. read more
  • An Economical Alternative to Rheological Characterization

    An Economical Alternative to Rheological Characterization

    Tuesday, July 29, 2014
    Application Note
    Tien T. Dao, Jeshwanth K. Rameshwaram
    Rheological characterization continues to gain importance in the development of novel materials across a wide variety of industries. Historically, rheological characterization required a significant ... read more
  • Product Intelligence: Potentiometric and Karl Fischer Titrators

    Product Intelligence: Potentiometric and Karl Fischer Titrators

    Monday, September 10, 2012
    Technical Article
    Caitlin Smith
    The potentiometric titrator and the Karl Fischer titrator are highlighted in this buyers’ guide to titrators. When choosing a KF titrator, the user should determine what types of solvents and samples ... read more
  • The Double Life of Structured Fluids

    The Double Life of Structured Fluids

    Sunday, August 01, 2010
    Application Note
    Neil Cunningham, Bob McGregor
    The products we stir, pump, spread, pour, and spray are usually thought of as liquids. Surprisingly, however, it can be demonstrated that they live a quiet double life as liquids when observed,but ... read more
  • Food Texture Analysis

    Food Texture Analysis

    Saturday, May 01, 2010
    Application Note
    Richard D. Brown
    Texture testing is a well-established technique for evaluating the mechanical and physical properties of raw ingredients, food structure, and designs, and for pre- and post-quality control checks. ... read more
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