Chapter 1 Bridging the Gap Between Single-Molecule Unbinding Properties and Macromolecular Rheology

Chapter 2 Zero-Shear Viscosities of Polysaccharide Solutions

Chapter 3 Gel-Solvent Friction

Chapter 4 Swallowing and the Rheological Properties of Soft Drink and Agar Gel

Chapter 5 Moisture Distributions and Properties of Pasta Prepared or Cooked Under Different Conditions

Chapter 6 Rheological Studies on Gelation Kinetics of Powdered Soybean in the Presence of Glucono-δ-Lactone

Chapter 7 Linkage Between Food Rheology and Human Physiology During Oral Processing: Human Eating Behavior Deduced by Instrumental Compression of Food on a Soft Substrate

Chapter 8 Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins

Chapter 9 Rheology Modifiers for the Management of Dysphagia

Chapter 10 The Effect of Preparation Conditions on the Rheological Properties of Gomatofu (Sesame Tofu)

Chapter 11 Rheology Control Agents for Cosmetics

Chapter 12 Rheological Properties of Personal Lubricants

Chapter 13 Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilage