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Yi Shen s Link

The Barus Effect Also known as extrudate swell or die swell. This effect is common in highly elastic, non-newtonion fluid.

Butter and Magerine process Here is a link from Answer.com on how to make butter and magerine.(I can't get any video yet..)

Flavor Emulsions Emulsifier is used to stabilize the food system with flavor emulsion. Flavor emulsion (with oil) needs to be stabilize to avoid sendimentation or creaming.

The rheological properties of mayonnaise About Stress sweep experiment and Yield stress experiment, indicating how the food behave from the result.

Determining 'stand-up' characteristics of caramel and chocolate You want chocolate with stand-up characteristic (like onion shape chocolate which explaned in class)? Or with different shapes eg. shell, flower, words, teddy bear face (pouring the chocolate into mold)? How we can make sure the chocolate flows to each corner of the mold and fill up the whole mold? (To avoid teddy bear face chocolate without ears haha)