1 Subjects: “...rheological behaviour...”

2 Subjects: “...rheological properties...”

3 Subjects: “...rheological properties...”

4 Subjects: “...rheological properties...”

5 Subjects: “...rheological properties...”

6 Subjects: “...rheology...”

7 Subjects: “...rheological characterization...”

8 Subjects: “...rheological characterization...”

9 “..., rheological properties, food porosity, and presence of particulates). Moreover, there is a need to address...”