| 8:05 | F1: The Role of Viscosity in the Formulation of a Biodegradable Decontaminant for Sulfur Mustard, Cerny, L. C., Cerny, E. R. |
| 8:30 | F2: Determination of the Molecular Weight Between Crosslinks of Waxy Maize Starches Using the Theory of Rubber Elasticity, Gluck-Hirsch, J. B., Kokini, J. L. |
| 8:55 | F3: Rheology and Growth Kinetics of a Penicillium Chrysogenum Fermentation Broth, Goudar, C. T., Strevett, K. A., Shah, S. N. |
| 9:20 | F4: Phase Transitions and Complexing Reactions in 7S and 11S Soy Protein Fractions, Morales, A., Kokini, J. L. |
| 10:10 | F5: Ice Cream Rheology: Viscoelasticity of Melts, Rohn, C. L., Thurston, G. B., Henderson, N. M. |
| 10:35 | F6: Small Amplitude Oscillatory Shear (SAOS) Studies of Mozzarella Cheese, Subramanian, R., Gunasekaran, S. |
| 11:00 | F7: Probing Food Gels, Sworn, G. |
| 11:25 | F8: Large Amplitude Oscillatory Shear Behavior of Mozzarella Cheese, Tariq, S., Giacomin, A. J. |
| 11:50 | F9: The Determination of the WLF Constants, C1 and C2 in Food Polymers, Vermeulen, A. H., Kokini, J. L. |
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