Food Rheology and Texture

Which rheological model mathematically describes a food fluid that behaves as a rigid solid until a critical yield stress $\tau_0$ is exceeded, above which shear stress is linearly proportional to shear rate?

Options:

• (A) Bingham Plastic model (\tau = \tau_0 + \eta_p \dot{\gamma})
• (B) Newtonian model (\tau = \mu \dot{\gamma})
• (C) Dilatant power law
• (D) Maxwell viscoelastic model