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Alginate based gels are widely adopted in many pharmaceutical and biomedical fields. The main rheological characteristics of the alginate-based gels are important design parameters for gel preparation. A new methodology for rheological tests on the alginate-based gels has been assessed in order to obtain reliable and reproducible results in terms of loss and storage moduli. The methodology accounts for the effect of morphology on the rheological properties. Reliable results can be achieved if the structure of the gel is preserved during

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ng part of a complex system where corporate practices are enabled by power structures. The proposed framework can facilitate a structured identification and systematic study of the impact of specific aspects of food industry's strategies and increase opportunities for primary prevention by anticipating industry responses and by discouraging corporate practices that harm health. Sex-specific mechanisms explaining the association between mothers with obesity and the development of obesity in children are poorly characterized