Contents -- Preface -- Interfacial Dilational Rheology Related to Crude Oil Emulsion -- Biopolymers in Food Emulsions: A Viscoelastic Approach -- Continuous Viscoelastic Models in Food Rheology -- Linear Viscoelasticity of Non-Fermented Dough: Effect of Gluten Absence -- Interfacial Dilational Properties of Polymer Solutions Related to Enhanced Oil Recovery -- Influence of Polyelectrolyte Addition on Rheological Properties of Zirconia and Starch Mixed Suspensions -- Viscoelastic Properties and Sensory Quality of Whey Protein Concentrate Gels with Honey -- Influence of Viscoelasticity in Orthodontics -- Hydrodynamic Characteristics of an Oscillating Viscoelastic Squeeze Film -- The Mesoscopic Constitutive Equations for Polymeric Fluids and Some Examples of Flows -- Index.