Food is a complex viscoelastic system, and understanding its flow behavior enhances processing, product development, quality assurance, and sensory prediction. Rheological behavior is influenced by the type and concentration of ingredients in a formulation. Traditional methods for analyzing food rheology include flow tests, creep-recovery tests, stress-relaxation tests, and small amplitude oscillatory shear (SAOS) tests, which examine how these properties change over time or across temperature ranges. SAOS assumes that all tests are conducted within the linear viscoelastic zone. However, during various food processing methods, products often experience significant deformations. Analyzing food products under large amplitude oscillatory flow (LAOS) provides a deeper understanding of the structural changes that occur during both processing and consumption. Our research group is conducting studies to examine the deformation behavior of food products using both methods.