text: His contribution to food science was celebrated in a special edition of the Journal of Texture Studies  He also initiated what he called psycho-rheology: the effect of food texture on the consumer. However he promoted and was a major contributor to the study of the rheological effects in blood flow to the genitalia, as well as biological systems in general.  The journal Biorheology, which he co-founded, published an obituary.  His contribution to medical science was recognised in his obituary in the journal Thrombosis Research.