This book is a practical and timely account of selected subjects on modern rheology written by several experts in the field. It covers an impressive variety of different rheological systems from purely natural products (dairy products, cress seed gum, and waxy crude oil) to synthetic systems (polymer gels) including several non-conventional systems such as polysaccharide dispersions in ionic liquids and particle-laden systems. Methodological value of this volume is in presenting several excellent examples of deep interrelation between “purely theoretical” models and practically important systems and in stressing the importance of correct experimental design. Moreover, most of chapters lead to generalizations well beyond their particular topics and thus contribute to modern knowledge on colloidal stability of various systems, gels, and gelation process to name just a few. Analogously, this book will be definitely interesting to not only professional rheologists involved in study particular systems but to a much broader audience including, but not limited to, students as well as teachers in rheology and material science, and related fields.