Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications

By M Anandha Rao

Book Overview

This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: - A section on microstructure - Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. - A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions - Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements - Diffusive Wave Spectroscopy - Correlation of Bostwick consistometer data with property-based dimensionless groups - A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils - Discussion of how tribology and rheology can be used for the sensory perception of foods

• Format: Paperback
• Language: English
• ISBN: B01GXVGZT4
• ISBN13: 9781461492290
• Release Date: November 2013
• Publisher: Springer
• Weight: 18.38 lbs.
• Dimensions: 1.3" x 6.1" x 9.3"