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Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications
Paperback
Series: Food Engineering
Technology & EngineeringBiology
ISBN13: 9781489978813
Publisher: Springer Nature
Published: Sep 17 2016
Pages: 461
Weight: 1.46
Height: 0.96 Width: 6.14 Depth: 9.21
Language: English
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
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