Rheology Of Fluid, Semisolid, And Solid Foods: Principles And Applications (Food Engineering Series)

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

• | Author: Anandha Rao
• | Publisher: Springer
• | Publication Date: Sep 17, 2016
• | Number of Pages: 474 pages
• | Language: English
• | Binding: Paperback/Technology & Engineering
• | ISBN-10: 148997881X
• | ISBN-13: 9781489978813