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Rheology of Fluid, Semisolid, and Solid Foods

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

Boekdetails

Serie
Food Engineering Series
Ondertitel
Food Engineering Series
Formaat
Hardback
Uitgever
Springer-Verlag New York Inc.
Imprint
Springer-Verlag New York Inc.
Auteur
M. Anandha Rao, Springer-Verlag New York Inc., Springer-Verlag New York Inc.
ISBN-13
9781461492290
Verschijningsdatum
2013-11-19
Editie
Third Edition 2014
Afmetingen
155 mm × 235 mm
Land van herkomst
NL

Hardback

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

door M. Anandha Rao

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