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

A wealth of vital new topics, including microstructure and diffusive wave spectroscopy, have been added to this revised third edition of the authoritative text on rheology in foods, written by one of the world's leading authorities on food engineering.

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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