Rheology of Fluid, Semisolid, and Solid Foods

Rheology of Fluid, Semisolid, and Solid Foods
Author :
Publisher : Springer Science & Business Media
Total Pages : 470
Release :
ISBN-10 : 9781461492306
ISBN-13 : 1461492300
Rating : 4/5 (06 Downloads)

Book Synopsis Rheology of Fluid, Semisolid, and Solid Foods by : M. Anandha Rao

Download or read book Rheology of Fluid, Semisolid, and Solid Foods written by M. Anandha Rao and published by Springer Science & Business Media. This book was released on 2013-11-19 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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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