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Rheology of Fluid, Semisolid, and Solid Foods
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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 micro rheological 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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