Rheology of Fluid, Semisolid, and Solid Foods : Principles and Applications Paperback / softback
by M. Anandha Rao
Part of the Food Engineering Series series
Paperback / softback
Description
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
Information
-
Item not Available
- Format:Paperback / softback
- Pages:461 pages, 54 Tables, black and white; 1 Illustrations, color; 201 Illustrations, black and white; X
- Publisher:Springer-Verlag New York Inc.
- Publication Date:17/09/2016
- Category:
- ISBN:9781489978813
Other Formats
- PDF from £118.58
- Hardback from £95.55
Information
-
Item not Available
- Format:Paperback / softback
- Pages:461 pages, 54 Tables, black and white; 1 Illustrations, color; 201 Illustrations, black and white; X
- Publisher:Springer-Verlag New York Inc.
- Publication Date:17/09/2016
- Category:
- ISBN:9781489978813
