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Book synopsis

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 §

Book details

Book category Knihy po anglicky Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Rheology of Fluid, Semisolid, and Solid Foods
• Author: M. Anandha Rao
• Language: English
• Binding: Hardback
• Number of pages: 461
• EAN: 9781461492290
• ISBN: 1461492297
• ID: 02074727
• Publisher: Springer-Verlag New York Inc.
• Weight: 840 g
• Dimensions: 242 × 157 × 31 mm
• Date of publishing: 19. November 2013

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