Rheology of Fluid, Semisolid, and Solid Foods

Principles and Applications

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences, Biotechnology
Cover of the book Rheology of Fluid, Semisolid, and Solid Foods by M. Anandha Rao, Springer US
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Author: M. Anandha Rao ISBN: 9781461492306
Publisher: Springer US Publication: November 19, 2013
Imprint: Springer Language: English
Author: M. Anandha Rao
ISBN: 9781461492306
Publisher: Springer US
Publication: November 19, 2013
Imprint: Springer
Language: English

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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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