Rheology of Fluid, Semisolid, and Solid Foods - Principles and Applications (Hardcover, 3rd ed. 2014)

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

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	Food Engineering Series
Release date:	November 2013
First published:	2014
Authors:	M. Anandha Rao
Dimensions:	235 x 155 x 31mm (L x W x T)
Format:	Hardcover
Pages:	461
Edition:	3rd ed. 2014
ISBN-13:	978-1-4614-9229-0
Categories:	Books > Professional & Technical > Biochemical engineering > Biotechnology > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Books > Professional & Technical > Mechanical engineering & materials > Materials science > Mechanics of solids > General Promotions
LSN:	1-4614-9229-7
Barcode:	9781461492290

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