Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications (Food Engineering Series)

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