Rheology of fluid, semisolid, and solid foods [electronic resource] : principles and applications / M. Anandha Rao.

Third edition.

9781461492306 electronic book
1461492300 electronic book
9781461492290

New York : Imprint: Springer, 2014.

English

1 online resource (xiii, 461 pages) : illustrations (some color).

10.1007/978-1-4614-9230-6 doi

TP372.5

664/.07

This revised third edition 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.

Includes bibliographical references and index.

Access limited to authorized users.

Description based on online resource; title from PDF title page (SpringerLink, viewed November 25, 2013).

Food engineering series, 1571-0297

Online Resources > Ebooks
All Resources