Rheology of fluid, semisolid, and soild foods : principles and applications
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Bibliographic Information
Rheology of fluid, semisolid, and soild foods : principles and applications
（Food engineering series）
Springer, c2014
3rd ed
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
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
Table of Contents
Introduction: Food Rheology and Structure.- Flow and Functional Models for Rheological Properties of Fluid Foods.- Measurement of Flow and Viscoelastic Properties.- Rheology of Food Gum and Starch Dispersions.- Rheological Behavior of Processed Fluid and Semisolid Foods.- Rheological Behavior of Food Gels.- Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing.- Application of Rheology to Fluid Food Handling and Processing.
by "Nielsen BookData"
