Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications [Paperback]

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

A wealth of vital new topics, including microstructure and diffusive wave spectroscopy, have been added to this revised third edition of the authoritative text on rheology in foods, written by one of the worlds leading authorities on food engineering.

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.

M. A. Andy Rao is Professor Emeritus of Food Engineering at Cornell University. He received the Life Achievement Award of the International Association of Engineering and Food in 2011; the Scott Bll32