Rheology of Fluid, Semisolid, and Solid Foods

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