· 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 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
Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications
461Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications
461Paperback(Softcover reprint of the original 3rd ed. 2014)
Product Details
ISBN-13: | 9781489978813 |
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Publisher: | Springer US |
Publication date: | 09/17/2016 |
Series: | Food Engineering Series |
Edition description: | Softcover reprint of the original 3rd ed. 2014 |
Pages: | 461 |
Product dimensions: | 6.10(w) x 9.25(h) x 0.04(d) |