Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications (Food Engineering Series) - Image 1

Price loading...

Springer Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications (Food Engineering Series)

Name: Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications (Food Engineering Series)
Brand: Springer

Biotechnology

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

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

Product Specifications

Brand: Springer
Format: hardcover
ASIN: 1461492297
Category: Books > Subjects > Science, Nature & Maths > Biological Sciences > Biotechnology
Domain: Amazon UK
Release Date: 19 November 2013
Listed Since: 13 August 2013

Barcode

No barcode data available

Springer Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications (Food Engineering Series)

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications (Food Engineering Series)

Advances in Food Rheology and Its Applications: Development in Food Rheology

Rheology: Theory, Properties & Practical Applications (Physics Research & Technology Series) (Physics Research and Technology)

Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)

Rheology and Fracture Mechanics of Foods

Woodhead Publishing Advances in Food Rheology and Applications

Rheology of Biological Soft Matter: Fundamentals and Applications (Soft and Biological Matter)

Food Materials Science: Principles and Practice (Food Engineering Series)

Dairy Rheology: A Concise Guide (Food Science and Technology)

Food Emulsions: Principles, Practices, and Techniques, Third Edition

Freezing Colloids: Observations, Principles, Control, and Use: Applications in Materials Science, Life Science, Earth Science, Food Science, and Engineering (Engineering Materials and Processes)

Advances in Rheology Research

Food Processing and Engineering Topics (Food Science and Technology)

Non-Newtonian Flow and Applied Rheology: Engineering Applications

Food Microstructures: Microscopy, Measurement and Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Rheology of Industrial Polysaccharides: Theory and Applications

Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series)

Colloids and Interfaces with Surfactants and Polymers

Food Emulsifiers and Their Applications

High Solid Dispersions: 236 (Advances in Polymer Science, 236)

Food Physics: Physical Properties - Measurement and Applications

Solid-Liquid Two Phase Flow

Introduction to the Physical Chemistry of Foods

Rheometry of Pastes, Suspensions, and Granular Materials: Applications in Industry and Environment