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

£129.99

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
Price: 129.56 GBP
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Biotechnology

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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: paperback
ASIN: 148997881X
Category: Books > Subjects > Science, Nature & Maths > Biological Sciences > Biotechnology
Domain: Amazon UK
Release Date: 17 September 2016
Listed Since: 15 September 2016

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

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