Hidden Bibliographic Details
| ISBN: | 9781461492306
1461492300
1461492297
9781461492290
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| Notes: | Includes bibliographical references and index.
Online resource; title from PDF title page (SpringerLink, viewed November 25, 2013).
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| Summary: | This revised third edition 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.
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| Other form: | Print version: Rao, M. Anandha. Rheology of Fluid, Semisolid, and Solid Foods : Principles and Applications. Dordrecht : Springer, ©2013 9781461492290
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| Standard no.: | 10.1007/978-1-4614-9230-6
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