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Anglický jazyk
Rheology of Fluid, Semisolid, and Solid Foods
Autor: M. Anandha Rao
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...
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O knihe
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
- Vydavateľstvo: Springer US
- Rok vydania: 2013
- Formát: Hardback
- Rozmer: 241 x 160 mm
- Jazyk: Anglický jazyk
- ISBN: 9781461492290
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