Rheology of Fluid, Semisolid, and Solid Foods.pdf

Rheology of Fluid, Semisolid, and Solid Foods

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 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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6.47 MB DATEIGRÖSSE
1461492297 ISBN
Englisch SPRACHE
Rheology of Fluid, Semisolid, and Solid Foods.pdf

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Sofia Voigt

Rheology of Fluid, Semisolid, and Solid Foods : M. …

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Matteo Müller

and rheological properties of gastric contents, stomach wall motility in fed/fasted states, and hydrodynamic and me- chanical ... Digestion of solid foods may be considered as a 2-step pro- ... cal properties of gastric content, the flow state of gastric fluid, and ... addition, digesta is often mixed with particulates and semisolids,. 2.4.2 Breakdown properties using Rheology and Texture Profile Analysis .............. .. 27 ... Rheology of Fluid, Semisolid, and Solid Foods Third Edition (p. 392).

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Noel Schulze

This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion ...

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Jason Lehmann

Rheology of Fluid, Semisolid, and Solid Foods …

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Jessica Kohmann

1 Emulsion Formation, Stability, and Rheology 4 1 Emulsion Formation, Stability, and Rheology 1.1.5 Flocculation This process refers to aggregation of the droplets (without any change in primary droplet size) into larger units. It is the result of the van der Waals attraction that is