Rheology of Fluid, Semisolid, and Solid Foods

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 d...