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