This revised 3rd variation of Rheology of Fluid, Semisolid, and Solid Foods comprises the next very important additions:
· a piece on microstructure
· dialogue of the quantitative characterization of nanometer-scale milk protein fibrils when it comes to endurance and contour length.
· A part diagram of a colloidal glass of challenging spheres and its dating to take advantage of protein dispersions
· Microrheology, together with specific descriptions of unmarried particle and multi-particle microrheological measurements
· Diffusive Wave Spectroscopy
· Correlation of Bostwick consistometer information with property-based dimensionless groups
· a bit at the impact of calcium at the morphology and performance of whey protein nanometer-scale fibrils
· dialogue of ways tribology and rheology can be utilized for the sensory notion of meals
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