| 书目名称 | Rheology of Fluid, Semisolid, and Solid Foods | | 副标题 | Principles and Appli | | 编辑 | M. Anandha Rao | | 视频video | | | 概述 | Discusses Diffusive Wave Spectroscopy.Includes a novel section on microstructure.Discusses the uses of tribology and rheology for the sensory preparation of foods.Includes supplementary material: | | 丛书名称 | Food Engineering Series | | 图书封面 |  | | 描述 | .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 . | | 出版日期 | Book 2014Latest edition | | 版次 | 3 | | doi | https://doi.org/10.1007/978-1-4614-9230-6 | | isbn_softcover | 978-1-4899-7881-3 | | isbn_ebook | 978-1-4614-9230-6Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer Science+Business Media New York 2014 |
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书目名称Rheology of Fluid, Semisolid, and Solid Foods影响因子(影响力)
书目名称Rheology of Fluid, Semisolid, and Solid Foods影响因子(影响力)学科排名
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书目名称Rheology of Fluid, Semisolid, and Solid Foods网络公开度学科排名
书目名称Rheology of Fluid, Semisolid, and Solid Foods被引频次
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书目名称Rheology of Fluid, Semisolid, and Solid Foods读者反馈学科排名
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发表于 2025-3-21 16:26:30
