Overview
This revised third edition of Rheology of Fluid,\xa0Semisolid, and Solid\xa0Foods includes the following important additions: �\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0 A section on microstructure �\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0 Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length.�\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0 A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions�\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0 Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements�\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0 Diffusive Wave Spectroscopy�\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0 Correlation of Bostwick consistometer data with property-based dimensionless groups�\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0 A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils�\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0 Discussion of how tribology and rheology can be used for the sensory perception of foods
