| 書目名稱 | Rheology of Fluid, Semisolid, and Solid Foods | | 副標(biāo)題 | Principles and Appli | | 編輯 | M. Anandha Rao | | 視頻video | http://file.papertrans.cn/831/830030/830030.mp4 | | 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: | | 叢書名稱 | Food Engineering Series | | 圖書封面 |  | | 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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書目名稱Rheology of Fluid, Semisolid, and Solid Foods影響因子(影響力)
書目名稱Rheology of Fluid, Semisolid, and Solid Foods影響因子(影響力)學(xué)科排名
書目名稱Rheology of Fluid, Semisolid, and Solid Foods網(wǎng)絡(luò)公開(kāi)度
書目名稱Rheology of Fluid, Semisolid, and Solid Foods網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書目名稱Rheology of Fluid, Semisolid, and Solid Foods被引頻次
書目名稱Rheology of Fluid, Semisolid, and Solid Foods被引頻次學(xué)科排名
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書目名稱Rheology of Fluid, Semisolid, and Solid Foods讀者反饋
書目名稱Rheology of Fluid, Semisolid, and Solid Foods讀者反饋學(xué)科排名
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