Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications

· 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 microrheologi...