Logo - springer
Slogan - springer

Food Science & Nutrition | Rheology of Fluid, Semisolid, and Solid Foods - Principles and Applications

Rheology of Fluid, Semisolid, and Solid Foods

Principles and Applications

Rao, M. Anandha

3rd ed. 2014, XIII, 461 p. 202 illus., 1 illus. in color.

Available Formats:

Springer eBooks may be purchased by end-customers only and are sold without copy protection (DRM free). Instead, all eBooks include personalized watermarks. This means you can read the Springer eBooks across numerous devices such as Laptops, eReaders, and tablets.

You can pay for Springer eBooks with Visa, Mastercard, American Express or Paypal.

After the purchase you can directly download the eBook file or read it online in our Springer eBook Reader. Furthermore your eBook will be stored in your MySpringer account. So you can always re-download your eBooks.


(net) price for USA

ISBN 978-1-4614-9230-6

digitally watermarked, no DRM

Included Format: PDF and EPUB

download immediately after purchase

learn more about Springer eBooks

add to marked items


Hardcover version

You can pay for Springer Books with Visa, Mastercard, American Express or Paypal.

Standard shipping is free of charge for individual customers.


(net) price for USA

ISBN 978-1-4614-9229-0

free shipping for individuals worldwide

usually dispatched within 3 to 5 business days

add to marked items

  • Discusses Diffusive Wave Spectroscopy
  • Includes a novel section on microstructure
  • Discusses the uses of tribology and rheology for the sensory preparation of foods

This revised third edition 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

About the Author

M. A. "Andy" Rao is Professor Emeritus of Food Engineering at Cornell University. He received the Life Achievement Award of the International Association of Engineering and Food in 2011; the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists; the Distinguished Food Engineering Award from the American Society of Agricultural Engineers; and was elected a Fellow of the Institute of Food Technologists. Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products, which is a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.

Content Level » Research

Related subjects » Biotechnology - Food Science & Nutrition - Mechanics

Table of contents / Preface / Sample pages 

Distribution rights 

Distribution rights for India: Delhi Book Store, New Delhi, India

Popular Content within this publication 



Read this Book on Springerlink

Services for this book

New Book Alert

Get alerted on new Springer publications in the subject area of Food Science.