Practical food rheology : an interpretive approach /

• Other Authors: Norton, Ian T., Spyropoulos, Fotios, Cox, Philip
• Format: eBook
• Language: English
• Published: Ames, Iowa : Blackwell, [2011]
• Subjects: Food.; Rheology.; TECHNOLOGY & ENGINEERING > Food Science.; Electronic books.

Table of Contents:

• 1. Introduction
• why the interpretive approach? / Niall W.G. Young
• 2. Viscosity and oscillatory rheology / Taghi Miri
• 3. Doppler ultrasound-based rheology / Beat Birkhofer
• 4. Hydrocolloid gums
• their role and interactions in foods / Tim Foster and Bettina Wolf
• 5. Xanthan gum
• functionality and application
• 6. Alginates in foods / Alan M. Smith and Taghi Miri
• 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang
• 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf
• 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls [and others]
• 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton [and others].