Titlebook: Rheology of Fluid and Semisolid Foods: Principles and Applications; M. Anandha Rao Book 20072nd edition Springer-Verlag US 2007 amines.foo

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Flow and Functional Models for Rheological Properties of Fluid Foods,s important to quantify how magnitudes of model parameters are affected by state variables, such as temperature, and the effect of structure/composition (e.g., concentration of solids) of foods and establish widely applicable relationships that may be called functional models.

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Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing, perceived attribute, which is dynamically evaluated during consumption, many attempts have been done to gain insights into the texture of foods through rheological and structural studies. Several reviews have been published, by (.), (.), (.), and (.).

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Rheology of Food Gum and Starch Dispersions,Gums and starches are used extensively as thickening and gelling agents in foods. Therefore, understanding their rheological characteristics is of considerable interest. Because many food gums in dispersions have random coil configuration and starch dispersions have granules, it would be better to study their rheological behavior separately.

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M. Anandha RaoExplores how to characterize fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods and structure in gelled systems.Introduces the basics of food

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Springer-Verlag US 2007

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Food Engineering Serieshttp://image.papertrans.cn/r/image/830029.jpg

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