/ edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Chichester, West Sussex ;Ames, Iowa
Name of Publisher, Distributor, etc.
: Wiley-Blackwell,
Date of Publication, Distribution, etc.
, 2011.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (xiv, 264 p.)
Other Physical Details
: , ill.
NOTES PERTAINING TO PUBLICATION, DISTRIBUTION, ETC.
Text of Note
Print
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Introduction - Why the Interpretive Approach? / Niall W G Young -- Viscosity and Oscillatory Rheology / Taghi Miri -- Doppler Ultrasound-Based Rheology / Beat Birkhofer -- Hydrocolloid Gums - Their Role and Interactions in Foods / Tim Foster, Bettina Wolf -- Xanthan Gum - Functionality and Application / Graham Sworn -- Alginates in Foods / Alan M Smith, Taghi Miri -- Dairy Systems / Allen Foegeding, Bongkosh Vardhanabhuti, Xin Yang -- Relationship between Food Rheology and Perception / John R Mitchell, Bettina Wolf -- Protein-Stabilised Emulsions and Rheological Aspects of Structure and Mouthfeel / Fotios Spyropoulos, Ernest Alexander K Heuer, Tom B Mills, Serafim Bakalis -- Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods / Ian T Norton, Abigail B Norton, Fotios Spyropoulos, Benjamin J D Le Reverend, Philip Cox.