The flow and functional models dealing with the rheology of fluid and semisolid foods are discussed. Because many foods exhibit yield stress, its role and measurement are considered. Many foods may be considered to be dispersions; therefore, the rheology of dispersions of foods, including their colloidal glass behavior is discussed.
CITATION STYLE
Rao, M. A. (2014). Flow and functional models for rheological properties of fluid foods. In Food Engineering Series (pp. 27–61). Springer. https://doi.org/10.1007/978-1-4614-9230-6_2
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