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Books on the topic 'Rheology. Food'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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1

Norton, Ian T., Fotios Spyropoulos, and Philip Cox, eds. Practical Food Rheology. Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444391060.

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2

Symposium on Rheology of Foods (1990 Chicago, Ill.). Rheology of foods. Elsevier Applied Science, 1992.

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3

E, Carter R., ed. Rheology of food, pharmaceutical and biological materials with general rheology. Elsevier Applied Science, 1990.

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4

Practical food rheology: An interpretive approach. Wiley-Blackwell, 2011.

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5

Senouci, Ahmed. Rheology and modelling in food extrusion. University of East Anglia, 1988.

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6

Steffe, James Freeman. Rheological methods in food process engineering. 2nd ed. Freeman Press, 1996.

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7

Steffe, James Freeman. Rheological methods in food process engineering. Freeman Press, 1992.

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8

A, Rao M. Rheology of fluid and semisolid foods: Principles and applications. 2nd ed. Springer, 2007.

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9

Rheology of fluid and semisolid foods: Principles and applications. Aspen Publishers, 1999.

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10

1955-, Vélez-Ruiz Jorge Fernando, ed. Food processing and engineering topics. Nova Science Publishers, 2009.

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11

International Symposium on Food Rheology and Structure (1st 1997 Zurich, Switzerland). Food rheology and structure I: Proceedings of the 1st International Symposium on Food Rheology and Structure, March 16-21, 1997, Zurich, Switzerland. Edited by Windhab E. J, Wolf B, National Starch & Chemical (Firm), and Gebrüder Haake K. G. Vincentz Verlag, 1997.

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12

Healy, Niamh M. Rheology and performance of batters made from Irish grown wheat varieties. University College Dublin, 1997.

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13

Joyner, Helen S., ed. Rheology of Semisolid Foods. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27134-3.

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14

Rao, M. Anandha. Rheology of Fluid and Semisolid Foods. Springer US, 2007. http://dx.doi.org/10.1007/978-0-387-70930-7.

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15

Rao, M. Anandha. Rheology of Fluid, Semisolid, and Solid Foods. Springer US, 2014. http://dx.doi.org/10.1007/978-1-4614-9230-6.

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16

Applied Food Rheology. CRC, 2005.

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17

Food Rheology (Food Science and Technology). CRC, 2007.

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18

Cox, Philip, Ian T. Norton, and Fotios Spyropoulos. Practical Food Rheology: An Interpretive Approach. Wiley & Sons, Limited, John, 2010.

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19

Cox, Philip, Ian T. Norton, and Fotios Spyropoulos. Practical Food Rheology: An Interpretive Approach. Wiley & Sons, Incorporated, John, 2011.

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20

Cox, Philip, Ian T. Norton, and Fotios Spyropoulos. Practical Food Rheology: An Interpretive Approach. Wiley & Sons, Incorporated, John, 2010.

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21

Cox, Philip, Ian T. Norton, and Fotios Spyropoulos. Practical Food Rheology: An Interpretive Approach. Wiley & Sons, Incorporated, John, 2010.

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22

Rheology and Fracture Mechanics of Foods. CRC Press, 2013.

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23

Brummer, Rüdiger. Rheology Essentials of Cosmetic and Food Emulsions. Springer, 2005.

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24

Ahmed, Jasim, Pawel Ptaszek, and Santanu Basu. Advances in Food Rheology and Its Applications. Elsevier Science & Technology, 2016.

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25

Ahmed, Jasim, Pawel Ptaszek, and Santanu Basu. Advances in Food Rheology and Its Applications. Elsevier Science & Technology, 2016.

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26

Advances in Food Rheology and Its Applications. Elsevier, 2016. http://dx.doi.org/10.1016/c2014-0-04114-7.

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27

Rheology Essentials of Cosmetic and Food Emulsions. Springer-Verlag, 2006. http://dx.doi.org/10.1007/3-540-29087-7.

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28

Brummer, Rüdiger. Rheology Essentials of Cosmetic and Food Emulsions. Springer, 2016.

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29

Rheology of Fluid Semisolid and Solid Foods Food Engineering Series. Springer-Verlag New York Inc., 2013.

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30

Rheology and Quality Research of Cereal-Based Food. MDPI, 2021. http://dx.doi.org/10.3390/books978-3-0365-0505-3.

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31

Blanshard, J. M. V. 1935- and Lillford P, eds. Food structure and behaviour. Academic, 1987.

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32

V, Blanshard J. M., and Lillford P, eds. Food structure and behavior. Academic Press, 1987.

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33

Brummer, Rüdiger. Rheology Essentials of Cosmetic and Food Emulsions (Springer Laboratory). Springer, 2006.

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34

Dickinson, E. Food Emulsions and Foams. Woodhead Publishing Ltd, 1987.

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35

Rao, M. A. "Andy." Rheology of Fluid and Semisolid Foods: Principles and Applications: Second Edition (Food Engineering Series). Springer, 2007.

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36

Novel Food Processing: Effects on Rheological Functional Properties (Electro-Technologies for Food Processing Series). CRC, 2009.

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37

Jasim, Ahmed, ed. Novel food processing: Effects on rheological functional properties. CRC Press, 2010.

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38

Ramaswamy, Hosahalli S., Jasim Ahmed, Joyce I. Boye, and Stefan Kasapis. Novel Food Processing: Effects on Rheological and Functional Properties. Taylor & Francis Group, 2017.

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39

Ramaswamy, Hosahalli S., Jasim Ahmed, Joyce I. Boye, and Stefan Kasapis. Novel Food Processing: Effects on Rheological and Functional Properties. Taylor & Francis Group, 2016.

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40

Jasim, Ahmed, ed. Novel food processing: Effects on rheological and functional properties. CRC Press, 2010.

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41

(Editor), Charles F. Shoemaker, ed. Rheology of Foods. Elsevier Science Ltd, 1993.

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42

Rheology of Foods. Elsevier, 1992. http://dx.doi.org/10.1016/c2009-0-01131-3.

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43

Joyner, Helen S. Rheology of Semisolid Foods. Springer, 2019.

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44

Vliet, Ton van. Rheology and Fracture Mechanics of Foods. CRC Press, 2013. http://dx.doi.org/10.1201/b15681.

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45

Rao, Anandha. Rheology of Fluid and Semisolid Foods: Principles and Applications. Springer, 2010.

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46

Rao, M. Anandha. Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications. Springer, 2016.

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47

Zocchi, Giovanni. Molecular Machines. Princeton University Press, 2018. http://dx.doi.org/10.23943/princeton/9780691173863.001.0001.

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Abstract:

This book presents a dynamic new approach to the physics of enzymes and DNA from the perspective of materials science. Unified around the concept of molecular deformability—how proteins and DNA stretch, fold, and change shape—the book describes the complex molecules of life from the innovative perspective of materials properties and dynamics, in contrast to structural or purely chemical approaches. It covers a wealth of topics, including nonlinear deformability of enzymes and DNA; the chemo-dynamic cycle of enzymes; supra-molecular constructions with internal stress; nano-rheology and viscoela

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