Discusses Diffusive Wave Spectroscopy
Includes a novel section on microstructure
Discusses the uses of tribology and rheology for the sensory preparation of foods
This revised third edition includes the following important additions:

- A section on microstructure

- Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length.

- A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions

- Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements

- Diffusive Wave Spectroscopy

- Correlation of Bostwick consistometer data with property-based dimensionless groups

- A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils

- Discussion of how tribology and rheology can be used for the sensory perception of foods