The emphasis of this book is on understanding the science of adhesion. Each section or chapter starts with a simple view of the subject area and then builds to a point at which more detail is available for the reader who is or wants to be a practitioner of the art and science of…
"Ordinary foams such as the head of a glass of beer, and more exotic ones such as solid metallic foams, raise many questions for the physicist. A substantial research community has grown up in recent years to study these substances. This book describes the results of extensive e…
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consum…
This book introduces students and scientists to the study of how non-solid foods flow, either in or before the final product form, and the factors that influence viscosity. It covers a functional model for rheological properties of fluid foods, measuring flow and viscoelastic pr…
