This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods 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...