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 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