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