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Author: Marco Heinen
Publisher: Forschungszentrum Jülich
ISBN: 3893367519
Category :
Languages : en
Pages : 211
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Book Description
Author: Marco Heinen
Publisher: Forschungszentrum Jülich
ISBN: 3893367519
Category :
Languages : en
Pages : 211
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Book Description
Author: Christoph Gögelein
Publisher: Forschungszentrum Jülich
ISBN: 3893365559
Category :
Languages : en
Pages : 165
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Book Description
Author: Alberto Fernandez-Nieves
Publisher: John Wiley & Sons
ISBN: 3527633014
Category : Science
Languages : en
Pages : 475
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Book Description
Providing a vital link between chemistry and physics on the nanoscale, this book offers concise coverage of the entire topic in five major sections, beginning with synthesis of microgel particles and continuing with their physical properties. The phase behavior and dynamics of resulting microgel suspensions feature in the third section, followed by their mechanical properties. It concludes with detailed accounts of numerous industrial, commercial and medical applications. Edited by David Weitz, Professor at Harvard and one of the world's pre-eminent experts in the field.
Author: Henk N. W. Lekkerkerker
Publisher: Springer Nature
ISBN: 3031521315
Category :
Languages : en
Pages : 400
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Book Description
Author: Jacques Loeb
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 334
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Book Description
Author: E. Dickinson
Publisher: Elsevier
ISBN: 1845698266
Category : Technology & Engineering
Languages : en
Pages : 428
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Book Description
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.
Author: Eric Dickinson
Publisher: Royal Society of Chemistry
ISBN: 0854042717
Category : Cooking
Languages : en
Pages : 554
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Book Description
This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between current research on the fundamental physical chemistry of colloidal systems and the increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits. Coverage includes: food structure for nutrition, structure of self-assembled globular proteins, similarities in self-assembly of proteins and surfactants, electrostatics in macromolecular solutions, particle tracking as a probe of micro-rheology in food colloids, different interactions during the acidification of and mechanisms determining crispness and its retention.
Author: B. J. F. Hudson
Publisher: Springer Science & Business Media
ISBN: 1468498959
Category : Technology & Engineering
Languages : en
Pages : 425
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Book Description
Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.
Author: Thomas G. Mezger
Publisher: Vincentz Network GmbH & Co KG
ISBN: 9783878701743
Category : Deformations (Mechanics)
Languages : en
Pages : 308
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Book Description
Author: Wolfgang Pauli
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 160
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Book Description
