Phase Behaviour of Proteins and Colloid Polymer Mixtures PDF Download
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Author: Christoph Gögelein
Publisher: Forschungszentrum Jülich
ISBN: 3893365559
Category :
Languages : en
Pages : 165
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Book Description
Author: Christoph Gögelein
Publisher: Forschungszentrum Jülich
ISBN: 3893365559
Category :
Languages : en
Pages : 165
Get Book Here
Book Description
Author: Henk N.W. Lekkerkerker
Publisher: Springer Science & Business Media
ISBN: 9400712227
Category : Science
Languages : en
Pages : 245
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Book Description
Colloids are submicron particles that are ubiquitous in nature (milk, clay, blood) and industrial products (paints, drilling fluids, food). In recent decades it has become clear that adding depletants such as polymers or small colloids to colloidal dispersions allows one to tune the interactions between the colloids and in this way control the stability, structure and rheological properties of colloidal dispersions. This book offers a concise introduction to the fundamentals of depletion effects and their influence on the phase behavior of colloidal dispersions. Throughout the book, conceptual explanations are accompanied by experimental and computer simulation results. From the review by Kurt Binder: "They have succeeded in writing a monograph that is a very well balanced compromise between a very pedagogic introduction, suitable for students and other newcomers, and reviews of the advanced research trends in the field. Thus each chapter contains many and up to date references, but in the initial sections of the chapters, there are suggested exercises which will help the interested reader to recapitulate the main points of the treatment and to deepen his understanding of the subject. Only elementary knowledge of statistical thermodynamics is needed as a background for understanding the derivations presented in this book; thus this text is suitable also for advanced teaching purposes, useful of courses which deal with the physics for soft condensed matter. There does not yet exist any other book with a similar scope..... The readability of this book is furthermore enhanced by a list of symbols, and index of keywords, and last not least by a large number of figures, including many pedagogic sketches which were specifically prepared for this book. Thus, this book promises to be very useful for students and related applied sciences alike." Eur. Phys. J. E (2015) 38: 73
Author: E. Dickinson
Publisher: Elsevier
ISBN: 1845698339
Category : Technology & Engineering
Languages : en
Pages : 587
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Book Description
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.
Author: Madeleine Djabourov
Publisher: Cambridge University Press
ISBN: 1107067081
Category : Technology & Engineering
Languages : en
Pages : 367
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Book Description
Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent developments. It shows the interconnections between the key aspects of gels, from molecules and structure through to rheological and functional properties, with each chapter focusing on a different class of gel. There is also a final chapter covering innovative systems and applications, providing the information needed to understand current and future practical applications of gels in the pharmaceutical, agricultural, cosmetic, chemical and food industries. Many research teams are involved in the field of gels, including theoreticians, experimentalists and chemical engineers, but this interdisciplinary book collates and rationalises the many different points of view to provide a clear understanding of these complex systems for researchers and graduate students.
Author: Per-Ake Albertsson
Publisher: Wiley-Interscience
ISBN: 9780471828204
Category : Science
Languages : en
Pages : 346
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Book Description
Describes partition techniques for the separation and purification of cells, cell organelles, membrane vesicles, viruses, and biopolymers, such as proteins and nucleic acids. The basic theory of partition is discussed, as are the properties of aqueous, two-phase systems and the general behavior of particles and molecules. Updates include advances and new applications introduced since 1971.
Author: Henk N. W. Lekkerkerker
Publisher: Springer Nature
ISBN: 3031521315
Category :
Languages : en
Pages : 400
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Book Description
Author: Marc Baus
Publisher: Springer
ISBN: 0792334396
Category : Science
Languages : en
Pages : 664
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Book Description
Observation, Prediction and Simulation of Phase Transitions in Complex Fluids presents an overview of the phase transitions that occur in a variety of soft-matter systems: colloidal suspensions of spherical or rod-like particles and their mixtures, directed polymers and polymer blends, colloid--polymer mixtures, and liquid-forming mesogens. This modern and fascinating branch of condensed matter physics is presented from three complementary viewpoints. The first section, written by experimentalists, emphasises the observation of basic phenomena (by light scattering, for example). The second section, written by theoreticians, focuses on the necessary theoretical tools (density functional theory, path integrals, free energy expansions). The third section is devoted to the results of modern simulation techniques (Gibbs ensemble, free energy calculations, configurational bias Monte Carlo). The interplay between the disciplines is clearly illustrated. For all those interested in modern research in equilibrium statistical mechanics.
Author: Camila Gambini Pereira
Publisher: Academic Press
ISBN: 0128115572
Category : Technology & Engineering
Languages : en
Pages : 684
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Book Description
Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products. - Presents the fundamentals of phase equilibria in the food industry - Describes both classic and advanced models, including cubic equations of state and activity coefficient - Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction - Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems
Author: Ivan Coluzza
Publisher: Springer
ISBN: 331971578X
Category : Medical
Languages : en
Pages : 139
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Book Description
This book provides in-depth insights into assembling dynamics of proteins, DNA and other nanoparticles. The applications of basic knowledge in the development of artificial self-assembling systems will be discussed and state of the art methodology in the field will be presented.This interdisciplinary work brings together aspects of different fields of expertise such as Biology, Physics and Material Sciences and is intended for researchers, professors and graduate students interested in the design of self-assembling materials.
Author: Peter Belton
Publisher: John Wiley & Sons
ISBN: 1405181524
Category : Technology & Engineering
Languages : en
Pages : 264
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Book Description
This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particular importance in food science andnot typical of general classes of substance. The book approachesthe subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must formthe basis for any discussion, qualitative or quantitative, aboutthe behaviour of the systems involved, the book thus differs fromothers currently available. The editor, Peter Belton, currentlyPresident of the Institute of Food Science and Technology has drawntogether an impressive list of international contributors,providing a book which is essential to all those involved in workon the structure of foods
