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Author: Roque Hidalgo-Alvarez
Publisher: CRC Press
ISBN: 142008447X
Category : Science
Languages : en
Pages : 506
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Book Description
Integrating fundamental research with the technical applications of this rapidly evolving field, Structure and Functional Properties of Colloidal Systems clearly presents the connections between structure and functional aspects in colloid and interface science. It explores the physical fundamentals of colloid science, new developments of synthesis
Author: Roque Hidalgo-Alvarez
Publisher: CRC Press
ISBN: 142008447X
Category : Science
Languages : en
Pages : 506
Get Book Here
Book Description
Integrating fundamental research with the technical applications of this rapidly evolving field, Structure and Functional Properties of Colloidal Systems clearly presents the connections between structure and functional aspects in colloid and interface science. It explores the physical fundamentals of colloid science, new developments of synthesis
Author: Roque Hidalgo-Alvarez
Publisher: CRC Press
ISBN: 9781420084467
Category : Science
Languages : en
Pages : 0
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Book Description
Integrating fundamental research with the technical applications of this rapidly evolving field, Structure and Functional Properties of Colloidal Systems clearly presents the connections between structure and functional aspects in colloid and interface science. It explores the physical fundamentals of colloid science, new developments of synthesis and conditioning, and many possible applications. Theory Divided into three parts, the book begins with a discussion of the theoretical side of colloid dynamics. It then transitions to dynamically arrested states and capillary forces in colloidal systems at fluid interfaces. Structure Covering the structural aspects of different colloidal systems, the second section examines electric double layers and effective interactions as well as the structure of extremely bimodal suspensions and filaments made up of microsized magnetic particles. The contributors analyze the role played by the attractive interaction, confinement, and external fields on the structure of colloidal systems. They also discuss structural aspects in food emulsions and the rheological properties of structured fluids. Functional Materials The last part focuses on examples of functional colloids. These include polymer colloids, protein-functionalized colloidal particles, magnetic particles, metallic nanoparticles, micro- and nanogels, responsive microgels, colloidal photonic crystals, microfluidics, gel-glass dispersed liquid crystals (GDLCs) devices, and nanoemulsions. This volume provides a sound understanding of the link between the structure and functional properties in two- and three-dimensional colloidal systems. It describes techniques to functionalize colloids, characterization methods, the physical fundamentals of structure formation, diffusion dynamics, transport properties in equilibrium, the physical fundamentals of nonequilibrium systems, the measuring principles to exploit properties in applications, the differences in designing lab experiments and devices, and several application examples.
Author: Hiroyuki Ohshima
Publisher: Elsevier
ISBN: 0444626085
Category : Technology & Engineering
Languages : en
Pages : 533
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Book Description
Colloid and Interface Science in Pharmaceutical Research and Development describes the role of colloid and surface chemistry in the pharmaceutical sciences. It gives a detailed account of colloid theory, and explains physicochemical properties of the colloidal-pharmaceutical systems, and the methods for their measurement. The book starts with fundamentals in Part I, covering fundamental aspects of colloid and interface sciences as applied to pharmaceutical sciences and thus should be suitable for teaching. Parts II and III treat applications and measurements, and they explains the application of these properties and their influence and use for the development of new drugs. - Provides a clear description of the fundamentals of colloid and interface science relevant to drug research and development - Explains the physicochemical/colloidal basis of pharmaceutical science - Lists modern experimental characterization techniques, provides analytical equations and explanations on analyzing the experimental data - Describes the most advanced techniques, AFM (Atomic Force Microscopy), SFA (Surface Force Apparatus) in detail
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: Henk N. W. Lekkerkerker
Publisher: Springer Nature
ISBN: 3031521315
Category :
Languages : en
Pages : 400
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Book Description
Author: Frank Babick
Publisher: Springer
ISBN: 3319306634
Category : Technology & Engineering
Languages : en
Pages : 358
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Book Description
This book addresses the properties of particles in colloidal suspensions. It has a focus on particle aggregates and the dependency of their physical behaviour on morphological parameters. For this purpose, relevant theories and methodological tools are reviewed and applied to selected examples. The book is divided into four main chapters. The first of them introduces important measurement techniques for the determination of particle size and interfacial properties in colloidal suspensions. A further chapter is devoted to the physico-chemical properties of colloidal particles—highlighting the interfacial phenomena and the corresponding interactions between particles. The book’s central chapter examines the structure-property relations of colloidal aggregates. This comprises concepts to quantify size and structure of aggregates, models and numerical tools for calculating the (light) scattering and hydrodynamic properties of aggregates, and a discussion on van-der-Waals and double layer interactions between aggregates. It is illustrated how such knowledge may significantly enhance the characterisation of colloidal suspensions. The final part of the book refers to the information, ideas and concepts already presented in order to address technical aspects of the preparation of colloidal suspensions—in particular the performance of relevant dispersion techniques and the stability of colloidal suspensions.
Author: Jafar Milani
Publisher: BoD – Books on Demand
ISBN: 1789857813
Category : Science
Languages : en
Pages : 100
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Book Description
Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.
Author: Debora Berti
Publisher: Elsevier
ISBN: 0128220899
Category : Science
Languages : en
Pages : 324
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Book Description
Colloidal Foundations of Nanoscience, Second Edition explores the theory and concepts of colloid chemistry and its applications to nanoscience and nanotechnology. The book provides the essential conceptual and methodological tools to approach nano-research issues. The authors' expertise in colloid science will contribute to the understanding of basic issues involved in research. Each chapter covers a classical subject of colloid science in simple and straightforward terms, addressing its relevance to nanoscience before introducing case studies. Sections cover colloids rheology, electrokinetics, nanoparticle tracking analysis (NTA), bio-layer interferometry, and the treatment of inter-particle interactions and colloidal stability. Gathers, in a single volume, information currently scattered across various sources Provides a straightforward introduction on theoretical concepts and in-depth case studies to help readers understand molecular mechanisms and master advanced techniques Includes examples showing the applications of classical concepts to real-world cutting-edge research Edited and written by highly respected quality scientists
Author: Moti Lal
Publisher: World Scientific
ISBN: 1783261676
Category : Technology & Engineering
Languages : en
Pages : 506
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Book Description
Of central importance in personal care, food, pharmaceutics, and biotechnology, biomaterials and biosubstrates formed the subject of the fifth meeting of the Royal Society-Unilever INDO-UK Forum in Materials Science and Engineering. The programme for this meeting dwelt on two principal foci: (i) new advances in the measurement of the supramolecular and colloidal structures, and (ii) the relationship of these structures to the functional properties of the materials.This volume is a compilation of selected papers presented at the meeting by world-renowned scientists who included, among others, Prof E D T Atkins (Bristol, UK), Prof N Chandrakumar (Chennai, India), Dr A M Hermansson (Goteborg, Sweden), Dr V J Morris (Norwich, UK), Prof P Walstra (Wageningen, The Netherlands), Dr V Prakash (Mysore, India), Prof S B Ross-Murphy (King's College, London, UK), Prof G E Rogers (Adelaide, Australia), Dr T Kealey (Cambridge, UK) and Prof N Appaji Rao (Bangalore, India)./a
Author: Miguel Angelo Parente Ribei Cerqueira
Publisher: Academic Press
ISBN: 0323898033
Category : Technology & Engineering
Languages : en
Pages : 448
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Book Description
Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. - Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design - Includes a broad vision of food trends and their impact in new product development - Features the newest methodologies and techniques for the analysis of developed food products
