Adsorption Of Proteins And Interactions With Surfactants At The Solid Liquid Interface
DOWNLOAD
Download Adsorption Of Proteins And Interactions With Surfactants At The Solid Liquid Interface PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Adsorption Of Proteins And Interactions With Surfactants At The Solid Liquid Interface book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Adsorption Of Proteins And Interactions With Surfactants At The Solid Liquid Interface
DOWNLOAD
Author : Marie Wahlgren
language : en
Publisher:
Release Date : 1992
Adsorption Of Proteins And Interactions With Surfactants At The Solid Liquid Interface written by Marie Wahlgren and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Proteins categories.
Adsorption And Aggregation Of Surfactants In Solution
DOWNLOAD
Author : K.L. Mittal
language : en
Publisher: CRC Press
Release Date : 2002-11-07
Adsorption And Aggregation Of Surfactants In Solution written by K.L. Mittal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-11-07 with Science categories.
Offering the latest research and developments in the understanding of surfactant behavior in solutions, this reference investigates the role and dynamics of surfactants and their solution properties in the formulation of paints, printing inks, paper coatings, pharmaceuticals, personal care products, cosmetics, liquid detergents, and lubricants. Exploring the science behind techniques from oil recovery to drug delivery, the book covers surfactant stabilized particles; solid particles at liquid interfaces; nanocapsules; aggregation behavior of surfactants; micellar catalysis; vesicles and liposomes; the clouding phenomena; viscoelasticity of micellar solutions; and more.
Proteins At Liquid Interfaces
DOWNLOAD
Author : Dietmar Möbius
language : en
Publisher: Elsevier Science Limited
Release Date : 1998
Proteins At Liquid Interfaces written by Dietmar Möbius and has been published by Elsevier Science Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Science categories.
The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas such as food technology, detergency, cosmetics, coating processes, biomedicine, pharmacy and biotechnology. Methods such as surface and interfacial tension measurements and interfacial dilation and shear rheology characterise the relationships between these interfacial properties and the complex behaviour of foams and emulsions is established. Recently-developed experimental techniques, such as FRAP which enable the measurement of molecular mobility in adsorption layers, are covered in this volume. The development of theories to describe the thermodynamic surface state or the exchange of matter for proteins and protein/surfactant mixtures is also described. Features of this book: • Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments. • Emphasis is placed on experimental details as well as recent theoretical developments. • New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified interfaces. • A large number of practical applications, ranging from emulsions relevant in food technology for medical problems such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production. The book will be of interest to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering. Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume of value.
Interactions Of Surfactants With Polymers And Proteins
DOWNLOAD
Author : E. Desmond Goddard
language : en
Publisher: CRC Press
Release Date : 2018-01-18
Interactions Of Surfactants With Polymers And Proteins written by E. Desmond Goddard and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-18 with Science categories.
Interactions of Surfactants with Polymers and Proteins covers work done in this area over the last 30 years and examines in detail the physico-chemical, microstructural, and applications aspects of interactions of surfactants with polymers and proteins in bulk surfaces and at interfaces. The physical chemistry of individual components (surfactants, polymers, and proteins) is discussed, and extensive coverage of interactions of surfactants with uncharged, oppositely charged, and hydrophobe modified polymers is provided. Other topics addressed include water soluble and insoluble keratinous proteins, the principles and applications of fluorescence spectroscopy, the physical properties and microstructural aspects of polymer/protein-surfactant complexes, and implications of surfactant interactions with polymers and proteins in practical systems. Interactions of Surfactants with Polymers and Proteins provides a wealth of information for chemists involved in a number of different research areas, including cosmetics, pharmaceutics, foods, paints, pigments, lubrication, ceramics, minerals/materials processing, and biological systems.
Proteins At Interfaces Ii
DOWNLOAD
Author :
language : en
Publisher:
Release Date : 1995
Proteins At Interfaces Ii written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with categories.
Interactions Between Proteins Sugars And Surfactants
DOWNLOAD
Author : Christian Führling
language : en
Publisher:
Release Date : 2004
Interactions Between Proteins Sugars And Surfactants written by Christian Führling and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
Protein Adsorption At The Solid Liquid Interface
DOWNLOAD
Author : Richard James Marsh
language : en
Publisher:
Release Date : 1998
Protein Adsorption At The Solid Liquid Interface written by Richard James Marsh and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with categories.
Surfactants In Solution
DOWNLOAD
Author : K.L. Mittal
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Surfactants In Solution written by K.L. Mittal and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Science categories.
This and its companion Volumes 4 and 6 document the proceedings of the 5th International Symposium on Surfactants in Solution held in Bordeaux, France, July 9-13, 1984. This symposium was the continuation of the series of symposia initiated in 1976 in Albany, New York under the title "Micellization, Solubilization and Microemulsions". The next two symposia were labelled "Solution Chemistry of Surfactants" and "Solution Behavior of Surfactants: Theoretical and Applied Aspects" held in Knoxville, TN in 1978 and Potsdam, N. Y. in 1980, respectively. In 1982 at the time of the 4th Symposium in this series, it became amply evident that there was a definite need to have more a generic title to describe these biennial events, and after much deliberation it was decided that an appropriate title would be "Surfactants in Solution" as both the aggregation and adsorption aspects of surfactants were addressed. So the 4th Symposium was held in 1982 in Lund, Sweden, under this new rubric, and it was decided to continue these symposia in the future under this appellation. Naturally, the Bordeaux Symposium was dubbed as the 5th International Symposium on Surfactants in Solution, and our logo became SIS which is very apropos and appealing. It was in Bordeaux that the decision was made to hold the 6th SIS Symposium in New Delhi and it is scheduled for August 18-22, 1986 in the capital of India.
Food Emulsifiers And Their Applications
DOWNLOAD
Author : Gerard L. Hasenhuettl
language : en
Publisher: Springer Nature
Release Date : 2019-11-09
Food Emulsifiers And Their Applications written by Gerard L. Hasenhuettl and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-09 with Technology & Engineering categories.
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
Dna Interactions With Polymers And Surfactants
DOWNLOAD
Author : Rita Dias
language : en
Publisher: John Wiley & Sons
Release Date : 2008-07-14
Dna Interactions With Polymers And Surfactants written by Rita Dias and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-07-14 with Technology & Engineering categories.
A broad overview of the interaction of DNA with surfactants and polymers Due to the potential benefits of biotechnology, interest in the interaction between DNA and surfactants and polymers has become increasingly significant. Now, DNA Interactions with Polymers and Surfactants provides an extensive, up-to-date overview of the subject, giving readers a basis for understanding the factors leading to complexation between DNA and different cosolutes, including metal ions, polyelectrolytes, spermine, spermidine, surfactants and lipids, and proteins. Topical coverage includes: Polyelectrolytes, physico-chemical aspects and biological significance Solution behavior of nucleic acids Single DNA molecules: compaction and decompaction Interaction of DNA with surfactants and cationic polymers Interactions of histones with DNA DNA-DNA interactions The hydration of DNA-amphiphile complexes DNA-surfactant/lipid complexes at liquid interfaces DNA and DNA-surfactant complexes at solid surfaces The role of correlation forces for DNA-cosolute interactions Simulations of polyions Cross-linked DNA gels and gel particles DNA as an amphiphilic polymer Lipid-DNA interactions Covering both theoretical and practical aspects of the subject, DNA Interactions with Polymers and Surfactants is an ideal resource for chemists and biochemists working in gene and DNA delivery research in industry and academia, as well as for cell biologists, chemical engineers, molecular biologists, and development biologists in the pharmaceutical industry.