Structure And Functional Properties Of Colloidal Systems
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Structure And Functional Properties Of Colloidal Systems
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Author : Roque Hidalgo-Alvarez
language : en
Publisher: CRC Press
Release Date : 2009-11-18
Structure And Functional Properties Of Colloidal Systems written by Roque Hidalgo-Alvarez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-18 with Science categories.
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.
The Structure Dynamics And Equilibrium Properties Of Colloidal Systems
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Author : D. Bloor
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
The Structure Dynamics And Equilibrium Properties Of Colloidal Systems written by D. Bloor 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 2012-12-06 with Science categories.
Proceedings of the NATO Advanced Study Institute on Properties of Colloidal Systems, Aberystwyth, Wales, U.K., September 10-23, 1989
Food Protein Based Colloids Structure Digestion And Nutrients Delivery
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Author : Yuan Li
language : en
Publisher: Frontiers Media SA
Release Date : 2022-08-17
Food Protein Based Colloids Structure Digestion And Nutrients Delivery written by Yuan Li and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-17 with Medical categories.
Gels Structures Properties And Functions
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Author : Masayuki Tokita
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-09-30
Gels Structures Properties And Functions written by Masayuki Tokita 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 2009-09-30 with Science categories.
This volume includes 28 contributions to the Toyoichi Tanaka Memorial Symposium on Gels which took place at Arcadia Ichigaya on September 10th-12th, 2008. The contributions from leading scientists cover a broad spectrum of topics concerning: Structure and Functional Properties of Gels - Swelling of Gels - Industrial and Biomedical Application. The symposium was held in the style of Faraday Discussions, which stimulated the active discussion. After the symposium, each manuscript was rewritten based on the discussion and the critical review. Since the research on gels is becoming more and more important both for academia and industry, this book will be an essential source of information.
Structure Dynamics And Properties Of Dispersed Colloidal Systems
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Author : Heinz Rehage
language : en
Publisher: Steinkopff
Release Date : 1998-09-01
Structure Dynamics And Properties Of Dispersed Colloidal Systems written by Heinz Rehage and has been published by Steinkopff this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-09-01 with Technology & Engineering categories.
The 38th General Meeting of the German Colloid Society was held at the University of Essen, Germany, from September 29th to October 2nd, 1997. The selection of papers presented in this volume covers a broad range of fundamental aspects as well as recent developments. - It focuses the following sections: - Technical applications; - Advanced experimental techniques; - Thin films and interfaces; - Suspensions and microcapsules; - Emulsions, microemulsions and foams; - Macromolecules; - Association colloids; - Colloidal systems in environmental science.
Complex Plasmas And Colloidal Dispersions
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Author : Alexei Ivlev
language : en
Publisher: World Scientific Publishing Company
Release Date : 2012-05-30
Complex Plasmas And Colloidal Dispersions written by Alexei Ivlev and has been published by World Scientific Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-30 with Science categories.
Many fundamental issues in classical condensed matter physics can be addressed experimentally using systems of individually visible mesoscopic particles playing the role of “proxy atoms”. The interaction between such “atoms” is determined by the properties of the surrounding medium and/or by external tuning. The best-known examples of such experimental model systems are two different domains of soft matter — complex plasmas and colloidal dispersions. The major goal of this book — written by scientists representing both complex plasmas and colloidal dispersions — is to bring the two fields together. In the first part of the book the basic properties of the two systems are summarized, demonstrating huge conceptual and methodological overlap of the fields and emphasizing numerous cross-connections between them and their essential complementarity. This “introductory part” should serve to help each community in understanding the other field better. Simultaneously, this provides the necessary basis for the second part focused on particle-resolved studies of diverse generic phenomena in liquids and solids — all performed with complex plasmas and/or colloidal dispersions. The book is concluded with the discussion of critical open issues and fascinating perspectives of such interdisciplinary research.
Food Colloids
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Author : Eric Dickinson
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
Food Colloids written by Eric Dickinson and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-31 with Technology & Engineering categories.
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.
Food Hydrocolloids
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Author : K. Nishinari
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Hydrocolloids written by K. Nishinari 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 2012-12-06 with Science categories.
It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.
Food Medical And Environmental Applications Of Polysaccharides
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Author : Kunal Pal
language : en
Publisher: Elsevier
Release Date : 2020-12-03
Food Medical And Environmental Applications Of Polysaccharides written by Kunal Pal and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-03 with Technology & Engineering categories.
Food, Medical, and Environmental Applications of Polysaccharides provides a detailed resource for those interested in the design and preparation of polysaccharides for state-of-the-art applications. The book begins with an introductory section covering sources, chemistry, architectures, bioactivity, and chemical modifications of polysaccharides. Subsequent parts of the book are organized by field, with chapters focusing on specific applications across food, medicine, and the environment. This is an extremely valuable book for researchers, scientists, and advanced students in biopolymers, polymer science, polymer chemistry, biomaterials, materials science, biotechnology, biomedical engineering, cosmetics, medicine, food science, and environmental science. This important class of biopolymer can offer attractive properties and modification potential, enabling its use in groundbreaking areas across food, medical, and environmental fields. The book will be of interest to scientists, R&D professionals, designers, and engineers who utilize polysaccharide-based materials. Presents comprehensive information of the polymeric structures and properties that can be developed from polysaccharides Offers systematic coverage of classification, synthesis, and characterization, enabling targeted design and preparation of polysaccharides for specific applications Explores advanced methods, for novel applications across food, medicine, and the environment
Food Structure And Functionality
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-11-17
Food Structure And Functionality written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-17 with Technology & Engineering categories.
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships