Microstructure and Phase Behavior in Colloids and Liquid Crystals
Author: Matthew Alan Lohr
Publisher:
Published: 2014
Total Pages: 189
ISBN-13:
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Author: Matthew Alan Lohr
Publisher:
Published: 2014
Total Pages: 189
ISBN-13:
DOWNLOAD EBOOKAuthor: Xiangbing Li
Publisher:
Published: 1996
Total Pages: 636
ISBN-13:
DOWNLOAD EBOOKAuthor: Zuchen Lin
Publisher:
Published: 1993
Total Pages: 432
ISBN-13:
DOWNLOAD EBOOKAuthor: D. Julian McClements
Publisher: Elsevier
Published: 2007-08-30
Total Pages: 793
ISBN-13: 1845693671
DOWNLOAD EBOOKIt is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. - Reviews the current understanding of significant aspects of food structure and methods for its control - Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together - Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Author: Louis B. G. Cortes
Publisher:
Published: 2019
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOKAuthor: John W. Goodby
Publisher:
Published: 2014
Total Pages: 526
ISBN-13:
DOWNLOAD EBOOKAuthor: P. Somasundaran
Publisher: CRC Press
Published: 2006
Total Pages: 962
ISBN-13: 9780849396076
DOWNLOAD EBOOKAuthor: Junpei Yamanaka
Publisher: Elsevier Inc. Chapters
Published: 2013-05-09
Total Pages: 49
ISBN-13: 012806160X
DOWNLOAD EBOOKSubmicron-sized colloidal particles dispersed in a liquid medium self-assemble to form ordered “crystal” structures in which the particles are regularly arranged in body-centered or face-centered cubic lattice structures. Colloidal crystals have been useful models for studying crystallization in general. They have also attracted considerable attention as novel materials. In this chapter, we describe the physical basis and experimental studies of colloidal crystallization, in particular those of charged colloids. We first present a general introduction to the physical background on the stability and interaction of colloids. Then we report our studies on the crystallization of charged colloids, including charge-induced crystallization, unidirectional crystallization, gel immobilization, and exclusion of impurities. Finally, we review recent research topics in this field, including those on opal crystals and complex structures.
Author: Katherine J. Strandburg
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 401
ISBN-13: 1461228123
DOWNLOAD EBOOKOne of the most important aspects of solid materials is the regularity of the arrangement of the constituent molecules, that is, the long-range order. The focus of this book is on the contribution made by the ordering of bond orientations (as distinguished from the orientations of the molecules themselves) on the behavior of condensed systems, particularly their phase transitions. Examples in which bond-orientational effects play an important role are liquid crystals, quasicrystals, and two-dimensional crystals. This book contains contributions by many of the foremost researchers in the field. The chapters are tutorial reviews of the subject, written both for the active researcher looking for a review of a topic and for the graduate student investigating an exciting area of research. The contributions include an overview by J.D. Brock, Cornell; a discussion of computer simulation studies by K.J. Strandburg, Argonne; chapters on phase transition in hexatic liquid crystals by C.C. Huang, Minnesota and C.A. Murray, Texas A&M; and chapters on quasicrystals by S. Sachdev, Yale, M.V. Jaric, A.I. Goldman, Iowa State, and T.-L. Ho, Ohio State.
Author: Magda A. El-Nokaly
Publisher:
Published: 1989
Total Pages: 388
ISBN-13:
DOWNLOAD EBOOKVery Good,No Highlights or Markup,all pages are intact.