Food Polymers, Gels and Colloids

Food Polymers, Gels and Colloids

Author: E. Dickinson

Publisher: Elsevier

Published: 1991-01-01

Total Pages: 587

ISBN-13: 1845698339

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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.


Physical Gels from Biological and Synthetic Polymers

Physical Gels from Biological and Synthetic Polymers

Author: Madeleine Djabourov

Publisher: Cambridge University Press

Published: 2013-05-16

Total Pages: 367

ISBN-13: 1107067081

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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.


Observation, Prediction and Simulation of Phase Transitions in Complex Fluids

Observation, Prediction and Simulation of Phase Transitions in Complex Fluids

Author: Marc Baus

Publisher: Springer

Published: 1995-03-31

Total Pages: 664

ISBN-13: 0792334396

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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.


The Chemical Physics of Food

The Chemical Physics of Food

Author: Peter Belton

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 264

ISBN-13: 1405181524

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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


Design of Self-Assembling Materials

Design of Self-Assembling Materials

Author: Ivan Coluzza

Publisher: Springer

Published: 2018-03-23

Total Pages: 139

ISBN-13: 331971578X

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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.


Modern Aspects of Colloidal Dispersions

Modern Aspects of Colloidal Dispersions

Author: Ronald H. Ottewill

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 315

ISBN-13: 9401165823

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This book contains the papers presented at a meeting sponsored by the Colloid and Interface Science Group of the Faraday Division, Royal Society of Chemistry, which was held at Wills Hall, University of Bristol from the 14th - 16th April 1997. The pur pose of the meeting, which was entitled Colloidal Dispersions, was to discuss the subject of concentrated colloidal systems including, dispersions, emulsions and powders, in order to emphasize recent advances in experimental and theoretical understanding of these systems and how these advances could be applied to practical utitisation in the wide range of industries which are involved with colloidal systems. The papers presented at the meeting were given by the principal participants in a 5 year project on Colloid Technology, which started on the 1st August 1992, and was funded by the Department of Trade and Industry (DTI) of the U.K. and a consortium of industries which was composed of ICI, Schlumberger, Unilever and Zeneca. The academic centres involved were, the Universities of Bristol, Cambridge, Edinburgh and Imperial College, London. Each of the papers published in this volume formed the focus for a discussion on that topic so that each subject was discussed in so me depth by the participants. J ean Proctor and Meg Staff have been tremendously helpful as secretaries at Bristol and Cambridge respectively throughout the project. Also, their help with the various meetings and with the production of this volume was invaluable. We thank them most warmly for their very able assistance.


CRC Handbook of Thermodynamic Data of Polymer Solutions, Three Volume Set

CRC Handbook of Thermodynamic Data of Polymer Solutions, Three Volume Set

Author: Christian Wohlfarth

Publisher: CRC Press

Published: 2018-10-03

Total Pages: 1688

ISBN-13: 1482274906

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Providing valuable insight on physical behavior of polymer solutions, intermolecular interactions, and the molecular nature of mixtures, each volume in this one-of-a-kind handbook brings together reliable, easy-to-use entries, references, tables, examples, and appendices on experimental data from hundreds of primary journal articles, dissertations, and other published papers. This three-volume set presents hundreds of data sets including VLE/gas solubility isotherms, LLE and HPPE for polymer systems in supercritical fluids, as well as volumetric, enthalpic, and virial coefficient data sets, essential for handling industrial and laboratory processes involving all types of polymer systems.